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2-METHYL-3(5)(6)-FURFURYLTHIOPYRAZINE MIXTURE CAS 65530-53-2 Flavour Agents Intermediate
| 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 |
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xProduct 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.
Packaging Options
Available in plastic drums, IBC totes, or customized packaging upon request.
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