Important Sulfur-containing Flavor Compounds for Meat Flavors - Part 1

The following sulfur-containing flavor compounds is part of a group that can be used in savory flavors, particularly useful in making meat flavors. They are mentioned in a chapter of the book "Successful Flavors" authored by Douglas Young, one of well regarded savory flavorist in the United States. But here we offer more about these compounds. More sulfur-containing flavor compounds will be coming.

FEMA #3188: 2-Methyl-3-furanthiol

Here’s a comprehensive profile for the flavoring substance associated with FEMA #3188, covering its identity, natural occurrence, sensory characteristics, functional uses in flavor systems, and application/dosage guidance.

Substance Overview

Name & Identifiers

• Primary name: 2-Methyl-3-furanthiol
• Synonyms: 2-methyl-3-furyl mercaptan, 3-mercapto-2-methylfuran, 2-methyl-3-thiol-furan
• CAS Number: 28588-74-1
• Chemical formula: C₅H₆OS
• Molecular weight: ~114.16 g/mol

Regulatory numbers:

• FEMA No.: 3188
• JECFA No.: 1060

Occurrence

2-Methyl-3-furanthiol is a naturally occurring volatile sulfur compound formed during the cooking and thermal processing of protein-rich foods. It is identified as an important key odorant in cooked meats such as ham and other cooked protein matrices. It can be detected in certain meat and seafood products upon heating due to Maillard reaction pathways and thiamine degradation chemistry.

Flavor & Sensory Description

Sensory/Flavor Character of 2-Methyl-3-furanthiol

• Primary notes: Fried, roasted meat, nutty, savory — often described as meaty, roasted, and rich
• Odor type: Sulfurous and highly aromatic, contributing intensely to savory and cooked profiles
• Extremely potent — even at ppb-level thresholds it contributes pronounced savory cooked notes in flavor systems.

Functional Role in Flavors

Application Purposes

• Used primarily as a high-potency flavor ingredient in savory formulations to enhance meat, roasted, and cooked nuances.
• Typically incorporated as a modifier or intensifier that boosts the authenticity of cooked and grilled meat sensory characteristics.
• Common in formulations for beef, pork, poultry, seafood, and other protein flavors.

Flavor Categories Where It Performs Well

• Meat & Poultry: beef (roast), pork, ham, chicken, lamb — adds depth and cooked nuance.
• Seafood: fish, crab, shrimp, lobster — imparts a cooked/fresh seafood signature.
• Savory Systems: mushroom, fried garlic/onion, cooked rice, sauces, grilled butter notes.
• Nut & Roast Notes: subtle enhancement in almond, hazelnut, walnut, peanut, and sesame flavors.
• Complex Flavors: in bread, toasted coconut, chocolate, and coffee profiles to deepen roasted/thermal character.

Usage Levels & Dosage Guidance

Because 2-methyl-3-furanthiol is very potent, usage rates are low and depend on the medium and final flavor intensity desired. The following are preliminary typical starting points flavorists often use — these are guidelines rather than regulatory limits and should be adjusted based on formulation and sensory evaluation:

Approximate Usage Ranges (ppm in flavor concentrate)
(Note: values are for flavor concentrates — final food application levels will be much lower due to dilution.)

• Meat & Poultry Flavors
  • Bacon: ~25 ppm
  • Roast beef: ~100 ppm
  • Chicken & Ham: ~50 ppm
  • Pork: ~100 ppm
  • Lamb/Venison: ~50–100 ppm
• Seafood Flavors
  • Crab: ~10 ppm
  • Lobster: ~20–30 ppm
  • Shrimp: ~20 ppm
  • Tuna/Seaweed: ~1–10 ppm
• Other Savory & Nutty Profiles
  • Cooked rice/vegetables: ~2–5 ppm
  • Fried garlic/onion: ~2–3 ppm
  • Almond/Nut flavors: ~1–8 ppm
• Bread, Chocolate, Coffee, Other
  • Bread: ~5 ppm
  • Chocolate/Butterscotch: ~10–30 ppm
  • Coffee profiles: ~2 ppm

Note: These values derive from professional flavorist guidelines and industry descriptions and serve as starting points for formulation optimization rather than absolute regulatory dose rates. Actual functional dosage may vary with matrix, desired intensity, and other flavor components.

Safety & Regulatory Notes

• Recognized as a flavoring agent/adjuvant with a FEMA GRAS reference number (3188) and evaluated by the JECFA expert committee.
• JECFA has indicated no safety concern at intake levels typical of flavor use when applied within good manufacturing practice.
• Handling in concentrated form requires appropriate safety measures (flammability, sulfur-odor, irritation risk) and is not intended for direct ingestion in neat form.

Summary

FEMA #3949:  2-Methyl-3-(methylthio)furan

Here’s a comprehensive profile for the flavoring substance associated with FEMA #3949, covering its identity, natural occurrence, sensory characteristics, functional uses in flavor systems, and application/dosage guidance.

Substance Overview

Name & Identifiers

• Primary name: 2-Methyl-3-(methylthio)furan
• Synonyms: Dimethylthiofuran; Furan, 2-methyl-3-(methylthio)-; 2-methyl-3-methylthiofuran
• CAS Number: 63012-97-5
• Chemical formula: C₆H₈OS
• Molecular weight: ~128.19 g/mol

Regulatory numbers:

• FEMA No.: 3949
• JECFA No.: 1061

Regulatory Status

• Recognized as a GRAS flavoring ingredient by the FEMA Expert Panel and evaluated by JECFA with no safety concern at current levels of intake when used as a flavoring agent.

