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Kovats - 2-furfurylthiol

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2-Furfurylthiol Formula: C5H6OS CAS#: 98-02-2 MW: 114.17 Odour Characteristic: Smoke-roast [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   880    DB-1¦J&W Scientific, Folsom, CA, USA¦    Buttery RG    J. Agric. Food Chem.    1997    45:837 885    DB-1¦J&W Scientific, Folsom, CA, USA¦    Guntert M    J. Agric. Food Chem.    1990    38:2027 1415    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Akiyama M    J. Agric. Food Chem.    2003    51:1961 1423    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Guntert M    J. Agric. Food Chem.    1990    38:2027 1456    FFAP¦J&W Scientific, Folsom, CA, USA¦    Didzbalis J    J. Agric. Food Chem.    2005    52:4828 Reference(s) Didzbalis, J., Ritter, K.A., Trail, A.C., and Plog, F.J. 2004. Identification of fruity/fermented odorants in high-temperature-cured roasted peanuts. J. Agric. Food Chem. 52:4828-4833.   Akiyama, M., Murakami, K., Ohtani, N., Iwatsuki, K., Sotoyama, K., Wada, A., Tokuno, K., Iwabuchi, H., and Tanaka,K. 2003. Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction. J. Agric. Food Chem. 51:1961-1969.   Buttery, R.G., Ling, L.C., and Stern, D.J. 1997. Studies on popcorn aroma and flavor volatiles. J. Agric. Food Chem. 45:837-843.   Güntert, M., Bruning, J., Emberger, R., Kopsel, M., Kuhn, W., Thielmann, T., and Werkhoff, P. 1990. Identification and formation of some selected sulfur-containing flavor compounds in various meat model systems. J. Agric. Food Chem. 38:2027-2041.