Description
Furfuryl mercaptan has a characteristic unpleasant odor. It is prepared by reacting thiourea and furfuryl chloride with subsequent hydrolysis of the reaction product; also by reduction of difurfuryl disulfide in alcoholic solution using zinc dust and a small amount of acetic acid or using activated alumina. Furfuryl mercaptan tends to polymerize when heated in the presence of mineral acids.
Chemical Properties
2-Furylmethanethiol is an important constituent
of the aroma of roasted coffee. It is a liquid with an unpleasant odor, which
becomes like coffee when diluted.
Chemical Properties
clear colorless to pale yellow liquid
Chemical Properties
Furfuryl mercaptan has a characteristic unpleasant odor.
Occurrence
Reported found in raw and roasted chicken, cooked beef, grilled pork, sesame seed oil, coffee and popcorn; tends to polymerize when heated in the presence of mineral acids
Uses
Furfuryl Mercaptam is a volatile flavor component of corn tortilla chips.
Definition
ChEBI: 2-Furanmethanethiol is a heteroarene.
Preparation
Furfuryl mercaptan is prepared from furfuryl alcohol, thiourea, and hydrogen
chloride.The resulting S-furfurylisothiouronium chloride is cleaved with sodium
hydroxide to give furfuryl mercaptan.
Aroma threshold values
Detection: 0.005 to 0.01 ppb; aroma characteristics at 0.01%: intense sulfurous onion impact, lacrimator, slightly skunk-like with a dairy nuance and a hint of savory and coffee-like notes.
Taste threshold values
Taste characteristics at 0.2 to 1 ppb: sulfureous, roasted, onion, garlic and coffee.
Synthesis
Prepared by reacting thiourea and furfuryl chloride with subsequent hydrolysis of the reaction product; also by reduction of difurfuryl disulfde in alcoholic solution using zinc dust and a small amount of acetic acid or using activated alumina.