Occurrence

2-Methyl-3-(methylthio)furan is primarily a synthetic flavor ingredient, although similar thiofurans and related compounds are observed as volatile constituents in cooked foods and through reactions such as the Maillard reaction.

It may also occur at low levels in some foods (e.g., roasted coffee) where sulfur-containing furan derivatives contribute to aroma profiles, but it is mainly used as an added flavor chemical rather than a major natural component.

Flavor & Sensory Description

Sensory/Flavor Character of  2-Methyl-3-(methylthio)furan

• Primary notes: Sulfurous, beefy, cheesy, coffee-like, spicy, with some minty nuances in certain matrices.
• Odor type: Strong sulfur-containing aroma with complex savory and roasted facets.
• Reported detection thresholds for closely related thiofurans can be very low (around 0.01 ppm or lower), indicating high potency in aroma contribution.

These characteristics make it valuable for contributing depth and rich savory complexity in flavor formulations.

Functional Role in Flavors

Application Purposes

• Used as a high-impact flavor ingredient to enhance savory and cooked notes, especially in products where complex thermal and roasted sulfur characteristics are desirable.
• Enhances descriptors such as meaty, roasty, grilled, savory-umami, cheesy, and coffee-like when blended appropriately.

Typical Flavor Categories Where It’s Used

• Savory & Meat Flavors: beef, pork, chicken, grilled or roasted notes.
• Seafood & Broths: cooked fish or seafood broths where depth and richness are needed.
• Cheese & Dairy Notes: in complex cheese flavors to lift aged or sharp profiles.
• Coffee & Roast Profiles: to enrich roasted/thermal nuances.
• Spicy & Umami Systems: where sulfur components help bridge and enhance complexity.

Because of its potency and distinctive sulfur profile, this ingredient can be used to complement other flavor components rather than stand alone.

Usage Levels & Dosage Guidance

2-Methyl-3-(methylthio)furan is very potent, and typical use levels are low — often in the parts-per-million (ppm) range or lower in final food matrices.

Typical Starting Usage Ranges
(Note: these are general guidance ranges — actual formulation depends on the product matrix, other flavors present, and sensory goals.)

• Savory / Meat Flavor Blends: ~0.5–10 ppm
• Cheese & Dairy Enhancements: ~0.2–5 ppm
• Coffee & Roast Profiles: ~0.1–5 ppm
• Complex Umami/Sauce Systems: ~0.2–8 ppm

These levels are starting points for flavor formulation; experienced flavorists often adjust by sensory evaluation to avoid overpowering sulfur notes.

Safety & Handling Notes

• Evaluated by JECFA and FEMA and found acceptable with no safety concern at intended flavor use levels.
• As with many sulfur-containing chemicals, concentrated material can be irritating or pungent and should be handled with appropriate safety precautions (ventilation, protective equipment) in a laboratory or flavor production environment.
• Intended solely for use as a flavoring ingredient in accordance with good manufacturing practice.

Summary

FEMA #3573: Methyl 2-methyl-3-furyl disulfide

Here’s a detailed flavor profile for FEMA #3573 including its identity, occurrence, sensory descriptors, functional applications, and guideline dosage information.

Substance Overview

Name & Identifiers

• Primary name: Methyl 2-methyl-3-furyl disulfide
• Synonyms: 2-methyl-3-furyl methyl disulfide, methyl oxycyclosulfide 719 (various vendor synonyms)
• CAS Number: 65505-17-1
• JECFA Number: 1064
• Chemical class: Sulfur-containing heterocyclic compound (disulfide group)
• Molecular formula: C₆H₈OS₂ (based on structural data)
• Regulatory: FEMA GRAS Reference Number 3573 (Flavor & Extract Manufacturers Association)

GRAS Status / Safety Evaluations

• Evaluated by the FEMA Expert Panel as generally recognized as safe under intended use levels. JECFA has also reviewed (JECFA 1064) as part of flavoring specifications.

Occurrence & Source

• Natural/food occurrence:
  Methyl 2-methyl-3-furyl disulfide is identified as a volatile sulfur compound reported in thermally processed foods — notably in cooked beef, tea, and roasted peanuts — and likely formed via Maillard and lipid oxidation pathways during cooking/thermal processing.
• Biochemical context: Related disulfides and volatile thiol derivatives are products of yeast metabolism and thermal reactions involving sulfur-containing precursors.

Note: It is typically produced synthetically for flavor use and provided in food-grade (FG) quality but mimics flavor compounds found in cooked foods.

Flavor & Sensory Characteristics

Sensory / Odor Profile

• Primary descriptors:
  • Meaty, sulfurous, vegetal notes.
• Sulfur/Onion/Roasted meat nuance at higher concentration impressions.

Aroma & Taste Features

• At trace concentrations (e.g., 150 ppb–0.1 ppm) it contributes savory/meaty taste nuances.
• At higher concentrations (e.g., 1.0 %) the odor is strong and dominated by sulfur and meaty impressions.

Taste Threshold:

• Very low flavor threshold consistent with many sulfur heterocycles — impactful at sub-ppm levels in complex matrices.

