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.
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.
clear colorless to pale yellow liquid
Furfuryl mercaptan has a characteristic unpleasant odor.
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
Furfuryl Mercaptam is a volatile flavor component of corn tortilla chips.
ChEBI: 2-Furanmethanethiol is a heteroarene.
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.
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 characteristics at 0.2 to 1 ppb: sulfureous, roasted, onion, garlic and coffee.
Poison by
intraperitoneal route. Experimental
reproductive effects. Used as a flavoring in
chocolate, fruit, nuts, and coffee. When
heated to decomposition it emits toxic
fumes of SOx. See also MERCAPTANS.
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.
