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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-12 01:44:24 UTC
Update Date2022-03-07 02:56:30 UTC
HMDB IDHMDB0040201
Secondary Accession Numbers
  • HMDB40201
Metabolite Identification
Common Name3,3'-Dithiobis[2-methylfuran]
Description3,3'-Dithiobis[2-methylfuran], also known as bis(2-methyl-3-furyl) disulfide or 3,3'-dithio-2,2'-dimethyldifuran, belongs to the class of organic compounds known as heteroaromatic compounds. Heteroaromatic compounds are compounds containing an aromatic ring where a carbon atom is linked to an hetero atom. 3,3'-Dithiobis[2-methylfuran] is a meaty, onion, and roasted tasting compound. 3,3'-dithiobis[2-methylfuran] has been detected, but not quantified, in tea. This could make 3,3'-dithiobis[2-methylfuran] a potential biomarker for the consumption of this food.
Structure
Data?1563863505
Synonyms
Chemical FormulaC10H10O2S2
Average Molecular Weight226.315
Monoisotopic Molecular Weight226.012220944
IUPAC Name2-methyl-3-[(2-methylfuran-3-yl)disulfanyl]furan
Traditional Name2-methyl-3-[(2-methylfuran-3-yl)disulfanyl]furan
CAS Registry Number28588-75-2
SMILES
CC1=C(SSC2=C(C)OC=C2)C=CO1
InChI Identifier
InChI=1S/C10H10O2S2/c1-7-9(3-5-11-7)13-14-10-4-6-12-8(10)2/h3-6H,1-2H3
InChI KeyOHDFENKFSKIFBJ-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as heteroaromatic compounds. Heteroaromatic compounds are compounds containing an aromatic ring where a carbon atom is linked to an hetero atom.
KingdomOrganic compounds
Super ClassOrganoheterocyclic compounds
ClassHeteroaromatic compounds
Sub ClassNot Available
Direct ParentHeteroaromatic compounds
Alternative Parents
Substituents
  • Heteroaromatic compound
  • Furan
  • Organic disulfide
  • Oxacycle
  • Sulfenyl compound
  • Organic oxygen compound
  • Hydrocarbon derivative
  • Organosulfur compound
  • Organooxygen compound
  • Aromatic heteromonocyclic compound
Molecular FrameworkAromatic heteromonocyclic compounds
External DescriptorsNot Available
Ontology
Physiological effect
Disposition
ProcessNot Available
Role
Physical Properties
StateNot Available
Experimental Molecular Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling Point277.00 to 280.00 °C. @ 760.00 mm HgThe Good Scents Company Information System
Water Solubility9.27 mg/L @ 25 °C (est)The Good Scents Company Information System
LogP3.345 (est)The Good Scents Company Information System
Experimental Chromatographic PropertiesNot Available
Predicted Molecular Properties
Predicted Chromatographic Properties
Spectra
Biological Properties
Cellular Locations
  • Membrane
Biospecimen LocationsNot Available
Tissue LocationsNot Available
Pathways
Normal Concentrations
Not Available
Abnormal Concentrations
Not Available
Associated Disorders and Diseases
Disease ReferencesNone
Associated OMIM IDsNone
DrugBank IDNot Available
Phenol Explorer Compound IDNot Available
FooDB IDFDB019913
KNApSAcK IDNot Available
Chemspider ID459081
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound526624
PDB IDNot Available
ChEBI ID172109
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1035721
References
Synthesis ReferenceNot Available
Material Safety Data Sheet (MSDS)Not Available
General References
  1. (). Yannai, Shmuel. (2004) Dictionary of food compounds with CD-ROM: Additives, flavors, and ingredients. Boca Raton: Chapman & Hall/CRC.. .