Functional Role in Flavors

Core Applications

• Savory & Cooked Meat Profiles: Enhances cooked meat, broth, roast beef, and umami/thermal depth.
• Vegetable & Brothy Notes: Adds complexity to vegetable broth, stock, and savory plant-derived profiles.
• Thermal/Roast Enhancements: Useful in roasted peanut, tea, or roast-impression flavors.
• Savory Meat Substitutes: In plant-based meat and yeast extract systems to replicate cooked/meaty sulfur complexity.

This compound is typically used as a modifier or intensifier — complementing other flavor components, especially in savory systems — rather than as a primary note due to its intense sulfur profile.

Typical Pairings & Usage

• Broths & Stocks: To deepen cooked aroma.
• Meat & Poultry Flavors: For roast/thermal character.
• Yeast Extract & Umami Systems: Brings richness and savory lift.
• Combines effectively with other Maillard-type notes (furans, thiols, thioethers) to create authentic cooked profiles.

Usage Levels & Dosage Guidance

Methyl 2-methyl-3-furyl disulfide is potent and generally used at very low concentrations — consistent with sulfur-containing flavor actives:

Flavor Concentrate Level (Guideline)

• General savory/meat concentrates: ~0.1–3 ppm
• Brothy/stock nuances: ~0.05–2 ppm
• Vegetal/roast enhancement: ~0.05–1 ppm

These levels represent starting points for formulation and require sensory adjustment based on target aroma strength and matrix. Because of its sulfur impact, even small increases can dramatically change overall character.

Important: These are formulation guidelines, not regulatory maximums — actual safe use must follow country-specific regulations and good manufacturing practice, especially due to the volatility and potency of sulfur compounds.

Safety & Regulatory Considerations

• Listed as GRAS (FEMA 3573) under intended use conditions; evaluated in safety assessments by FEMA and JECFA (JECFA 1064).
• As with many sulfur heterocycles, concentrated material is intensely odorous and should be handled with adequate ventilation and protective equipment during formulation.
• Not typically present at high levels in finished foods — used in trace amounts consistent with flavor profiling.

Summary Table

FEMA #3451: 2,5-Dimethyl-3-furanthiol

Here’s a comprehensive profile for FEMA #3451, covering its chemical identity, natural occurrence, sensory and flavor descriptors, typical functional uses in flavors, and application/dosage guidance.

Substance Overview

Name & Identifiers

• Primary name: 2,5-Dimethyl-3-furanthiol
• Synonyms:
  3-Mercapto-2,5-dimethylfuran (PubChem)
• CAS Number: 55764-23-3
• Chemical class: Sulfur-containing heterocycle (thiol)
• Molecular formula: C₆H₈OS
• Molecular weight: ~128.19 g/mol

Regulatory numbers:

• FEMA No.: 3451
• JECFA No.: 1063
• FLAVIS No.: 13.071

Regulatory Status

• Listed as a GRAS flavoring ingredient by the FEMA Expert Panel (FEMA 3451) for intended use as a flavoring substance.

Occurrence

2,5-Dimethyl-3-furanthiol is a volatile sulfur compound known for its contribution to cooked and roasted food aromas. Research has shown that it can be detected in foods such as roasted coffee and cooked meats, although its identification in food matrices often requires advanced analytical techniques like two-dimensional GC-TOF MS.

Flavor & Sensory Description

Sensory / Aroma Profile

• Primary descriptors: Meaty, cooked meat, lamb-like, sulfurous, savory
• Often described as a rich, cooked-meat aroma with significant impact even at very low thresholds.
• Sulfurous thiols like this have very low odor thresholds, making them extremely potent contributors to flavor character in foods.

Odor / Taste Qualities

• Sulfurous and savory, characteristic of cooked or roasted meat profiles.
• Often described in aroma chemistry literature as “meaty” or “lamb-like”.

Functional Role in Flavors

Typical Applications
Because of its intense, meaty character and low threshold, 2,5-dimethyl-3-furanthiol is used in small amounts in flavor formulations to enhance savory, roasted, and cooked meat notes:

• Meat & Poultry Flavors: enrich beef, lamb, chicken, roast, and broth profiles with authentic cooked nuances.
• Savory Bases & Stocks: used in soups, sauces, gravies, and seasonings to boost umami and cooked character.
• Coffee & Roasted Grain Notes: reported in coffee aroma studies and used to deepen roast impressions.
• Complex Flavor Systems: can help bridge sulfurous, meaty, and roasted notes in multi-component flavor blends.

Because of its high potency, it is typically used as an accent/modifier in combination with other savory or Maillard-related volatiles (e.g., thiols, thioethers, thioesters) to craft balanced profiles.

Usage Levels & Dosage Guidance

2,5-Dimethyl-3-furanthiol is highly potent and thus used at very low concentrations in flavor formulations.

Typical Flavor Application Levels (Guideline Starting Points)
(in flavor concentrates — final use levels in foods are lower once diluted in product formulations)

• Meat / Savory Bases: ~0.1–2 ppm
• Broths & Stocks: ~0.05–1 ppm
• Roasted / Coffee Accents: ~0.01–0.5 ppm

Note: These are approximate starting ranges often used by formulators; actual sensory optimization is necessary as small changes can markedly affect aromatic balance. Because of its low threshold and sulfur character, careful titration is essential to avoid overpowering the blend.

