28588-75-2 Usage
Description
Bis(2-methyl-3-furyl)disulfide, also known as a disulfide compound, is a clear yellow to amber or orange liquid with a distinct roasty, meat-like, and sulfur-like odor. It is a significant contributor to the aroma of cooked beef and is also found in black and green tea. Bis(2-methyl-3-furyl)disulfide has demonstrated the highest flavor dilution factors among the 29 odor-active volatiles prepared from thermally treated cystine/ribose solutions, making it a key component in the flavor and aroma industry.
Uses
Used in Flavor and Fragrance Industry:
Bis(2-methyl-3-furyl)disulfide is used as a flavoring agent for its distinct roasty, meat-like, and sulfur-like odor. It is particularly useful in the creation of artificial meat flavors, enhancing the taste and aroma of various food products.
Used in Tea Production:
Bis(2-methyl-3-furyl)disulfide is used as a natural flavor enhancer in the production of black and green tea. Its unique odor and taste profile contribute to the overall flavor profile of these teas, providing a more robust and authentic taste experience for consumers.
Used in Aromatherapy:
Due to its distinct and pleasant odor, Bis(2-methyl-3-furyl)disulfide can be used in the aromatherapy industry as a component in various scent blends. Its roasty and meat-like aroma can provide a comforting and grounding effect, making it a valuable addition to aromatherapy products.
Check Digit Verification of cas no
The CAS Registry Mumber 28588-75-2 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 2,8,5,8 and 8 respectively; the second part has 2 digits, 7 and 5 respectively.
Calculate Digit Verification of CAS Registry Number 28588-75:
(7*2)+(6*8)+(5*5)+(4*8)+(3*8)+(2*7)+(1*5)=162
162 % 10 = 2
So 28588-75-2 is a valid CAS Registry Number.
InChI:InChI=1/C10H10O2S2/c1-7-9(3-5-11-7)13-14-10-4-6-12-8(10)2/h3-6H,1-2H3
28588-75-2Relevant articles and documents
Sulfur-Containing Furans in Commercial Meat Flavorings
Ruther, Joachim,Baltes, Werner
, p. 2254 - 2259 (1994)
The volatiles of eight commercially available meat flavorings were enriched by dynamic headspace extraction.The resulting aroma extracts were analyzed by high-resolution gas chromatography and gas chromatography/mass spectrometry (GC/MS).Among the compounds identified were 16 sulfur-containing furans. 2-Methyl-3-(ethyldithio)furan, 1--2-propanone, and the spectroscopic data of 3--2-butanone, 2--3-pentanone and 3--2-pentanone are reported here for the first time.Possible formation pathways are discussed.Keywords: Processed meat flavorings; dynamic headspace analysis; aroma chemicals; sulfur-containing furans
An efficient and convenient method for the preparation of disulfides from thiols using oxygen as oxidant catalyzed by tert-butyl nitrite
Yi, Shan-Li,Li, Mei-Chao,Hu, Xin-Quan,Mo, Wei-Min,Shen, Zhen-Lu
, p. 1505 - 1508 (2016/09/23)
An efficient and convenient tert-butyl nitrite-catalyzed selective aerobic oxidation of thiols has been developed. Under the optimal reaction conditions, a number of thiol derivatives including aromatic thiols, heteroaromatic thiols and aliphatic thiols can be converted into their corresponding disulfides in good to excellent yields.
Novel conversion of thiols into disulfides, via S-nitrosothiol intermediates using trichloronitromethane
Demir, Ayhan S.,Igdir, A. Cigdem,Mahasneh, Ali S.
, p. 12399 - 12404 (2007/10/03)
An efficient oxidative coupling of thiols to give disulfides via thionitrite (S-nitrosothiol) intermediate is described using trichloronitromethane as efficient reagent in organic solvents and water. Cysteine and glutathione are converted into the corresponding disulfides in water in high yields.