coffee difuran

coffee difuran

Full Material List

2-(furan-2-ylmethyldisulfanylmethyl)furan

Identifiers

CAS (Single)	4437-20-1
FEMA	3146
EINECS	224-649-6
Synonyms	2- difurfuryl di-sulfide difurfuryl disulfide difurfuryl disulfide (2,2'-(dithiodimethylene)difuran) difurfuryl disulfide natural difurfuryl disulfide synthetic difurfuryl disulphide difurfuryldisulfide 2,2'-[ disulfanediylbis(methylene)]difuran 2,2'-( disulfanediyldimethanediyl)difuran disulfide, bis(2-furfuryl) 2,2'-( dithiobis(methylene)) bisfuran 2,2'-( dithiobis(methylene))bisfuran 2,2'-[ dithiobis(methylene)]bisfuran 2,2'-( dithiodimethylene) difuran 2,2-( dithiodimethylene) difuran 2,2'-( dithiodimethylene)-difuran 2,2-( dithiodimethylene)-difuran 2,2'-( dithiodimethylene)difuran 2,2-( dithiodimethylene)difuran furan, 2,2'- dithiobis(methylene) bis- furan, 2,2'-(dithiobis(methylene))bis- furan, 2,2'-(dithiodimethylene)di- 2-( furan-2-ylmethyldisulfanylmethyl)furan 2- furfuryl disulfide bis 2- furfuryl disulfide 2- furfuryl disulphide bis(2- furfuryl) disulfide bis(2- furfuryl)disulfide robustone (IFF)
JECFA Food Flavoring	1081
JECFA Food Additive	N/A
DG SANTE Food Flavourings	13.050 difurfuryl disulfide
DG SANTE Food Contact Materials	N/A
FDA UNII	5IP6729ULF
CoE Number	11480
XlogP3-AA	N/A
Molecular Weight	226.3181
Molecular Formula	C10 H10 O2 S2

Organoleptic

Organoleptic Notes	1. Odor Type: coffee sulfurous coffee roasted coffee roasted chicken meaty roasted meaty onion cabbage Odor Description:at 0.01 % in propylene glycol. sulfury coffee roasted chicken meaty onion cabbage sulfurous coffee roasted meaty onion cabbage potato Odor Description:at 0.01 %. Sulfurous, coffee, furfuryl mercaptan, roasted, meaty, onion and cabbage, potatoMosciano, Gerard P&F 23, No. 5, 49, (1998)
Odor	coffee sulfurous, coffee, roasted, chicken, meaty, onion, cabbage, potato
Flavor	coffee sulfurous, coffee, roasted, meaty, onion,

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Properties

Food Chemicals Codex Listed	No
Appearance	pale yellow to amber clear oily liquid (est)
Assay	96.00 to 100.00
Specific Gravity	1.22900 to 1.24800 @ 25.00 °C.
Lbs/Gal (est)	10.227 to 10.385
Refractive Index	1.58500 to 1.59800 @ 20.00 Â°C.
Melting Point	10.00 to 11.00 Â°C. @ 760.00 mm Hg
Boiling Point	229.00 to 230.00 Â°C. @ 760.00 mm Hg
Flash Point	212.00 Â°F. TCC ( 100.00 Â°C. )
Acid Value	N/A
Vapor Pressure	0.000460 mmHg @ 25.00 Â°C. (est)
Vapor Density	7.7 ( Air = 1 )
logP (o/w)	4.03
Soluble In	alcohol water, 11.56 mg/L @ 25 °C (est) water stable at room temp in most media
Occurrence	beef boiled beef bread wheat bread coffee sesame seed roasted