Safety & Regulatory Considerations

• Listed as a FEMA GRAS flavor ingredient with JECFA evaluation (FEMA 3451; JECFA 1063).
• Sulfur-containing thiols like this can be potent and should be handled with care in concentrated form (strong odor, potential irritation); however, at the trace levels used in flavors they are considered safe for intended use.
• Its very low odor threshold makes it effective in minute amounts — consistent with good manufacturing practices for flavor additives.

Summary Table

FEMA #3481: S-(2,5-dimethyl-3-furyl)thio-2-furoate

Here’s a detailed flavor profile for FEMA #3481, including chemical identity, occurrence (where known), sensory description, flavor use applications, and typical application/dosage guidance.

Substance Overview

Name & Identifiers

• Primary name: S-(2,5-dimethyl-3-furyl)thio-2-furoate — a sulfur-containing furan derivative used as a flavor ingredient.

Synonyms:
• 2,5-Dimethyl-3-thiofuroylfuran
• 3-(2-furoyl-thio)-2,5-dimethylfuran

• CAS Number: 65505-16-0
• JECFA Number: 1071
• Molecular formula: C₁₁H₁₀O₃S
• Molecular weight: ~222.26 g/mol
• Regulatory: FEMA GRAS Reference Number 3481 — identified as a flavoring agent.

Regulatory Status

• Listed on the FEMA GRAS list by the Flavor and Extract Manufacturers Association. JECFA has a safety evaluation summary (JECFA 1071) related to sulfur derivatives of furans.

Occurrence

There is limited publicly available data on natural occurrence specifically for this compound. Like many sulfur-containing furans, it can be formed during thermal processing (Maillard reactions) in cooked foods. The structural family suggests possible trace formation in roasted or heated food matrices, but it is primarily used as a synthetic flavoring agent in compounded flavors.

Flavor & Sensory Description

Sensory/Odor Profile

• Primary descriptors: Vegetable-like, sometimes with a coffee/roasted nuance in related descriptions of the pure compound.

According to supplier descriptions:

• At 0.1 % in a solvent, the odor has been described as coffee/roasted/meaty and with a thio-ester character typical of cooked-sulfur notes.
• Other references note a vegetable odor character depending on context and the specific isomeric description.

These descriptors suggest this compound contributes complex savory and thermal nuances, bridging roasted, earthy, and cooked vegetable impressions — typical of sulfur heterocycle flavorants.

Functional Role in Flavors

Core Applications

• Used by flavorists as a specialty flavoring ingredient to introduce or enhance savory, cooked/thermal, roasted, and subtle vegetable-type nuances in flavor systems.
• Particularly useful in complex savory and roasted profiles, such as:
  • Meat & Poultry Flavors: enhancing depth and cooked character in beef, chicken, and poultry-like profiles.
  • Roasted Products: complementing coffee, cocoa, or roasted nut nuances.
  • Vegetable & Broth Systems: adding cooked vegetal or earthy character in soups, stocks, or plant-derived savory blends.
• Functions as a modifier or accent ingredient rather than a primary flavor note, due to its potency and nuanced sulfur-heterocyclic character.

This compound’s performance is analogous to other sulfur furans and thioesters that provide depth and complexity in flavor formulations.

Usage Levels & Dosage Guidance

Because S-(2,5-dimethyl-3-furyl)thio-2-furoate is a high-impact flavor ingredient with sulfurous and roasted notes:

Typical Formulation Ranges
(guideline starting points in flavor concentrates — final food product levels will be lower upon dilution):

• Savory / Cooked Meat Profiles: ~0.05 – 2 ppm
• Roasted / Coffee / Thermal Accents: ~0.01 – 1 ppm
• Vegetable / Broth Enhancements: ~0.05 – 2 ppm

These are approximate starting points for flavorists to begin sensory evaluation and optimization. Because small changes in dosage can significantly affect overall aroma balance, precise titration based on sensory panels is essential.

Safety & Regulatory Notes

• Included on the FEMA GRAS list with a JECFA safety evaluation, supporting its use as a flavoring substance within good manufacturing practice and typical industry use levels.
• Like many sulfur-containing compounds, at concentrated levels it may have a strong odor and should be handled with appropriate laboratory safety measures.
• Actual permissible use levels in finished foods are determined by regulatory frameworks (e.g., FDA/EAFUS listings in the USA, and national/international flavoring regulations) that align with FEMA GRAS determinations and JECFA safety conclusions.

Summary Table

FEMA #3259: Bis(2-methyl-3-furyl) disulfide

Here is a comprehensive profile for the flavoring substance associated with FEMA #3259, covering its identity, occurrence, sensory descriptors, functional uses in flavors, and typical application/dosage guidance.

Substance Overview

Name & Identifiers

• Primary name: Bis(2-methyl-3-furyl) disulfide
• Synonyms:
  • 3,3′-Dithiobis(2-methylfuran)
  • Bis(2-methyl-3-furyl) disulphide
  • 2-Methyl-3-furyl disulfide dimer
• CAS Number: 28588-75-2
• Molecular formula: C₁₀H₁₀O₂S₂
• Molecular weight: ~226.32 g/mol
• JECFA Number: 1066
• Regulatory: FEMA GRAS Reference 3259

Occurrence

Bis(2-methyl-3-furyl) disulfide is a volatile sulfur compound that occurs naturally in cooked beef and tea as part of the complex aroma chemistry produced during thermal processing and Maillard reactions.

It is typically identified by advanced analytical techniques in cooked-food aroma research and replicated synthetically for flavor use.

