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Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | yellow to pale orange clear liquid (est) |
| Assay: | 98.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.10100 to 1.12100 @ 25.00 °C.
|
| Pounds per Gallon - (est).: | 9.161 to 9.328
|
| Refractive Index: | 1.51550 to 1.52220 @ 20.00 °C.
|
| Melting Point: | 198.00 °C. @ 760.00 mm Hg
|
| Boiling Point: | 197.00 to 198.00 °C. @ 760.00 mm Hg
|
| Acid Value: | 0.50 max. KOH/g
|
| Soluble in: |
| | water, 449.2 mg/L @ 25 °C (est) |
Organoleptic Properties:
| meaty roasted |
| Odor Description:at 0.10 % in propylene glycol. meaty roasted |
| Flavor Type: meaty |
| meaty juicy |
| Taste Description: meaty juicy powerfull |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
| |
| Hazards identification |
| |
| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
| |
| Pictogram | |
| |
| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
|
Not determined
|
| Dermal Toxicity: |
|
Not determined
|
| Inhalation Toxicity: |
|
Not determined
|
Safety in Use Information:
| Category: | | flavoring agents |
| Recommendation for methyl thiofuryl butanal usage levels up to: | | | not for fragrance use.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 1.20 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 49 (μg/person/day) |
| Adequate NOAEL exists: | Yes |
| Threshold of Concern: | 90 (μg/person/day) |
| Structure Class: | III |
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
| publication number: 24 |
| Click here to view publication 24 |
| | average usual ppm | average maximum ppm |
| baked goods: | 0.05000 | 0.10000 |
| beverages(nonalcoholic): | 0.00200 | 0.00500 |
| beverages(alcoholic): | 0.00500 | 0.01000 |
| breakfast cereal: | 0.00500 | 0.01000 |
| cheese: | - | - |
| chewing gum: | 0.05000 | 0.10000 |
| condiments / relishes: | 0.00500 | 0.01000 |
| confectionery froastings: | 0.00500 | 0.01000 |
| egg products: | 0.00500 | 0.01000 |
| fats / oils: | 0.05000 | 0.10000 |
| fish products: | 0.05000 | 0.10000 |
| frozen dairy: | 0.00500 | 0.01000 |
| fruit ices: | 0.00100 | 0.00300 |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | 0.00100 | 0.00200 |
| imitation dairy: | 0.00100 | 0.00200 |
| instant coffee / tea: | 0.00100 | 0.00200 |
| jams / jellies: | 0.00100 | 0.00200 |
| meat products: | 0.05000 | 0.20000 |
| milk products: | 0.00500 | 0.01000 |
| nut products: | 0.00100 | 0.00300 |
| other grains: | 0.00100 | 0.00200 |
| poultry: | 0.05000 | 0.10000 |
| processed fruits: | 0.00100 | 0.00300 |
| processed vegetables: | 0.00100 | 0.00300 |
| reconstituted vegetables: | 0.00100 | 0.00300 |
| seasonings / flavors: | 5.00000 | 20.00000 |
| snack foods: | 0.00100 | 0.00300 |
| soft candy: | 0.00200 | 0.00500 |
| soups: | 0.05000 | 0.10000 |
| sugar substitutes: | - | - |
| sweet sauces: | 0.02000 | 0.05000 |
| |
| Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). |
| Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. |
| | average usage mg/kg | maximum usage mg/kg |
| Dairy products, excluding products of category 02.0 (01.0): | 0.00500 | 0.01000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.05000 | 0.10000 |
| Edible ices, including sherbet and sorbet (03.0): | 0.00100 | 0.00300 |
| Processed fruit (04.1): | 0.00100 | 0.00300 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | 0.00100 | 0.00300 |
| Confectionery (05.0): | 0.00500 | 0.01000 |
| Chewing gum (05.3): | - | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 0.00500 | 0.01000 |
| Bakery wares (07.0): | 0.05000 | 0.10000 |
| Meat and meat products, including poultry and game (08.0): | 0.05000 | 0.20000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 0.05000 | 0.10000 |
| Eggs and egg products (10.0): | - | - |
| Sweeteners, including honey (11.0): | - | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 0.05000 | 0.10000 |
