BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE

CAS: 28588-73-0 FLAVORING AGENT OR ADJUVANT

BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE is a flavoring agent used primarily to impart savory or meaty notes in food products. It has been evaluated internationally by JECFA with no safety concern at current intake levels when used as a flavoring agent. Specific quantitative regulatory approvals in CFR or E number format are not available in the sources d.

What It Is

BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE is a defined chemical used in the food and flavor industry as a flavoring agent or adjuvant. It is identified by the CAS number 28588-73-0. The compound belongs to the class of organosulfur flavoring substances and is known for contributing savory or meaty sensory characteristics when incorporated into formulations. It is also identified by synonyms such as 3,3'-DITHIOBIS(2,5-DIMETHYLFURAN) and related furan derivatives. As a technical functional ingredient, it modifies or enhances the flavor profile of various savory products. The designation "flavoring agent or adjuvant" indicates its role in food formulations is not as a nutrient or preservative but to contribute specific aromatic and taste properties. This ingredient is part of a broader group of compounds often used in flavor chemistry to create or intensify desired sensory attributes, especially in processed foods where complex flavor notes are sought. The structural features of this compound—specifically the furan rings and disulfide linkage—are typical of molecules used to provide distinctive flavors reminiscent of cooked meat or roasted notes. Its usage in food preparations is governed by regulatory evaluations, and it is documented in international additive evaluation databases with reference to expert committee assessments. The identity of this compound is established by the CAS registry number 28588-73-0, which serves as a unique identifier in chemical and regulatory databases. While it has been assessed and documented by regulatory bodies for safety at current intake levels, specific regulatory designations such as E numbers or explicit approval entries in CFR sections are not clearly established in the available evidence. This means its regulatory status may vary by jurisdiction and requires consultation of updated national additive lists for precise labeling requirements.

How It Is Made

The production of BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE involves chemical synthesis pathways typical for organosulfur flavoring compounds. Broadly, such compounds are synthesized through controlled reactions that combine precursor furan derivatives with sulfur-containing reagents under conditions that promote the formation of the disulfide linkage. The process often starts with a furan ring structure substituted with methyl groups, which is then reacted with controlled quantities of sulfur donors, such as dimethyl disulfide or related reagents, in a process that encourages the formation of the characteristic disulfide bond connecting two furan units. During manufacturing, reaction conditions like temperature, solvent choice, and catalysts are optimized to achieve high yields of the desired compound while minimizing by-products. After completion of the core reaction, purification steps such as distillation, solvent extraction, and chromatographic separation may be employed to isolate the pure organosulfur compound. Finished flavoring ingredients are typically subjected to quality control procedures that assess identity, purity, and sensory attributes in accordance with industry specifications or compendial standards. Because BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE is used in flavor applications at relatively low concentrations, manufacturers place emphasis on producing a consistent and high-quality product that meets flavor industry criteria. While specific proprietary methods may vary among producers, the general approach involves well-understood organic synthesis techniques adapted to this class of furan-based flavoring agents. Regulatory specifications, where established, may include tests for purity and absence of harmful impurities, but these details depend on the regulatory context and are beyond the synthesis description itself.

Why It Is Used In Food

BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE is used in food primarily as a flavoring agent because it contributes savory and meat-like aromatic characteristics that complement a range of processed and prepared foods. In the flavor industry, compounds with distinctive organosulfur compositions are valuable for their ability to deliver complex sensory notes at low use levels, enhancing or balancing other flavor components in formulations. The presence of furan rings and disulfide linkages in this compound gives it sensory properties that are often described as rich, roasted, or meaty, making it suitable for use in savory profiles. Manufacturers incorporate this ingredient to achieve specific flavor outcomes such as depth, roundness, and a roasted character that may be difficult to achieve with simpler flavor chemicals alone. In applications like seasonings, soups, sauces, and savory snacks, it can act synergistically with other flavoring substances to create a more complete and appealing sensory experience for consumers. Its role as an adjuvant means it may also influence how other flavors are perceived, modifying intensity or persistence without being a dominant note itself. The selection of BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE in formulations is driven by flavor needs and consumer expectations for complexity in taste and aroma. Food scientists and flavorists evaluate such compounds not just for their individual sensory attributes but also for how they interact with other components and the food matrix. When used appropriately, it helps achieve desired flavor profiles in products that aim for savory, umami-like, or roasted notes, particularly in plant-based alternatives or processed food categories where replicating complex flavor experiences is a priority.

