| Preferred name | 2-methyl-3-tetrahydrofuran thiol |
| Trivial Name | 2-methyloxolane-3-thiol |
| Short Description | 2-methyl-3-tetrahydrofuranthiol |
| Formula | C5 H10 O S |
| CAS Number | 57124-87-5 |
| CAS Number | 57124-87-5 (RR) |
| CAS Number | 57124-87-5 (RS) |
| CAS Number | 57124-87-5 (SR) |
| CAS Number | 57124-87-5 (SS) |
| FEMA Number | 3787 |
| Flavis Number | 13.16 |
| ECHA Number | 260-572-4 |
| FDA UNII | D826F42XX8 |
| Nikkaji Number | J349.088B |
| MDL | MFCD01632596 |
| xLogP3-AA | 1.00 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 1090 2-methyl-3-tetrahydrofuranthiol |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 57124-87-5 ; 2-METHYL-3-TETRAHYDROFURANTHIOL |
| Synonyms |
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| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| HMDB (The Human Metabolome Database): | HMDB36138 |
| FooDB: | FDB014989 |
| Export Tariff Code: | 2932.19.0090 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| EFSA Update of results on the monitoring of furan levels in food: | Read Report |
| EFSA Previous report: Results on the monitoring of furan levels in food: | Read Report |
| EFSA Report of the CONTAM Panel on provisional findings on furan in food: | Read Report |
| Material listed in food chemical codex | No |
| Molecular weight | 118.19889831543 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.67 to 8.729 |
| Refractive Index | 1.475 to 1.491 @ 20 °C |
| Boiling Point | 163 to 168°C @ 760 mm Hg |
| Vapor Pressure | 3.005 mmHg @ 25 °C |
| Flash Point TCC Value | 51.11 °C TCC |
| logP (o/w) | 1.228 est |
| Solubility | |
| alcohol | Yes |
| water, 9169 mg/L @ 25 °C (est) | Yes |
| water | No |
| Odor Type: Meaty | |
| beefy roasted beefy, chicken, meaty, sulfurous, roasted, beefy, meaty roasted meaty, alliaceous | |
| General comment | At 0.10 % in propylene glycol. roasted beef chicken meat sulfurous |
| Mosciano, Gerard P&F 26, No. 5, 68, (2001) | At 0.10 % in propylene glycol. Roasted, crusted beef and chicken, meaty, pot roast, sulfurous and mildly alliaceous |
| Flavor Type: Meaty | |
| roasted, beefy, meaty, brothy, savory, chicken, turkey, fatty, alliaceous, onion, garlic | |
| Mosciano, Gerard P&F 26, No. 5, 68, (2001) | At 0.10 - 0.50 ppb. Roast beef, meaty, with brothy savory chicken and turkey notes it has a slight fatty alliaceous onion and garlic nuances |
| Used meat and poultry flavours in snack foods at 15ppm; in meat products at 2ppm; and in soups at 1ppm. | Roasted meaty |
| Useful in: dairy, savory allium, savory meat. | Meat, Beef, Sulfurous |
| (data available) |
| Applications | |
| Flavoring purposes | Beef, Caramel, Chicken, Coffee, Garlic, Meat, Onion, Pork, Roasted, Soup, Turkey |
| Other purposes | Gravey |
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| R 10 - Flammable. R 36/38 - Irritating to skin and eyes. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 37/39 - Wear suitable gloves and eye/face protection. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| gavage-mouse LD50 1860 mg/kg (Oser, 1970c) | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
| Category: | |||
| flavoring agents | |||
| Recommendation for 2-methyl-3-tetrahydrofuran thiol usage levels up to: | |||
| not for fragrance use. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 55.00 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.70 (μg/capita/day) | ||
| NOEL (No Observed Effect Level): | 8.30 (mg/kg bw per day) | ||
| Structure Class: | III | ||
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
| publication number: 16 | |||
| Click here to view publication 16 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | - | |
| beverages(nonalcoholic): | - | - | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | - | |
| fruit ices: | - | - | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | 0.50000 | 2.00000 | |
| hard candy: | - | - | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | 0.50000 | 2.00000 | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | 5.00000 | 15.00000 | |
| soft candy: | - | - | |
| soups: | 0.30000 | 1.00000 | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
| European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): |
| Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 13 (FGE.13); Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 (Commission Regulation (EC) No 1565/2000 of 18 View page or View pdf |
| Flavouring Group Evaluation 33 (FGE.33)[1] - Six Tetrahydrofuran Derivatives from Chemical Groups 13, 14, 16 and 26 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 13Rev1: Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 View page or View pdf |
| Consideration of sulfur-substituted furan derivatives used as flavouring agents evaluated by JECFA (59th meeting) structurally related to a subgroup of substances within the group of Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 evaluated by EFSA in FGE.13Rev1 (2009) View page or View pdf |
| Flavouring Group Evaluation 67 (FGE.67): Consideration of 40 furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers evaluated by JECFA at the 65th meeting (JECFA, 2006b) and re-evaluated at the 69th meeting (JECFA, 2009c) View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 13, Revision 2 (FGE.13Rev2): Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 67, Revision 1 (FGE.67Rev.1): Consideration of 40 furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers evaluated by JECFA at the 65th meeting (JECFA, 2006b) and re-evaluated at the 69th meeting (JECFA, 2009c) View page or View pdf |
| Statement on List of Representative Substances for Testing. The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000). View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 65, Revision 1 (FGE.65Rev1): Consideration of sulfur-substituted furan derivatives used as flavouring agents evaluated by JECFA (59th meeting) structurally related to a subgroup of substances within the group of Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 evaluated by EFSA in FGE.13Rev2 (2011) View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 13 Revision 3 (FGE.13Rev3): furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 View page or View pdf |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):57124-87-5 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :62128 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 1993 |
| WGK Germany:3 |
| 2-methyloxolane-3-thiol |
| Chemidplus:0057124875 |
| (2R,3R)-2-methyloxolane-3-thiol |
| (2R,3S)-2-methyloxolane-3-thiol |
| (2S,3R)-2-methyloxolane-3-thiol |
| (2S,3S)-2-methyloxolane-3-thiol |