| Foodstuffs intended for particular nutritional uses (13.0): | 0.00500 | 0.01000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 0.00200 | 0.00500 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 0.00500 | 0.01000 |
| Ready-to-eat savouries (15.0): | 2.00000 | 10.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.00500 | 0.01000 |
Safety References:
European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
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European Food Safety Authority (EFSA) reference(s):
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Scientific Opinion on Flavouring Group Evaluation 13Rev1: Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14
View page or View pdf
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Consideration of sulfur-substituted furan derivatives used as flavouring agents evaluated by JECFA (59th meeting) structurally related to a subgroup of substances within the group of “Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14” evaluated by EFSA in FGE.13Rev1 (2009)
View page or View pdf
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Flavouring Group Evaluation 67 (FGE.67): Consideration of 40 furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers evaluated by JECFA at the 65th meeting (JECFA, 2006b) and re-evaluated at the 69th meeting (JECFA, 2009c)
View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 13, Revision 2 (FGE.13Rev2): Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14
View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 67, Revision 1 (FGE.67Rev.1): Consideration of 40 furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers evaluated by JECFA at the 65th meeting (JECFA, 2006b) and re-evaluated at the 69th meeting (JECFA, 2009c)
View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 13 Revision 3 (FGE.13Rev3): furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14
View page or View pdf
|
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :71587866 |
| National Institute of Allergy and Infectious Diseases:Data |
| 3-(2-methylfuran-3-yl)sulfanylbutanal |
| Chemidplus:0915971436 |
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| alliaceous |
dimethyl trisulfide
FL/FR |
| caramellic |
strawberry furanone
FL/FR |
| chocolate |
2,6- dimethyl pyrazine
FL/FR |
| coffee |
furfuryl mercaptan
FL/FR |
| fresh |
10- undecen-1-yl acetate
FL/FR |
| fruity |
3- mercaptohexyl acetate
FL/FR |
(E)-7- methyl-3-octen-2-one
FL/FR |
prunus amygdalus amara seed extract
FL/FR |
(E)-2- undecenal
FL/FR |
| green |
(E,Z)-2,6- nonadienal
FL/FR |
| meaty |
meaty dithiane
FL/FR |
sulfurol
FL/FR |
sulfuryl acetate
FL/FR |
| moldy |
strawberry furanone methyl ether
FL/FR |
| nutty |
2- ethyl-4-methyl thiazole
FL/FR |
filbert heptenone
FL/FR |
2,6- lutidine
FL/FR |
2- methyl-3-(methyl thio) pyrazine
FL/FR |
| roasted |
trigonella foenum-graecum seed oil CO2 extract
FL/FR |
| smoky |
2,6- dimethoxyphenol
FL/FR |
pyroligneous acids
FL/FR |
| sulfurous |
benzothiazole
FL/FR |
fish thiol
FL/FR |
furfuryl thioacetate
FL/FR |
2- mercaptopropionic acid
FL/FR |
methyl mercaptan
FL/FR |
2-( methyl thio) phenol
FL/FR |
| For Flavor |
| No flavor group found for these |
4- acetyl-2-methyl pyrimidine
FL |
1,2- butane dithiol
FL |
(Z+E)-2,5- dimethyl-3-tetrahydrofuran thiol
FL |
(Z+E)-2,5- dimethyl-3-thioacetoxytetrahydrofuran
FL |
2,5- dimethyl-3-thiofuroyl furan
FL |
2- ethyl-3-methyl thiopyrazine
FL |
methyl dihydrofuran thiol
FL |
2- methyl-3-(methyl thio) pyrazine
FL/FR |
3-((2- methyl-3-furyl)thio)-4-heptanone
FL |
4-((2- methyl-3-furyl)thio)-5-nonanone
FL |
thioacetic acid
FL |
|
3,7- dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
FL |
2- methyl-1-methyl thio-2-butene
FL |
3- methyl-1,2,4-trithiane
FL |
| alliaceous |
| alliaceous |
allyl disulfide
FL |
allyl mercaptan
FL |
1,3- butane dithiol
FL |
cyclopentyl mercaptan
FL |
dicyclohexyl disulfide
FL |
dimethyl trisulfide
FL/FR |