Flavor & Sensory Description

Sensory / Odor Profile

• Primary descriptors: Roasted/meaty, cooked beef, seared meat — also noted with nuances of bloody meat, pork, chicken, sauerkraut, and onion when present in complex systems.
• Odor type: Strong savory/sulfurous with authentic cooked meat character.
• The compound’s disulfide linkage and furan ring structure contribute to its potent savory impact, even at very low concentrations.

These sensory traits make it highly relevant to meat-related flavor profiles, particularly where depth and roasted nuance are desired.

Functional Role in Flavors

Core Applications

• Meat & Poultry Flavors:
  – Enhances beef, pork, chicken, and other cooked meat profiles with realistic roasted and seared nuances.
  – Adds bloody/umami depth and complexity that supports authentic savory character.
• Broths & Savory Bases:
  – Used to boost hearty, full-bodied stock, stew, and broth impressions.
• Fatty & Creamy Accents:
  – At low dosage it can contribute subtle fatty, creamy, or milky nuances, helping round out savory blends.
• Vegetable/Sauce Systems:
  – Can support onion/sauerkraut-type vegetable notes in combination with other volatiles.

Because bis(2-methyl-3-furyl) disulfide is potent and sulfur-rich, it is generally used as an accent or modifier in complex systems rather than as a standalone flavor.

Usage Levels & Dosage Guidance

This compound is highly impactful at low levels due to its sulfurous, meaty character. Typical usage guidance in flavor concentrates (before dilution in finished food) includes:

Flavor Concentrate Level (Guideline)

• Meat & Poultry Flavors: ~0.1–1 ppm as consumed
• Broths / Savory Bases: ~0.05–0.5 ppm
• Fatty / Creamy Modifiers: ~0.05–0.5 ppm
• Sauce & Vegetable Systems: ~0.05–0.3 ppm

Note: These are recommended starting ranges used by flavorists for initial formulation work. Actual use should be adjusted by sensory evaluation and matrix considerations because even slight increases can shift the aroma balance significantly.

Safety & Regulatory Considerations

• FEMA GRAS: Recognized as Generally Recognized As Safe for use as a flavoring agent under intended use levels.
• JECFA Evaluation: Included in JECFA’s Food Additives Series No. 50 with safety considerations for sulfur derivatives of furans, supporting its use in flavors.
• Typical use levels in foods are in the parts-per-million range, consistent with good manufacturing practice for potent flavor ingredients.

Handling in concentrated form should be conducted with appropriate safety precautions due to its strong odor and irritation potential typical of sulfur compounds.

Summary Table

FEMA #3260: Bis(2-methyl-3-furyl) tetrasulfide

Here’s a comprehensive profile for the flavoring substance associated with FEMA #3260.

Substance Overview

Name & Identifiers

• Primary name: Bis(2-methyl-3-furyl) tetrasulfide – a sulfur-containing heterocyclic flavor compound.
• Synonyms:
  • 2-Methyl-3-furyl tetrasulfide
  • 3,3’-Tetrathiobis(2-methylfuran)
• CAS Number: 28588-76-3
• Molecular formula: C₁₀H₁₀O₂S₄
• Molecular weight: ~290.45 g/mol
• JECFA Number: 1068
• Regulatory: FEMA GRAS Reference Number 3260 (general recognition as safe for flavoring use).

Occurrence

Bis(2-methyl-3-furyl) tetrasulfide is primarily known as a synthetic flavor ingredient, though its structural class—sulfur-substituted furans—is typically formed during thermal processing and Maillard reactions in cooked food systems (e.g., meats). Its natural occurrence has not been widely reported in specific foods, but compounds in this family contribute to roasted and cooked aroma profiles in thermal food chemistry.

Flavor & Sensory Description

Sensory / Odor Profile

• Primary descriptors: Sulfurous, meaty — with a sulfury meaty aroma reminiscent of cooked and roasted notes.
• Odor type: Predominantly sulfurous/meaty; typical of higher-sulfur heterocycles in flavor systems.

These sensory descriptors align with the compound’s high sulfur content and furan-based heterocycle, which contribute potent savory and cooked impression characteristics even at low concentrations.

Functional Role in Flavors

Core Applications

• Savory & Meat Profiles: Used as an accent compound in savory and cooked meat flavors (beef, pork, poultry) to provide authenticity and depth to roasted, grilled, and brothy notes.
• Broths & Stock Bases: Enhances rich stock and soup flavor profiles by reinforcing cooked/taste complexity.
• Umami/Sulfur Modifiers: In complex formulated flavors, adds dimension by bridging umami, roasted sulfur, and savory aromatic notes.

Because compounds of this class are highly potent sulfur aromatics, they are not typically used as single dominant notes but rather as modifiers that enhance depth and realism within a larger savory or heat-processed profile.

Usage Levels & Dosage Guidance

Bis(2-methyl-3-furyl) tetrasulfide is very potent and generally used at low concentrations in flavor formulations. Actual usage depends on the specific application and matrix, but typical flavorist guidelines include:

Typical Starting Usage Ranges (in flavor concentrates — before dilution in finished products)

• Meat & Savory Flavors: ~0.05–1 ppm (sensory basis)
• Broth / Stock Enhancers: ~0.02–0.5 ppm
• Umami Boosters: ~0.01–0.3 ppm

These values are approximate starting points; actual formulation requires sensory evaluation since small adjustments can markedly influence overall balance due to the strong sulfur impact.

