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Page 1
RIFM fragrance ingredient safety assessment, furfuryl methyl sulfide, CAS Registry Number 1438-91-1.
Api AM, Belsito D, Botelho D, Bruze M, Burton GA Jr, Cancellieri MA, Chon H, Dagli ML, Dekant W, Deodhar C, Fryer AD, Jones L, Joshi K, Kumar M, Lapczynski A, Lavelle M, Lee I, Liebler DC, Moustakas H, Na M, Penning TM, Ritacco G, Romine J, Sadekar N, Schultz TW, Selechnik D, Siddiqi F, Sipes IG, Sullivan G, Thakkar Y, Tokura Y. Api AM, et al. Food Chem Toxicol. 2024 Mar;183 Suppl 1:114299. doi: 10.1016/j.fct.2023.114299. Epub 2023 Dec 3. Food Chem Toxicol. 2024. PMID: 38049049 No abstract available.
RIFM fragrance ingredient safety assessment, methyl furfuryl disulfide, CAS Registry Number 57500-00-2.
Api AM, Belsito D, Botelho D, Bruze M, Burton GA Jr, Buschmann J, Cancellieri MA, Dagli ML, Date M, Dekant W, Deodhar C, Fryer AD, Jones L, Joshi K, Kumar M, Lapczynski A, Lavelle M, Lee I, Liebler DC, Moustakas H, Na M, Penning TM, Ritacco G, Romine J, Sadekar N, Schultz TW, Selechnik D, Siddiqi F, Sipes IG, Sullivan G, Thakkar Y, Tokura Y. Api AM, et al. Food Chem Toxicol. 2022 Jan 15;159 Suppl 1:112686. doi: 10.1016/j.fct.2021.112686. Epub 2021 Nov 16. Food Chem Toxicol. 2022. PMID: 34798215 No abstract available.
Studies on the metabolism of the thiofurans furfuryl mercaptan and 2-methyl-3-furanthiol in rat liver.
Lake BG, Price RJ, Walters DG, Phillips JC, Young PJ, Adams TB. Lake BG, et al. Food Chem Toxicol. 2003 Dec;41(12):1761-70. doi: 10.1016/s0278-6915(03)00213-8. Food Chem Toxicol. 2003. PMID: 14563401
The metabolism of two thiofurans, namely furfuryl mercaptan (FM) and 2-methyl-3-furanthiol (MTF), to their corresponding methyl sulphide and methyl sulphoxide derivatives has been studied in male Sprague-Dawley rat hepatocytes and liver microsom …
The metabolism of two thiofurans, namely furfuryl mercaptan (FM) and 2-methyl-3-furanthiol (MTF), to their corresponding me …
Advanced investigation of a putative adsorption process of nine non key food odorants (non-KFOs) on the broadly tuned human olfactory receptor OR2W1: Statistical physics modeling and molecular docking study.
Ben Khemis I, Noureddine O, Smati H, Aouaini F, Ben Hadj Hassine S, Ben Lamine A. Ben Khemis I, et al. Int J Biol Macromol. 2023 Apr 1;233:123548. doi: 10.1016/j.ijbiomac.2023.123548. Epub 2023 Feb 8. Int J Biol Macromol. 2023. PMID: 36758753
In the present paper, statistical physics formalism was used to understand the olfactory perception via the investigation of dose-olfactory response curves of a putative adsorption process of nine non key food odorants (non-KFOs) on the broadly tuned human olfactory receptor OR2W …
In the present paper, statistical physics formalism was used to understand the olfactory perception via the investigation of dose-olfactory …
Factors influencing on the formation of dimethyl disulfide and dimethyl trisulfide in model systems.
