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28588-74-1 | 3-Furanthiol, 2-methyl-
CAS No: 28588-74-1 Catalog No: AG002VQP MDL No:MFCD00010280
Product Description
Catalog Number:
AG002VQP
Chemical Name:
3-Furanthiol, 2-methyl-
CAS Number:
28588-74-1
Molecular Formula:
C5H6OS
Molecular Weight:
114.1655
MDL Number:
MFCD00010280
IUPAC Name:
2-methylfuran-3-thiol
InChI:
InChI=1S/C5H6OS/c1-4-5(7)2-3-6-4/h2-3,7H,1H3
InChI Key:
RUYNUXHHUVUINQ-UHFFFAOYSA-N
SMILES:
Sc1ccoc1C
EC Number:
249-094-7
UNII:
N21RW1N179
FEMA Number:
3188
Properties
Complexity:
65.1
Compound Is Canonicalized:
Yes
Covalently-Bonded Unit Count:
1
Defined Atom Stereocenter Count:
0
Defined Bond Stereocenter Count:
0
Exact Mass:
114.014g/mol
Formal Charge:
0
Heavy Atom Count:
7
Hydrogen Bond Acceptor Count:
2
Hydrogen Bond Donor Count:
1
Isotope Atom Count:
0
Molecular Weight:
114.162g/mol
Monoisotopic Mass:
114.014g/mol
Rotatable Bond Count:
0
Topological Polar Surface Area:
14.1A^2
Undefined Atom Stereocenter Count:
0
Undefined Bond Stereocenter Count:
0
XLogP3:
1.5
Literature
| Title | Journal |
|---|---|
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| Metal-chelating polymers by anionic ring-opening polymerization and their use in quantitative mass cytometry. | Biomacromolecules 20120813 |
| Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products. | Analytica chimica acta 20111010 |
| Assessment of the aroma impact of major odor-active thiols in pan-roasted white sesame seeds by calculation of odor activity values. | Journal of agricultural and food chemistry 20110928 |
| Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose. | Journal of the science of food and agriculture 20110901 |
| Evaluation of selected sorbent materials for the collection of volatile organic compounds related to human scent using non-contact sampling mode. | Forensic science international 20110615 |
| Synthesis and odor evaluation of five new sulfur-containing ester flavor compounds from 4-ethyloctanoic acid. | Molecules (Basel, Switzerland) 20100729 |
| Molecular gastronomy: a new emerging scientific discipline. | Chemical reviews 20100414 |
| Ultraviolet photodissociation dynamics of 2-methyl, 3-furanthiol: tuning pi-conjugation in sulfur substituted heterocycles. | The journal of physical chemistry. A 20100128 |
| Selective preconcentration of volatile mercaptans in small SPE cartridges: quantitative determination of trace odor-active polyfunctional mercaptans in wine. | Journal of separation science 20091101 |
| Quantification and odor contribution of 2-furanmethanethiol in different types of fermented soybean paste miso. | Journal of agricultural and food chemistry 20090325 |
| Determination and isolation of a thioesterase from passion fruit (Passiflora edulis Sims) that hydrolyzes volatile thioesters. | Journal of agricultural and food chemistry 20080813 |
| Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from moroccan black olives. | Journal of agricultural and food chemistry 20080514 |
| Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans. Optimized procedure and analytical applications. | Journal of chromatography. A 20080321 |
| Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks. | Journal of agricultural and food chemistry 20070711 |
| Identification of sulfur volatiles in canned orange juices lacking orange flavor. | Journal of agricultural and food chemistry 20070711 |
| Quantitative determination of wine polyfunctional mercaptans at nanogram per liter level by gas chromatography-negative ion mass spectrometric analysis of their pentafluorobenzyl derivatives. | Journal of chromatography. A 20070406 |
| Effect of pH on the Maillard reaction of [13C5]xylose, cysteine, and thiamin. | Journal of agricultural and food chemistry 20070221 |
| Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols. | Journal of agricultural and food chemistry 20060920 |
| Key odor impact compounds in three yeast extract pastes. | Journal of agricultural and food chemistry 20060920 |
| Automated analysis of 2-methyl-3-furanthiol and 3-mercaptohexyl acetate at ng L(-1) level by headspace solid-phase microextracion with on-fibre derivatisation and gas chromatography-negative chemical ionization mass spectrometric determination. | Journal of chromatography. A 20060714 |
| Occurrence of polyfunctional thiols in fresh lager beers. | Journal of agricultural and food chemistry 20060712 |
| Chiral multidimensional gas chromatography (MDGC) and chiral GC-olfactometry with a double-cool-strand interface: application to malodors. | Chemistry & biodiversity 20060201 |
| A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties. | Journal of agricultural and food chemistry 20060111 |
| Characterization of dried whey protein concentrate and isolate flavor. | Journal of dairy science 20051101 |
| Fun with furans. | Chemistry & biodiversity 20041201 |
| Characterization of the aroma of a wine from maccabeo. Key role played by compounds with low odor activity values. | Journal of agricultural and food chemistry 20040602 |
| Studies on the metabolism of the thiofurans furfuryl mercaptan and 2-methyl-3-furanthiol in rat liver. | Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association 20031201 |
| Odorants in breast milk. | Archives of pediatrics & adolescent medicine 20031001 |
| GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice. | Journal of agricultural and food chemistry 20030507 |
| Formation of aroma compounds from ribose and cysteine during the Maillard reaction. | Journal of agricultural and food chemistry 20030423 |
| Volatile constituents of glutathione--ribose model system and its antioxidant activity. | Amino acids 20030101 |
| Characterization of 2-methyl-4-amino-5-(2-methyl-3-furylthiomethyl)pyrimidine from thermal degradation of thiamin. | Journal of agricultural and food chemistry 20020703 |
| Lipase-assisted generation of 2-methyl-3-furanthiol and 2-furfurylthiol from thioacetates. | Journal of agricultural and food chemistry 20020703 |
| Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein. | Journal of agricultural and food chemistry 20020508 |
| Characterization of the most odor-active compounds of Iberian ham headspace. | Journal of agricultural and food chemistry 20020327 |
| Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages. | Journal of agricultural and food chemistry 20020116 |
| 2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses. | Journal of agricultural and food chemistry 20011101 |
| Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. | Journal of agricultural and food chemistry 20011001 |
| Stability of thiols in an aqueous process flavoring. | Journal of agricultural and food chemistry 20010901 |
| Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking. | Journal of agricultural and food chemistry 20010401 |
| Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein. | Journal of agricultural and food chemistry 20010201 |
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