| Name | Difurfuryl sulfide |
| Synonyms | Difurfurylsulfide Difurfuryl sulfide 2,2'-THIODIMETHYLENEDIFURANE 2,2-(THIODIMETHYLENE)DIFURAN 2,2'-Thiodimethylenedifurane 2,2'-(THIODIMETHYLENE)DIFURAN 2,2'-(thiodimethylene)-difuran 2,2'-[thiobis(methylene)]bis-fura 2,2'-(sulfanediyldimethanediyl)difuran 2-([(2-Furylmethyl)sulfanyl]methyl)furan 2-{[(furan-2-ylMethyl)sulfanyl]Methyl}furan Difurfuryl monosulfide, Furfuryl sulfide |
| CAS | 13678-67-6 |
| EINECS | 237-172-3 |
| InChI | InChI=1/C10H10O2S/c1-3-9(11-5-1)7-13-8-10-4-2-6-12-10/h1-6H,7-8H2 |
| Molecular Formula | C10H10O2S |
| Molar Mass | 194.25 |
| Density | 139 |
| Melting Point | 29-34°C(lit.) |
| Boling Point | 135-143°C14mm Hg(lit.) |
| Flash Point | >230°F |
| JECFA Number | 1080 |
| Vapor Presure | 0.012mmHg at 25°C |
| Appearance | Low Melting Solid or Liquid |
| Color | White to brown |
| BRN | 1371700 |
| Storage Condition | under inert gas (nitrogen or Argon) at 2–8 °C |
| Refractive Index | n20/D 1.556(lit.) |
| Physical and Chemical Properties | Colorless liquid, strong flavor of beef and chicken. Melting point of 31~32 deg C, boiling point of 135~143 deg C (1866Pa). Soluble in ethanol, ether. Natural products are present in coffee and the like. |
| Use | Used as food flavor |
| Hazard Symbols | Xi - Irritant![]() |
| Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S37/39 - Wear suitable gloves and eye/face protection S24/25 - Avoid contact with skin and eyes. |
| UN IDs | UN 3335 |
| WGK Germany | 3 |
| HS Code | 29321900 |
| FEMA | 3238 | 2,2'-(THIODIMETHYLENE)-DIFURAN |
| NIST chemical information | information provided by: webbook.nist.gov (external link) |
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| toxicity | GRAS(FEMA). |
| usage limit | FEMA(mg/kg): soft drinks, cold drinks, sweets, baked goods, jelly, pudding, pectin, seasoning, meat products, meat soup, 5.0. |
| Use | GB 2760-1996 is defined as temporary allowed use of food spices. use as food flavor |
| production method | obtained by reacting furfuryl mercaptan with Furfuryl bromide in diethyl ether solution in the presence of potassium hydroxide. The mixture was obtained by heating and refluxing a solution of 2-furylmethyl mercaptan in potassium hydroxide and a solution of furfuryl bromide in diethyl ether. |