Methyl 2-methyl-3-furyl disulfide
Methyl 2-methyl-3-furyl disulfide is an organic disulfide and a powerful aroma molecule. It shares a key structural motif with bis(2-methyl-3-furyl)disulfide but is considered even more potent in some evaluations. It delivers an intense, characteristic aroma of cooked meat, specifically with a seared, roasted, and slightly metallic blood-like note that is crucial for authentic meat flavors.
| Product Name: |
Methyl 2-methyl-3-furyl disulfide |
| Synonyms: |
methyl-(methyldithio)furan,2-methyl-3-(methyldithio)furan;methyldithiofurane,2-methyl-3-methyldithio-furane;2-Methyl-3-(dimercaptomethyl)-;methyl 2-methyl-3-furyl disulfideFuran,2-methyl-3-(methyldithio)-;Methyl(2-methyl-3-furanyl) disulfide;(Methyl)(2-methyl-3-furyl) persulfide;Methyl(2-methylfuran-3-yl) persulfide;3-[(2,4-diMethylfuran-3-yl)disulfanyl]-2,4-diMethylfuran |
| CAS: |
65505-17-1 |
| MF: |
C6H8OS2 |
| MW: |
160.26 |
| EINECS: |
265-797-1 |
| Odor: |
at 0.10 % in propylene glycol. sulfurous meaty vegetable onion roasted beef |
| Biological source: |
synthetic |
Applications
Its application is exclusively in the high-end flavor industry, where it is a prized tool for creating ultra-realistic meat flavors.
- Meat Flavors: It is indispensable for creating specific nuances within savory profiles.
- Rare/Bloody Meat Note: The metallic, blood-like character is essential for replicating the aroma of rare steak, blood sausage, or raw beef in certain applications.
- Seared and Roasted Notes: Provides the top-note of seared fat and roasted meat.
- Savory Enhancer: Used in beef, chicken, and pork flavors for soups, sauces, snacks, and processed meats.
- Potency and Handling: The same extreme precautions apply. It is never used neat and is always handled in highly diluted solutions (e.g., 0.01% or less) in a fume hood. Its potency means that a minuscule amount can define the character of a large batch of flavor.