FlavScents AInsights Entry for Furfuryl Mercaptan (CAS: 98-02-2)

1. Identity & Chemical Information

Furfuryl Mercaptan is commonly known as 2-Furanmethanethiol. Its IUPAC name is 2-(Furan-2-yl)methanethiol, and it is identified by the CAS number 98-02-2. The FEMA number for Furfuryl Mercaptan is 3175. Other identifiers include the FL number 12.001 and CoE number 145. The molecular formula is C5H6OS, with a molecular weight of 114.16 g/mol. Furfuryl Mercaptan contains a thiol group, which is crucial for its potent odor profile, often described as roasted or coffee-like. This functional group contributes significantly to its odor relevance, making it a valuable compound in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Furfuryl Mercaptan is characterized by its strong, roasted coffee aroma, often described as burnt, sulfurous, and nutty. It is a high-impact odorant with a very low odor threshold, typically in the range of parts per billion (ppb), making it effective even at minimal concentrations. Its sensory role is primarily as an impact note, providing depth and authenticity to coffee, roasted, and nutty flavors. The compound's intense aroma requires careful handling to avoid overpowering other components in a formulation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Furfuryl Mercaptan naturally occurs in roasted coffee and is formed during the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs upon heating. This compound is also found in other roasted or cooked foods, contributing to their characteristic flavors. Its presence in natural sources allows it to be used in formulations labeled as "natural flavor." The compound's formation through common cooking processes underscores its relevance in flavor applications.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Furfuryl Mercaptan is extensively used in flavor formulations, particularly in coffee, chocolate, and roasted nut flavors. It serves as a critical impact note, enhancing the authenticity and richness of these profiles. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and application. It is stable under typical processing conditions but can degrade under extreme heat or oxidative environments, necessitating careful formulation considerations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, Furfuryl Mercaptan is used to impart a roasted, nutty character, often in gourmand or specialty fragrance families. It acts as a trace realism component, adding depth and complexity. Typical concentrations in fragrance formulations are low, often less than 0.1%, due to its potent aroma. Its volatility allows it to contribute primarily to the top and middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, Furfuryl Mercaptan is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, specific regulations may vary, but it is generally accepted in Japan and China for flavor use. In Latin America, countries like Brazil and those in MERCOSUR typically align with international standards, though specific approvals should be verified.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Furfuryl Mercaptan's safety profile is well-documented for oral exposure, with an ADI (Acceptable Daily Intake) established by FEMA. Dermal exposure in fragrance applications is generally considered safe, with no significant irritation or sensitization reported at typical use levels. Inhalation exposure, particularly in occupational settings, should be monitored due to its volatility and potent aroma. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Furfuryl Mercaptan is valued for its ability to impart a realistic roasted character to flavors and fragrances. It synergizes well with other sulfur-containing compounds and pyrazines, enhancing complexity. Formulators should be cautious of its potent aroma, which can easily dominate a blend if not balanced properly. It is often under-used in applications where a subtle roasted note is desired, providing an opportunity for innovation in product development.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on Furfuryl Mercaptan is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some formulation nuances may rely on proprietary knowledge. Known data gaps are minimal, with most regulatory and safety aspects clearly defined.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-09-16 19:47:02 GMT (p2)