garlic oil extenders
FL |
3- mercapto-2-pentanone
FL |
| bacon |
bacon reaction crispy
FL |
| burnt |
1,6- hexane dithiol
FL |
| caramellic |
strawberry furanone
FL/FR |
| chemical |
2,5- dimethyl furan
FL |
| coffee |
2- ethyl-4-methyl thiazole
FL/FR |
furfuryl mercaptan
FL/FR |
methyl furfuryl mercaptopropionate
FL |
methyl furfuryl thiol
FL |
| earthy |
(±)-2- mercapto-5-methylheptan-4-one
FL |
1,8- octane dithiol
FL |
2- thienyl disulfide
FL |
| fatty |
pork fat extract
FL |
(E)-7- methyl-3-octen-2-one
FL/FR |
| fruity |
2- ethyl-2,5-dihydro-4-methyl thiazole
FL |
| greasy |
10- undecen-1-yl acetate
FL/FR |
| green |
4- methyl thiazole
FL |
(E,Z)-2,6- nonadienal
FL/FR |
| meaty |
4- allyl-2,6-dimethoxyphenol
FL |
bacon flavor
FL |
beef broth flavor
FL |
beef flavor
FL |
BBQ beef flavor
FL |
roast beef flavor
FL |
beef flavor base
FL |
benzothiazole
FL/FR |
chicken bone extract
FL |
chicken extract
FL |
grilled chicken flavor
FL |
chicken flavor
FL |
chicken key
FL |
2,6- dimethyl pyrazine
FL/FR |
2,6- dimethyl thiophenol
FL |
2,5- dimethyl-3-furan thiol
FL |
2',3- dimethyl-3',4-dioxa-2,8-dithiabicyclo(3.3.0)octane spirocyclopentane
FL |
1,1- ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%
FL |
ethyl 2-hydroxyethyl sulfide
FL |
furfuryl 2-methyl-3-furyl disulfide
FL |
4- furfuryl thio-2-pentanone
FL |
ham enhancers
FL |
ham flavor
FL |
hot dog flavor
FL |
lamb flavor
FL |
liver flavor
FL |
meat broth concentrates
FL |
meat flavors
FL |
meaty dithiane
FL/FR |
meaty enhancers
FL |
3- mercapto-2-butanone
FL |
(R,S)-2- mercapto-3-butanol
FL |
3- mercapto-3-methyl butanol
FL |
2- mercaptomethyl pyrazine
FL |
2- mercaptopropionic acid
FL/FR |
2- methyl 3-(methyl thio) furan
FL |
2-( methyl thio) phenol
FL/FR |
bis(2- methyl-3-furyl) disulfide
FL |
S-(2- methyl-3-furyl) ethane thioate
FL |
2- methyl-3-tetrahydrofuran thiol
FL |
2- methyl-3-thioacetoxytetrahydrofuran
FL |
phenyl mercaptan
FL |
roasted pork flavor
FL |
pork flavor
FL |
grilled pork flavor
FL |
propyl 2-mercaptopropionate
FL |
pyrazinyl ethane thiol
FL |
2- pyridinyl methane thiol
FL |
rabbit flavor
FL |
grilled steak flavor
FL |
sulfurol
FL/FR |
sulfuryl acetate
FL/FR |
thialdine
FL |
ortho- thiocresol
FL |
ortho- thioguaiacol
FL |
turkey flavor
FL |
smoked turkey flavor
FL |
roast turkey flavor
FL |
veal flavor
FL |
venison flavor
FL |
| medicinal |
2,6- dimethoxyphenol
FL/FR |
| moldy |
strawberry furanone methyl ether
FL/FR |
| nutty |
2- acetyl-4-methyl thiazole
FL |
filbert heptenone
FL/FR |
2,6- lutidine
FL/FR |
nutty thiazole
FL |
prunus amygdalus amara seed extract
FL/FR |
| phenolic |
2- ethyl benzene thiol
FL |
| roasted |
3,5- diisobutyl-1,2,4-trithiolane
FL |
furfuryl thioacetate
FL/FR |
trigonella foenum-graecum seed oil CO2 extract
FL/FR |
| savory |
2,4,6- triethyl tetrahydro-1,3,5-dithiazine
FL |
| smoky |
pyroligneous acids
FL/FR |
| spicy |
hot spicy beef flavor
FL |
| sulfurous |
butyl mercaptan
FL |
fish thiol
FL/FR |
furfuryl thiopropionate
FL |
methyl 2-methyl-3-furyl disulfide
FL |
methyl mercaptan
FL/FR |
3- methyl-2-butane thiol
FL |
2- naphthyl mercaptan
FL |
3- pentane thiol
FL |
roasted butanol
FL |
| tropical |
3- mercaptohexyl acetate
FL/FR |
| waxy |
(E)-2- undecenal
FL/FR |
| yeasty |
faex extracts
FL |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | butanal, 3-((2-methyl-3-furanyl)thio)- | | 3-((2- | methyl furan-3-yl)sulfanyl) butanal | | 3-((2- | methyl-3-furyl)sulfanyl)butanal | | 3-((2- | methyl-3-furyl)thio) butanal | | (+-)-3-((2- | methyl-3-furyl)thio)butanal | | 3-((2- | methyl-3-furyl)thio)butanal | | 3-((2- | methyl-3-furyl)thio)butanal, (+-)- | | 3-[(2- | methyl-3-furyl)thio]-butanal | | 3-[(2- | methyl-3-furyl)thio]butanal | | 3-((2- | methylfuran-3-yl)sulfanyl)butanal | | 3-(2- | methylfuran-3-yl)sulfanylbutanal | | | methylthiofuryl butanal | | | methylthiofurylbutanal |
Articles:
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3D/inchi
