28588-75-2
Chemical Structure
Bis(2-methyl-3-furyl)disulfide
- CAS No.: 28588-75-2
- Formula:C10H10O2S2
- Molecular Weight:226.31
IUPAC Name: 1,2-bis(2-methylfuran-3-yl)disulfane
InChIKey: OHDFENKFSKIFBJ-UHFFFAOYSA-N
SMILES: CC1=C(SSC2=C(C)OC=C2)C=CO1
Biological Activity: Bis (2-methyl-3-furyl) disulfide is a meat-characteristic aroma compound that binds to oral mucins. Bis (2-methyl-3-furyl) disulfide interacts with oral mucins via hydrogen bonding, hydrophobic interactions and van der Waals forces to form stable spontaneous 1:1 complexes, and the interaction strength varies with pH. Bis (2-methyl-3-furyl) disulfide contributes to the production of unique meat aroma and flavor, and its binding to oral mucins alters aroma perception[1][2].
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Bis(2-methyl-3-furyl)disulfide | 98.37% | Bis (2-methyl-3-furyl) disulfide is a meat-characteristic aroma compound that binds to oral mucins. Bis (2-methyl-3-furyl) disulfide interacts with oral mucins via hydrogen bonding, hydrophobic interactions and van der Waals forces to form stable spontaneous 1:1 complexes, and the interaction strength varies with pH. Bis (2-methyl-3-furyl) disulfide contributes to the production of unique meat aroma and flavor, and its binding to oral mucins alters aroma perception. | ||||||||||||||||||||
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Bis(2-methyl-3-furyl)disulfide (Standard) | ≥98% | Bis(2-methyl-3-furyl)disulfide (Standard) is the analytical standard of Bis(2-methyl-3-furyl)disulfide. This product is used for research and analytical applications. Bis(2-methyl-3-furyl)disulfide is a meat flavor characteristic aroma compound that can bind to oral mucin. Bis(2-methyl-3-furyl)disulfide can interact with oral mucin through hydrogen bonds, hydrophobic interactions, and van der Waals forces to form a stable spontaneous 1:1 complex, and the interaction intensity varies with pH. Bis(2-methyl-3-furyl)disulfide helps to produce unique meat aroma and flavor, and its binding to oral mucin will change the perception of aroma. | ||||||||||||||||||||
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References
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[1]. Xi Y, et al. Decoding the interaction mechanism between bis(2-methyl-3-furyl) disulfide and oral mucin. Food Chem. 2024 Mar 15;436:137762.
[Content Brief] -
[2]. Song N, et al. Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates. Food Chem. 2013 Jan 1;136(1):144-51.
[Content Brief]