Safety & Regulatory Notes

• Listed on the FEMA GRAS list with a corresponding JECFA safety evaluation (Nr. 1068), indicating acceptable use as a flavor ingredient at levels consistent with good manufacturing practices.
• As with many organosulfur compounds, concentrated material is strongly odorous and requires appropriate handling precautions (ventilation, PPE) in formulation settings.
• Finished food usage levels are typically in the parts-per-million or lower range, consistent with its potency and GRAS classification.

Summary Table

FEMA #2493:Furfuryl mercaptan

Here’s a comprehensive profile for the flavoring substance associated with FEMA #2493, covering its identity, occurrence, sensory descriptors, functional uses in flavors, and typical application/dosage guidance.

Substance Overview

Name & Identifiers

• Primary name: Furfuryl mercaptan
• Synonyms: Furfuryl thiol; 2-(Mercaptomethyl)furan
• CAS Number: 98-02-2
• Molecular formula: C₅H₆OS
• JECFA Number: 1072
• Regulatory: FEMA GRAS Reference Number 2493

Regulatory Status

• Listed as Generally Recognized As Safe (GRAS) as a flavor ingredient by the FEMA Expert Panel, with safety evaluation supported by JECFA’s review of sulfur derivatives of furans (JECFA 1072).

Occurrence

• Furfuryl mercaptan is part of the volatile sulfur compound class often identified in thermally processed foods, forming through Maillard reaction pathways during cooking of protein-rich foods and during roasting.
• The compound has been specifically discussed as relevant in roasted coffee and roasted meat aroma chemistry, contributing key odor notes in cooked products.

Flavor & Sensory Description

Sensory / Odor Profile

• Primary aroma characteristics: Savory, roasted meat, coffee, and beefy.
• Descriptors also include roasted alliaceous (onion/garlic) facets, vegetative notes (corn, sesame), and sometimes a subtle eggy quality at trace concentrations.
• Even at very low concentrations (e.g., < 0.01 ppm), it imparts significant flavor influence, typical of sulfur-containing aromas with very low odor thresholds.

Functional Role in Flavors

Core Applications
Furfuryl mercaptan is used as a potent flavor ingredient/modifier to enhance and deepen complex savory and roasted profiles, especially where cooked or charred notes are desired:

• Coffee Flavors: Enhances authentic roasted coffee character.
• Meat & Beef Profiles: Adds roasted beef/meaty nuances in beef, roast, and savory meat flavors.
• Soups & Gravies: Contributes depth and umami-like warmth in savory soups, gravies, and broths.
• Alliaceous / Vegetative Accents: At low levels can support roasted vegetable and onion/garlic impressions.

Because of its high potency and sulfurous nature, it is typically used in combination with other flavor components to balance and enrich overall complexity, rather than as a dominant note by itself.

Usage Levels & Dosage Guidance

Furfuryl mercaptan is extremely potent, meaning it is effective at very low use levels. The following ranges are guideline starting points used by professional flavorists in flavor concentrate formulas (before dilution in finished products):

Approximate Starting Usage Guidelines (Flavor Concentrates):

• Coffee / Roasted Profiles: ~ 0.1–2 ppm
• Roasted Meat / Beef Flavors: ~ 0.1–3 ppm
• Soups, Gravies & Savory Bases: ~ 0.5–5 ppm
• Vegetable/Alliaceous Enhancers: ~ 0.1–2 ppm

These ranges are initial starting points; final use will depend on formulation complexity, matrix, volatility, and sensory objectives. Because sulfur aromas can quickly dominate, careful sensory evaluation and iterative titration are essential.

Safety & Regulatory Considerations

• Furfuryl mercaptan is recognized on the FEMA GRAS list and has a corresponding JECFA evaluation supporting its safe use as a flavoring ingredient at levels consistent with good manufacturing practice.
• Organosulfur compounds like furfuryl mercaptan can be very strong-smelling in concentrated form and should be handled under appropriate ventilation and protective measures during formulation.
• Use in finished foods adheres to regulatory frameworks such as FEMA GRAS, FDA EAFUS (by virtue of FEMA submission), and aligns with safe use guidelines in flavor industry practice.

Summary Table

FEMA #3162: Furfuryl thioacetate

Here’s a comprehensive profile for FEMA #3162 (Furfuryl thioacetate), covering its identity, natural occurrence, sensory characteristics, applications in flavors, and typical usage/dosage guidance.

Substance Overview

Name & Identifiers

• Primary name: Furfuryl thioacetate (a sulfur-containing thioester).
• Synonyms:
  • S-(Furan-2-ylmethyl) ethanethioate
  • Furfuryl thiol acetate
  • S-Furfuryl thioacetate
• CAS Number: 13678-68-7
• Molecular formula: C₇H₈O₂S
• Molecular Weight: ~156.2 g/mol
• JECFA Number: 1074
• Regulatory: FEMA GRAS Reference 3162

Regulatory Status

• Recognized as Generally Recognized as Safe (GRAS) by the FEMA Expert Panel for use as a flavoring agent/adjuvant.
• Appears in the U.S. FDA Substances Added to Food (formerly EAFUS) list under the same name with FEMA No. 3162.

Occurrence

• Natural/food occurrence:
  Furfuryl thioacetate itself is primarily identified and used as a synthetic flavor ingredient.
  However, it is structurally related to other volatile sulfur compounds that arise in roasted/thermally processed foods (e.g., coffee) through Maillard reaction pathways.
• It has been detected in roasted products and is associated with flavors typical of coffee and heat-processed food matrices.

