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99% Purity Furfuryl Mercaptan (2-Furylmethyl Mercaptan) for Coffee Aroma Enhancer and Meaty Flavor
| 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
| Density | 1.132 G/mL At 25 °C(lit.) | Melting Point | 157.5 °C |
|---|---|---|---|
| Boiling Point | 155 °C(lit.) | Form | Liquid |
| FEMA | 2493 | Purity | 99% |
| Color | Clear Colorless To Pale Yellow | ||
| Highlight | food flavor enhancer,Flavor Intermedaite |
||
Product Description
Direct Manufacture of 2-Furylmethyl Mercaptan CAS 98-02-2
High-purity Furfuryl Mercaptan (99%) for coffee aroma enhancement and meaty flavor applications in food and fragrance industries.
Chemical Specifications
| Product Name | Furfuryl mercaptan |
| Synonyms | (2-furanyl)methylmercaptan; 2-(mercaptomethyl)furan; 2-furfurylmercaptan; 2-Furfurylthiol; 2-Furylmethyl mercaptan; 2-furylmethylmercaptan; 2-mercaptomethylfuran |
| CAS Number | 98-02-2 |
| Molecular Formula | C5H6OS |
| Molecular Weight | 114.17 |
| EINECS | 202-628-2 |
| Product Categories | Sulfides flavors; thiol Flavor; Furans |
Natural Occurrence and Uses
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
Applications in Flavor & Fragrance
Despite its low concentration, furfuryl mercaptan delivers enormous impact across multiple applications.
| Application | Role & Importance |
|---|---|
| Coffee Flavors | Essential in all artificial coffee flavor formulations and coffee aroma enhancers. Typically used at 0.1-10 ppm in finished products. |
| Savory Flavors | Adds roasted, meaty notes to meat flavors, savory snacks, gravies, and reaction flavors. |
| Nut Flavors | Key component in almond, hazelnut, and peanut flavors. |
| Bakery Flavors | Contributes to crusty, roasty notes in bread, popcorn, and cereal flavors. |
| Perfumery | Used in trace amounts to add interesting savory-roasted nuances to certain fragrance accords. |
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