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High Purity 99% Furfuryl Mercaptan for Coffee and Savory Meat Flavor Enhancement CAS 98-02-2
| Place of Origin | China |
|---|---|
| Brand Name | hoyoshee |
| Certification | ISO9001 |
| Model Number | HYX-022 |
| Minimum Order Quantity | Negotiable |
| Price | Negotiable |
| Packaging Details | 25kg/ Drum |
| Delivery Time | 5-8 working days |
| Payment Terms | L/C,D/A,D/P,T/T,Western Union,MoneyGram |
| Supply Ability | 300 Ton/Month |
Product Details
| Purity | 99% | Melting Point | 157.5 °C |
|---|---|---|---|
| Boiling Point | 155 °C(lit.) | Density | 1.132 G/mL At 25 °C(lit.) |
| FEMA | 2493 | Form | Liquid |
| Color | Clear Colorless To Pale Yellow | ||
| Highlight | food flavor enhancer,Flavor Intermedaite |
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Product Description
Direct Manufacture of 2-Furfurylmercaptan for Enhanced Flavors
High purity 2-Furfurylmercaptan (CAS 98-02-2) specifically formulated for coffee and meat flavor enhancement applications.
Chemical Specifications
| Product Name | Furfuryl mercaptan |
|---|---|
| Synonyms | (2-furanyl)methylmercaptan; 2-(mercaptomethyl)furan; 2-furfurylmercaptan; 2-Furfurylthiol; 2-Furylmethyl mercaptan; 2-furylmethylmercaptan; 2-mercaptomethylfuran; Furfuryl mercaptan,99% |
| CAS Number | 98-02-2 |
| Molecular Formula | C5H6OS |
| Molecular Weight | 114.17 |
| EINECS | 202-628-2 |
| Product Categories | Sulfides flavors; thiol Flavor; Furans |
| Mol File | 98-02-2.mol |
Natural Occurrence and Applications
Furfuryl mercaptan forms naturally during roasting and cooking processes (the Maillard reaction) and is essential in the flavor industry.
Natural Sources
- Coffee: The key aroma compound formed during bean roasting
- Roasted Nuts: Found in almonds and peanuts
- Cooked Meat: Contributes to savory, roasted notes
- Sesame Seeds: Part of their distinctive nutty scent
Primary Applications
Flavor & Fragrance Industry: Dominant use in flavor creation and enhancement
- Coffee Flavors: Cornerstone ingredient for instant coffees, coffee-flavored candies, liqueurs, desserts, and perfumes to recreate authentic roasted coffee notes
- Savory Flavors: Essential in creating meat flavors (beef, chicken), roasted nut flavors, and savory snack seasonings
- Blending Applications: Used in trace amounts (ppm or ppb range) to add complexity and "roasty" top-notes to diverse flavor compositions
Food Science Research
Key compound for studying the Maillard reaction, coffee chemistry, and the stability of sulfur-containing flavors.
Packaging Options
Available in plastic drums or IBC totes to suit various production requirements.
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