Flavor & Sensory Description

Sensory / Aroma Profile

• Primary descriptors: Sulfury, burnt, roasted, nutty, coffee-like.
  • At ~0.10 % in propylene glycol, described as sulfury with burnt roasted nutty coffee notes.
• Because of the thiol/ester structure, it has a pronounced roast/cooked aroma even at low concentration — typical of sulfur-containing aroma chemicals that impart grilled, roasted, or toasted impressions.

Functional Role in Flavors

Furfuryl thioacetate is used mainly as a specialty flavor ingredient in food and beverage formulations where roasted, coffee-like, and cooked character is desired. Its aroma impact is typically used to enhance depth, roast complexity, and thermal nuances in flavor profiles.

Typical Applications

• Coffee & Espresso Flavors: Adds authentic roasted coffee notes.
• Roasted Nut & Bakery Profiles: Enhances toasted/nutty facets in baked goods, cereals, crackers.
• Savory Systems: Complements grilled/meaty roast accents in meat, poultry, or broth flavor builds.
• Chocolate & Cocoa: Can contribute to deeper roasted cocoa/bean impressions.
• Snack Seasonings: Enhances roast-impression in chips, pretzels, and other snack seasonings.

Because of its potent aroma contribution, it is often used in concert with other roast-related flavor compounds (e.g., pyrazines, other sulfur heterocycles) to create balanced and authentic cooked/roasted sensory profiles.

Usage Levels & Dosage Guidance

Furfuryl thioacetate is potent at low levels and should be formulated carefully within the context of a flavor concentrate — final usage in finished foods will be even lower due to dilution.

Typical Flavor Formulation Guidance (starting points)
(These are approximate and should be tailored by sensory testing)

• Coffee & Espresso Flavors: ~0.1–2 ppm in flavor concentrate
• Roasted Nut / Bakery Accents: ~0.05–1.5 ppm
• Savory / Broth Enhancers: ~0.05–1 ppm
• Chocolate / Cocoa Depth: ~0.05–1 ppm

Note: These ranges are starting points in flavor concentrate form. Actual use levels in finished products are much lower and should be optimized by professional flavorists based on matrix and sensory goals. Strong sulfurous aroma chemicals can rapidly shift character if overdosed.

Safety & Handling Notes

• FEMA GRAS: Recognized as safe for intended use as a flavoring agent under conditions of good manufacturing practice.
• Listed in the FDA Substances Added to Food (EAFUS) inventory as a flavoring agent/adjuvant with FEMA No. 3162.
• Concentrated material should be handled with care: sulfur-containing compounds are often strongly odorous and may require adequate ventilation, gloves, and eye protection in formulation labs.

Summary Table

FEMA #3362: Methyl furfuryl disulfide

Here’s a detailed flavor profile for FEMA #3362, covering its identity, occurrence, sensory characterization, applications in flavors, and typical usage/dosage guidance.

Substance Overview

Name & Identifiers

• Primary name: Methyl furfuryl disulfide
• Synonyms:
  • Methyl 2-furfuryl disulfide (commonly used in flavor industry)
• CAS Number: 57500-00-2
• JECFA Number: 1078
• Chemical class: Sulfur-containing furan disulfide — a volatile organosulfur compound, part of the broader family of furanyl sulfur flavorants.

Regulatory: FEMA GRAS Reference Number 3362 (recognized as safe for use as a flavoring ingredient)

Occurrence

• Methyl furfuryl disulfide occurs naturally in thermally processed foods such as coffee and bread crust aroma, where Maillard reaction and thermal sulfur chemistry produce complex roast-related volatiles.
• It also appears in certain savory food matrices, contributing roasted/meaty notes when naturally generated during cooking and heat treatment.

Flavor & Sensory Description

Sensory / Odor Profile

• Primary descriptors: Coffee-like, fresh roasted, bread crust, roasted meat — with complex roasted and sulfur nuances.
• Secondary nuances: Depending on concentration and matrix, it may also convey allium-like or vegetal hints (e.g., green onion/horseradish type nuances) — these are typical nuances seen with sulfur furans in savory applications.
• The compound is potent and low-threshold, meaning it contributes significantly at very low concentrations (parts-per-billion to low ppm) due to strong roast/sulfur impact.

Functional Role in Flavors

Methyl furfuryl disulfide is used primarily as a flavor modifier and accent ingredient in systems where roasted, bitter-sweet, savory, or cooked impressions are desired:

Common Application Areas

• Coffee & Espresso Flavors: Enhances authentic roasted coffee character with depth and richness.
• Bread & Bakery Crust Profiles: Contributes to toasted bread crust and fresh-baked aroma impressions.
• Nut & Roast Notes: Used in roasted nut flavors to support thermo-processed nuttiness.
• Meat & Savory Flavors: Adds roasted, grilled, or cooked meat nuances in beef, chicken, pork, and other savory systems.
• Vegetables & Allium Systems: At low usage it can contribute savory/vegetal accents in vegetable-centric flavors.

These functional roles make methyl furfuryl disulfide a versatile sulfur-rich aroma chemical that deepens complex flavor builds by providing a convincing roasted/cooked dimension.

