bis(2-methyl-3-furyl) disulfide

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Product Description

Product
bis(2-methyl-3-furyl) disulfide
CAS
28588-75-2
Formula
C10H10O2S2
Synonym
Bis(2-methyl-3-furyl)disulfide; Bis(2-methyl-3-furonic)sulfide; 3,3-Dithiobis(2-methylfuran); Furan, 3,3'-dithiobis[2-methyl-

Typical Product Specifications

Appearance
pale yellow to amber clear liquid
Specific gravity
1.20700 to 1.21500 @ 20.00 °C
Pounds/Gallon
10.055 to 10.122
Vapor Pressure
0.011800 mm/Hg @ 25.00 °C
Storage
refrigerate in tightly sealed containers
Odor Type
meaty
Refractive Index
1.57200 to 1.58300 @ 20.00 °C
Taste
Strong meaty, sulfurous, brothy, thiamin, roasted savory, cooked onion, sauteed garlic, black pepper
Assay
98.00 to 100.00 %
Boiling Point
277.00 to 280.00 °C. @ 760.00 mm Hg
Flash Point
> 210.00 °F. TCC
logP (o/w)
3.65
Shelf Life
12 month(s) or longer if stored properly
Odor
Sulfurous, strong roasted meaty note reminiscent of sulfurol, savory, au jus and chicken nuances
Insolubility
in water
Molecular weight
226.32
Solubility
most org. solvs.
Chemical Structure
bis(2-methyl-3-furyl) disulfide distributor cas: 28588-75-2 c10h10o2s2 chemical structure
Notes

FEMA# 3259

 

This product has a roast meat aroma and can be used for boiled beef products

Class
Industry
Functions
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bis(2-methyl-3-furyl) disulfide
iso certificate
Get a quote

For more information call
phone_icon
(914) 654-6800
or email
mail_icon
INFO@PARCHEM.COM

For more information

Product Description

Product
bis(2-methyl-3-furyl) disulfide
CAS
28588-75-2
Formula
C10H10O2S2
Synonym
Bis(2-methyl-3-furyl)disulfide; Bis(2-methyl-3-furonic)sulfide; 3,3-Dithiobis(2-methylfuran); Furan, 3,3'-dithiobis[2-methyl-

Typical Product Specifications

Appearance
pale yellow to amber clear liquid
Specific gravity
1.20700 to 1.21500 @ 20.00 °C
Pounds/Gallon
10.055 to 10.122
Vapor Pressure
0.011800 mm/Hg @ 25.00 °C
Storage
refrigerate in tightly sealed containers
Odor Type
meaty
Refractive Index
1.57200 to 1.58300 @ 20.00 °C
Taste
Strong meaty, sulfurous, brothy, thiamin, roasted savory, cooked onion, sauteed garlic, black pepper
Assay
98.00 to 100.00 %
Boiling Point
277.00 to 280.00 °C. @ 760.00 mm Hg
Flash Point
> 210.00 °F. TCC
logP (o/w)
3.65
Shelf Life
12 month(s) or longer if stored properly
Odor
Sulfurous, strong roasted meaty note reminiscent of sulfurol, savory, au jus and chicken nuances
Insolubility
in water
Molecular weight
226.32
Solubility
most org. solvs.
Chemical Structure
bis(2-methyl-3-furyl) disulfide distributor cas: 28588-75-2 c10h10o2s2 chemical structure
Notes

FEMA# 3259

 

This product has a roast meat aroma and can be used for boiled beef products

Class
Industry
Functions
Get a quote
Get a quote