Adi Example Calculation

To illustrate how an Acceptable Daily Intake (ADI) concept might be applied in a hypothetical example, consider the scenario where an expert committee has established a numeric ADI for a flavoring agent. Suppose an ADI of 1 mg per kilogram of body weight per day was assigned for a hypothetical flavoring substance. For an adult weighing 70 kilograms, the calculation would multiply the ADI by body weight to yield a daily allowable intake of 70 mg per day. This illustrative example demonstrates how such guidance values translate into practical intake quantities without implying that actual consumer exposure reaches these levels. In the case of BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE, expert evaluations by committees such as JECFA concluded that there was no safety concern at typical intake levels, and a specific numeric ADI was not defined. Therefore, the example above serves to explain the concept rather than to prescribe an intake for this specific ingredient. The key point in such calculations is that ADIs provide a safety threshold incorporated into regulatory evaluations to ensure consumer protection.

Safety And Health Research

Safety evaluations for BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE have been conducted by international expert committees such as JECFA. These evaluations consider available toxicological data, exposure estimates, and potential health concerns associated with intake at levels typical of flavoring use. The JECFA evaluations referenced for this compound concluded that there was no safety concern at the current levels of intake when used as a flavoring agent, indicating that available evidence did not identify hazards that would warrant restriction under typical usage scenarios. Evaluators consider data relevant to genotoxicity, subacute toxicity, and other endpoints to determine whether the compound poses risks under customary consumption. It is important to recognize that the conclusions drawn by expert bodies are based on the specific data available at the time of evaluation and on assumptions about typical exposure. Safety research in this context focuses on ensuring that exposures from intended use in food do not exceed levels associated with adverse outcomes in toxicity studies. For BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE, the evaluations indicating no safety concern reflect this framework. Beyond such expert assessments, broader health research encompassing diverse physiological endpoints may not be extensive for every flavoring compound, and absence of hazard at typical intake levels does not equate to therapeutic effects or nutritional benefits. The safety profile of flavoring agents is influenced by their chemical structure, metabolism, and the magnitude of human exposure. Organosulfur compounds like BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE are assessed within this paradigm to ensure that their use in food does not result in exposures that compromise consumer safety. As regulatory science evolves and new data become available, expert committees may revisit evaluations to maintain currency with scientific understanding.

Regulatory Status Worldwide

International evaluations have assessed BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE for safety as a flavoring agent. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has assigned this compound a JECFA number of 1067 and, in its evaluations, concluded that at current levels of intake when used as a flavoring agent there is no safety concern. This assessment is documented in authoritative JECFA evaluations from meetings where the compound was reviewed, with the conclusion of no safety concern at present intake levels. Such evaluations inform regulatory authorities and industry on the safety basis for use of flavoring agents in foods. Sources such as the Substances Added to Food database formerly maintained by FDA include this ingredient and identify its functional use as a flavoring agent or adjuvant, reflecting recognition of its use in food applications. However, specific numeric regulatory designations such as an E number under European Union regulations or explicit sections within the US Code of Federal Regulations (CFR) that authorize its use at defined levels are not readily available in the d regulatory sources. In some jurisdictions, flavoring agents are authorized through positive lists or via general flavoring provisions that apply to defined substances evaluated by expert bodies rather than through individual additive codes. As such, the clear regulatory designation and permissible use levels should be confirmed through up-to-date national additive lists or regulatory databases for precise compliance purposes. Overall, the regulatory context for BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE reflects international expert assessment of safety at current intake levels based on documented evaluations, but specific numeric approvals and use conditions are dependent on jurisdictional additive regulations.

Taste And Functional Properties

The sensory profile of BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE is dominated by savory and meaty aromatic characteristics that arise from its organosulfur structure. Compounds with disulfide linkages and furan rings often exhibit robust sensory signals at low concentrations, and this ingredient is no exception. When incorporated into flavor formulations, it can impart depth and complexity that enhance the perception of cooked or roasted food notes. Its functional behavior extends beyond mere odor; it can influence overall flavor balance by complementing other savory agents and modifying how other taste elements are perceived. From a physicochemical perspective, BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE is typically poorly soluble in water but more soluble in organic solvents or lipid-containing systems. This solubility profile aligns with its use in applications where flavor compounds need to be dispersed in fat-rich environments or complex food matrices. The stability of such organosulfur compounds depends on processing conditions, and they may be sensitive to heat or extreme pH changes. Flavorists take these properties into account when designing formulations for heat-processed foods, as certain conditions can alter sensory expression or degrade the compound. In practical use, BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE functions as a building block within a broader palette of flavoring agents, where its distinctive sensory contribution helps achieve a targeted taste profile. It is important to recognize that sensory perception is subjective and can vary depending on concentration, matrix interactions, and other formulation parameters. As a result, its functional properties are considered in the context of overall product design rather than in isolation.

