Methyl furfuryl disulfide

Methyl furfuryl disulfide has a berry, fruity, vegetable flavor.

Reported found in wheat bread, pork, liver, coffee and malt.

Methyl furfuryl disulfide and methyl (2-methyl-3-furanyl) disulphide are two sulphide compounds with a meaty flavour; both sulphur-containing compounds have extremely low detection limits of 0.8 μg/L and 0.3 μg/L, respectively.

Methyl furfuryl disulfide possesses a roast odor and serves as an odor-active compound in strong-aroma type Baijiu (SSAB)[1]. Identified by dynamic headspace dilution analysis (DHDA) and other methods, this compound contributes meat flavor to beef products[2].

ChEBI: (2-Furanylmethyl) methyl disulfide is a heteroarene.

[1] Yan, Y., Chen, S., Nie, Y., & Xu, Y. (2020). Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis. Food Research International, 131, 109043. https://doi.org/10.1016/j.foodres.2020.109043
[2] Wang, H., Yang, P., Liu, C., Song, H., Pan, W., & Gong, L. (2022). Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS, AEDA, DHDA, OAV and quantitative measurements. Journal of Food Composition and Analysis, 114, 104805. https://doi.org/10.1016/j.jfca.2022.104805