Zhang Z, Wang B, Cao Y. Zhang Z, et al. Food Res Int. 2023 Oct;172:113200. doi: 10.1016/j.foodres.2023.113200. Epub 2023 Jun 28. Food Res Int. 2023. PMID: 37689945
The low level of DMDS and DMTS and the increasing level of furfuryl methyl sulfide and 2-thiophenecarboxaldehyde during storage indicated that MRPs derived from Cys and Xyl could effectively not only decrease the concertation of DMDS and DMTS, but also promot …
The low level of DMDS and DMTS and the increasing level of furfuryl methyl sulfide and 2-thiophenecarboxaldehyde during …
Changes in odorants and flavor profile of heat-processed beef flavor during storage.
Zhang Z, Blank I, Wang B, Cao Y. Zhang Z, et al. J Food Sci. 2022 Dec;87(12):5208-5224. doi: 10.1111/1750-3841.16363. Epub 2022 Nov 9. J Food Sci. 2022. PMID: 36353809
Combined with flavor profile analysis, the overall flavor of HPBF gradually changed from a characteristic beef aroma to burnt and fermented soybean paste-like notes. Some of the 17 key odorants, such as 2-methyl-3-furanthiol, 2-furfurylthiol, methyl furfuryl …
Combined with flavor profile analysis, the overall flavor of HPBF gradually changed from a characteristic beef aroma to burnt and fermented …
Characterization of potent odorants causing meaty odor reduction in thermal process flavorings with beef-like odor by the sensomics approach.
Zhang Z, Wang B, Cao Y. Zhang Z, et al. Food Chem. 2023 Nov 15;426:136649. doi: 10.1016/j.foodchem.2023.136649. Epub 2023 Jun 19. Food Chem. 2023. PMID: 37352714
Correlation analysis indicated that a decreasing trend of meaty note was closely associated with 5-methyl furfural, dimethyl disulfide, dimethyl trisulfide, furfuryl methyl sulfide and furfuryl thioacetate, which all enriched with time. Omission …
Correlation analysis indicated that a decreasing trend of meaty note was closely associated with 5-methyl furfural, dimethyl disulfid …
Influence of Oxygen-Containing Sulfur Flavor Molecules on the Stability of β-Carotene under UVA Irradiation.
Zhang GL, Wu HY, Liang Y, Song J, Gan WQ, Hou HM. Zhang GL, et al. Molecules. 2019 Jan 16;24(2):318. doi: 10.3390/molecules24020318. Molecules. 2019. PMID: 30654581 Free PMC article.
The oxidation products of beta-carotene accelerated by sulfides under UVA irradiation were also identified. The results indicated that the disulfides had more obvious accelerative effects on the photodegradation of beta-carotene than mono sulfides. The degradation o …
The oxidation products of beta-carotene accelerated by sulfides under UVA irradiation were also identified. The results indicated tha …
Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis.
Yan Y, Chen S, Nie Y, Xu Y. Yan Y, et al. Food Res Int. 2020 May;131:109043. doi: 10.1016/j.foodres.2020.109043. Epub 2020 Jan 29. Food Res Int. 2020. PMID: 32247503
Seven VSCs had concentrations higher than their corresponding odor thresholds. In particular, the presence of methyl furfuryl disulfide (OAV: 7-11) and 2-methyl-3-(methyldisulfanyl)furan (OAV: 9-18) with relatively high OAVs in Baijiu was reported for the fir …
Seven VSCs had concentrations higher than their corresponding odor thresholds. In particular, the presence of methyl furfuryl …
Effects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systems.
Zhang Z, Zang M, Zhang K, Wang S, Li D, Li X. Zhang Z, et al. Food Res Int. 2021 Jan;139:109918. doi: 10.1016/j.foodres.2020.109918. Epub 2020 Nov 28. Food Res Int. 2021. PMID: 33509485
Volatile compound profiles in phospholipid (lecithin and cephalin)-xylose-cysteine reaction systems before and after reheating treatment were determined by solid phase micro-extraction combined with gas chromatography-mass spectrometry to investigate the development mechanism of …
Volatile compound profiles in phospholipid (lecithin and cephalin)-xylose-cysteine reaction systems before and after reheating treatment wer …
14 results