Usage Levels & Dosage Guidance

Because methyl furfuryl disulfide is potent and low-threshold, it is used at very low concentrations in flavor formulations. These are guideline starting points for flavorists — final use levels depend on the product matrix and sensory goals:

Typical Use Ranges (in flavor concentrate before dilution)

• Coffee-style flavors: ~0.005–2 ppm as consumed
• Bread/crust/bakery accents: ~0.01–1 ppm as consumed
• Roasted/Nut flavors: ~0.05–1 ppm as consumed
• Meat/savory systems: ~0.05–1 ppm as consumed
• Vegetable/allium modifiers: ~0.05–0.5 ppm as consumed

These ranges represent initial formulation starting points for sensory evaluation and should be adjusted iteratively to balance overall aroma profiles. Sulfur-containing compounds can dominate if overdosed.

Safety & Regulatory Considerations

• Methyl furfuryl disulfide is listed on the FEMA GRAS list for flavor use (FEMA 3362), and it has a corresponding JECFA evaluation (No. 1078) indicating safety at flavor use levels.
• As with many organosulfur compounds, concentrated material is strong in odor and should be handled with proper ventilation and protective measures in formulation settings.
• Use in finished foods is consistent with good manufacturing practice and regulatory frameworks relating to flavoring agents.

Summary Table

FEMA #3238: Difurfuryl sulfide

Here is a detailed flavor profile for FEMA #3238, including its identity, occurrence, flavor descriptors, applications in flavor systems, and general usage guidance.

Substance Overview

Name & Identifiers

• Primary name: Difurfuryl sulfide (chemical flavoring substance)

Synonyms:
• 2,2′‑(Thiodimethylene)‑difuran

• Furfuryl sulfide / Bis(2‑furylmethyl) sulfide

• CAS Number: 13678‑67‑6
• Molecular formula: C₁₀H₁₀O₂S
• Molecular weight: ~194.25 g/mol
• JECFA Number: 1080
• Regulatory: FEMA GRAS Reference Number 3238

Occurrence

• Difurfuryl sulfide is generally synthetically produced for flavor use.
• Structurally related sulfur‑furan compounds are often formed in thermally processed foods (e.g., roasted coffee, heat‑processed savory products) via sulfur‑involving Maillard reactions, and compounds with similar structures have been detected in cooked systems, but difurfuryl sulfide itself is predominantly used in flavor creation rather than being widely quantified as a natural food constituent.

Flavor & Sensory Description

Aroma / Organoleptic Profile

• Primary odor characteristics:
  • Sulfurous, roasted, toasted — intense roasted/heat character.
• Savory meaty and onion‑like nuances at very low concentrations.
• Secondary notes:
  • Smoky, caramelized, warm dry/leathery undertones in complex systems.
• At modest dilution, the odor profile has been described as earthy, mushroom, coffee, meaty, and sulfury.

Overall, it contributes low‑threshold roasted/savory complexity with sulfur backbone typical of many meat‑ and roast‑impression flavor chemicals.

Functional Role in Flavors

Difurfuryl sulfide is used primarily as a specialty flavoring component that adds depth, roasted/savory nuance, and sulfurous character in a variety of flavor systems. Because of its strong impact at low levels, it’s typically used as an accent/modifier rather than a principal note.

Common Application Areas

• Coffee & roasted beverages: Enhances authentic roasted coffee depth and complexity, linking roasted aroma facets with underlying savory notes.
• Savory/meat systems: Adds roasted, grilled, and cooked meat impressions in beef, pork, poultry, or broth flavor formulas.
• Roasted nut & seed profiles: Supports toasted, earthy nut nuances in sesame, peanut, or similar roasted‑seed flavors.
• Seasonings & spice blends: Enhances meaty/savory accents in spice seasoning applications.
• Tobacco & gourmand blends: Used in flavor formulations to provide smoky, roasted, sulfurous complexity in niche flavor categories (e.g., tobacco flavors in non‑food contexts).

Because this compound is potent and sulfur‑rich, it is often blended with other aromatic building blocks (such as pyrazines, thiols, sulfides, and carbonyls) to create balanced roast and cooked profiles.

Usage Levels & Dosage Guidance

Due to its low odor threshold and strong impact, difurfuryl sulfide is formulated at very low concentrations in flavor concentrates. Actual use in finished foods will be lower once diluted.

Typical Guideline Starting Points (Flavor Concentrate)
(These are approximate and should be adjusted by sensory testing)

• Coffee & roasted beverage flavors: ~0.01–1 ppm in finished flavor
• Savory/meat flavor systems: ~0.01–0.5 ppm in finished flavor
• Roasted nut/seed profiles: ~0.01–0.5 ppm in finished flavor
• Seasoning enhancers: ~0.01–0.2 ppm in finished flavor

Note: These represent starting ranges — final formulation should be iteratively optimized through sensory evaluation. Sulfurous compounds can easily dominate a blend if overdosed.

Safety & Regulatory Considerations

• FEMA GRAS: Listed and evaluated by the FEMA Expert Panel as Generally Recognized as Safe for use as a flavoring agent at levels consistent with good flavor manufacturing practice.
• JECFA Evaluation: Included in JECFA’s safety evaluations for sulfur derivatives of furans (JECFA No. 1080).
• Flavor vs. Fragrance: In addition to food flavoring uses, it appears in fragrance chemical listings for its aromatic impact (not food use).
• Handling of concentrated material requires standard laboratory safety precautions due to strong odor and potential irritancy typical of organosulfur compounds.

Summary Table