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2-METHYL-3(5)(6)-FURFURYLTHIOPYRAZINE MIXTURE CAS 65530-53-2 Flavour Agents Intermediate Contributes to grilled, barbecued, and roasted profiles
| Minimum Order Quantity | 10KG |
|---|---|
| Price | negociate |
| Packaging Details | plastic drums or IBC totes |
| Delivery Time | ONE WEEK |
| Payment Terms | T/T,L/C,D/P,Western Union,MoneyGram |
| Supply Ability | 300 TONS |
Product Details
| Density | 1.171 G/mL At 25 °C (lit.) | FEMA | 3162 |
|---|---|---|---|
| Refractive Index | N20/D 1.526(lit.) | Flash Point | 199 °F |
| Odor | At 0.10 % In Propylene Glycol. Sulfury Burnt Roasted Nutty Coffee | Frangrance Type | Sulfurous |
| JECFA Number | 1074 | InChI | InChI=1S/C10H10N2OS/c1-8-10(12-5-4-11-8)14-7-9-3-2-6-13-9/h2-6H,7H2,1H3 |
| Nist Chemical Material Info | Ethanethioic Acid, S-(2-furanylmethyl) Ester(13678-68-7) | LogP | 1.66 |
| Biological Source | Synthetic | ||
| Highlight | 2-METHYL-3(5)(6)-FURFURYLTHIOPYRAZINE MIXTURE,CAS 65530-53-2 Flavour Agents,Flavour Agents Intermediate |
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Product Description
99% Purity Flavor Intermediate CAS 65530-53-2
| Chemical Formula | C₁₀H₁₀N₂OS |
|---|---|
| CAS Number | 65530-53-2 (typically for the mixture) |
| Appearance | Typically yellow to brownish liquid |
| Odor Profile |
Extremely powerful with a characteristic aroma of roasted coffee, cocoa, nutty notes, and a bready or popcorn-like quality. It often has a sulfurous, savory depth that contributes to meaty characters. |
| Synonyms | 2-[(2-furanylmethyl)thio]-3-methyl-pyrazin;2-METHYL-3(5/6)(FURFURYLTHIO)PYRAZINE;2-METHYL-3(5)(6)-FURFURYLTHIOPYRAZINEMIXTURE;2Chemicalbook-METHYL-3,5OR6-(FURFURYLTHIO)-PYRAZINE;2-FURFURYLTHIO-3(5/6)-METHYLPYRAZINE;METHYL(FURFURYLTHIO)PYRAZINE;FEMA3189;FEMANUMBER3189 |
Key Applications in Flavor Creation
Coffee Flavors: One of the most important molecules for creating authentic roasted coffee flavors. Provides the deep, dark, sulfurous roast note characteristic of dark roast espresso or freshly ground coffee.
Chocolate & Cocoa Flavors: Essential for replicating the profile of well-roasted cocoa beans, adding depth and a roasted bitterness that complements fatty and sweet notes.
Meat Flavors: Used in complex savory systems (like roasted beef or pork) to provide a deep, browned character.
Nut Flavors: Enhances the roasted character in peanut, hazelnut, and almond flavors.
Savory Snacks and Bread: Used in trace amounts to add pleasant roasted notes to crackers, bread crusts, and potato chips.
Tobacco flavoring: Occasionally employed to enrich the smoke aroma in tobacco products
Organoleptic Properties
This compound is characterized by an exceptionally low odor threshold and exhibits a powerful, complex aroma profile. Typical sensory descriptors include:
- Roasted
- Coffee-like
- Nutty
- Savory / Meaty
- Sulfurous (in high concentrations)
Due to its intensity, it is commonly used at trace levels (parts per billion) to impart depth and authenticity to flavor formulations.
Packaging Options
Available in plastic drums, IBC totes, or customized packaging upon request.
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