Acceptable Daily Intake Explained

An Acceptable Daily Intake (ADI) is a health-based guidance value established by expert scientific bodies to indicate the amount of a substance that can be consumed daily over a lifetime without appreciable health risk. For flavoring agents such as BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE, international expert committees like JECFA assess available toxicological data and typical intake levels to determine whether an ADI needs to be specified. In the case of this compound, the JECFA evaluations concluded that there was no safety concern at the levels of intake associated with its use as a flavoring agent, which implies that a numerical ADI was not established because exposures from normal use were considered sufficiently low and safe. It is important to clarify that the absence of a numeric ADI does not mean a substance is unrestricted; rather, it reflects that the expert committee did not identify evidence warranting a defined limit based on current use patterns. The ADI concept is grounded in safety margins and uncertainty factors to protect all population groups, including sensitive subgroups, although specific subgroup advice is not provided here because authoritative evidence specific to those populations is not available. In practice, food manufacturers and regulators rely on approved use conditions, expert evaluations, and intake assessments to ensure that consumers are not exposed to levels that could pose health concerns. The explanation of ADI underscores that regulatory safety assessments take into account both the inherent hazard of a compound and realistic dietary exposure.

Comparison With Similar Additives

BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE can be compared with other flavoring agents that contribute savory or roasted notes to food formulations. For example, compounds like certain substituted furans and sulfur-containing heterocycles are also used in the flavor industry to achieve complex sensory effects. While some flavoring agents contribute sweet or fruity notes, organosulfur compounds are distinguished by their ability to enhance savory and roasted profiles at low concentrations. Compared with simpler aldehydes or esters that provide more straightforward sweet, fruity, or floral notes, organosulfur flavoring compounds introduce depth and richness that are leveraged in savory food contexts. Another class of similar additives includes sulfur-containing thiols and sulfides that are used to impart meaty or roasted characteristics. While the specific sensory attributes differ depending on molecular structure, these compounds share the functional goal of enhancing aroma complexity. The choice between different savory flavoring agents depends on desired taste profiles, matrix interactions, and formulation objectives. Flavorists often blend multiple compounds to achieve balanced sensory outcomes, where each agent contributes specific facets to the overall flavor. BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE fits within this broader category of savory flavoring substances due to its characteristic sensory contribution.

Common Food Applications Narrative

BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE is applied in a variety of food products where savory or roasted flavor profiles are desired. In the flavor industry, ingredients that deliver complex aromatic characteristics are incorporated into seasonings, spice blends, savory snacks, and sauces to achieve specific sensory goals. In this context, formulators use this compound to complement other flavoring agents and to impart a rounded and robust meaty character, particularly in products that aim to simulate cooked or roasted notes. For example, in snack foods and extruded products, the inclusion of such flavoring agents helps create a profile that resonates with consumer expectations for fullness of taste. Similarly, in savory sauces and seasoning mixes, ingredients with distinctive savory and roasted characteristics are blended to provide depth and richness that plain salt or simpler flavor compounds cannot achieve on their own. In plant-based protein products or meat alternatives, such flavoring substances are often employed to help replicate the sensory complexity found in traditional cooked meats, contributing to a more satisfying palate. Beyond these common applications, BIS(2,5-DIMETHYL-3-FURYL) DISULFIDE may also be used in developing custom flavor enhancers where targeted sensory attributes are critical. Flavor chemists select such compounds based on their individual profiles and how they integrate with other ingredients. While the concentration used in finished products is generally low due to its potent sensory impact, its contribution to the overall flavor experience can be significant. As with all flavoring agents, its use is guided by formulation objectives, sensory evaluation, and regulatory considerations.

Safety & Regulations

FDA

  • Notes: Specific CFR section not confirmed in d sources

EFSA

  • Notes: EFSA authorization status not verified in d sources

JECFA

  • Notes: JECFA concluded no safety concern at current intake levels when used as flavoring agent without numeric ADI

Sources

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