BIS(2-METHYL-3-FURYL) TETRASULFIDE

CAS: 28588-76-3 FLAVORING AGENT OR ADJUVANT

BIS(2-METHYL-3-FURYL) TETRASULFIDE is a synthetic sulfur-containing flavoring agent used to impart savory and meat-like notes in food formulations based on its sulfurous aroma profile. It has been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) as a flavoring substance with no safety concern at current intake levels when used as a flavoring agent. JECFA has assigned it functional classification as a flavoring agent under listing 1068.

What It Is

BIS(2-METHYL-3-FURYL) TETRASULFIDE is a synthetic organic compound with the chemical identifier CAS 28588-76-3 that belongs to the class of sulfur-containing flavoring substances. It is widely used to impart intense sulfurous and savory taste notes in flavor formulations where such sensory attributes are desired. The compound’s structure consists of two 2-methyl-3-furyl groups linked through a tetrasulfide bridge, giving it both substantial molecular weight and distinct organosulfur character. It is recognized in flavor chemistry by the FEMA (Flavor and Extract Manufacturers Association) designation 3260 and JECFA number 1068, indicating its functional classification as a flavoring agent. JECFA evaluations describe its use in food flavors without numeric acceptable daily intake limits because of no safety concern at typical use levels according to the expert committee’s assessments. The compound may also be referred to by several synonyms in technical literature and chemical supply catalogs, reflecting its varied naming conventions across different databases and supplier inventories.

How It Is Made

The industrial production of BIS(2-METHYL-3-FURYL) TETRASULFIDE typically involves synthetic organic chemistry techniques that introduce sulfur linkages between two furan-derived moieties. While detailed proprietary manufacturing processes are not publicly disclosed, general approaches to synthesizing organosulfur flavoring agents often start from precursor chemicals such as 2-methyl-3-furaldehyde or related furanyl compounds. These precursors can be chemically manipulated to form thioether and polysulfide linkages under controlled conditions involving sulfur donors and catalysts. The resulting tetrasulfide bridges link the two furanyl groups, forming the final flavor compound. Purification techniques such as distillation and chromatographic separation are generally part of the process to achieve the high purity required for flavor applications. Technical specifications ensure that the final product meets quality criteria for use in flavor formulations, including limits on residual solvents and unreacted precursors.

Why It Is Used In Food

BIS(2-METHYL-3-FURYL) TETRASULFIDE is used in food because of its ability to contribute distinct sulfurous and savory characteristics that are desirable in certain savory flavor profiles. Sulfur-containing compounds are known for their potent aroma and taste contributions at very low concentrations, and this additive is particularly valued for simulating cooked meat, roasted, or savory notes. Manufacturers incorporate it into flavor blends where enhancement of umami-like or browned food sensory attributes is needed. Its use can improve the richness of flavor in formulations where natural flavors alone may not provide sufficient complexity. It complements other flavor compounds by balancing sweetness or acidity and reinforcing the overall sensory impression of depth and robustness in processed foods.

Adi Example Calculation

Because an explicit numerical acceptable daily intake (ADI) value has not been established by major regulatory expert committees for BIS(2-METHYL-3-FURYL) TETRASULFIDE, illustrative calculations that use hypothetical body weights or exposure estimates are not provided here. In regulatory contexts, such assessments are based on exposures derived from actual use levels in flavorings and the overall dietary intake of such substances. Where an ADI is not specified, the phrase ‘‘no safety concern at current levels of intake’’ serves to communicate that exposures from typical culinary applications are judged to be acceptably low relative to the underlying toxicological data.

Safety And Health Research

Safety evaluations for BIS(2-METHYL-3-FURYL) TETRASULFIDE focus on hazard identification and exposure assessment in the context of its use as a flavoring agent. Toxicological studies submitted to expert panels, such as JECFA, examine endpoints including acute toxicity, repeated-dose studies, and other relevant toxicological data to determine potential risks. Based on these data and the levels at which the compound is typically used in flavor formulations, expert committees have concluded that there is no safety concern at current levels of intake, indicating a wide margin between estimated dietary exposures and levels associated with adverse effects. It should be noted that toxicological datasets for many flavoring agents historically include evaluations of general toxicity and metabolism rather than extensive chronic studies due to the low expected exposure. Consequently, regulatory evaluations frame their conclusions in terms of safety at typical use levels.

Regulatory Status Worldwide

At the international level, BIS(2-METHYL-3-FURYL) TETRASULFIDE has been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which is responsible for assessing the safety of food additives and flavoring agents used in human food. JECFA’s evaluation lists this compound under number 1068, and the expert committee concluded there is no safety concern at current levels of intake when used as a flavoring agent. This evaluation indicates that, based on available toxicological data and estimated exposures from typical use in food flavors, the compound does not warrant a numerical acceptable daily intake limit, reflecting the committee’s judgment of safety under normal conditions of use. Regulatory allowances and specific use conditions in various jurisdictions may differ and depend on national or regional food additive regulations, including potential listing in local flavoring inventories or food additive schedules. In the United States, it appears in the FDA’s Substances Added to Food database with reference to flavoring inventories, but it is not currently codified in a specific CFR section as a direct food additive regulation. Globally, use in food flavors is recognized through expert evaluations without established numerical restrictions from major safety bodies.

Taste And Functional Properties

BIS(2-METHYL-3-FURYL) TETRASULFIDE is characterized by a strong sulfurous, meaty, and roasted aroma even at low concentrations. Organosulfur compounds like this one often exhibit potent sensory activity because sulfur atoms interact in unique ways with human olfactory receptors. In practical food formulation, this embodiment of savory characteristics means the ingredient can be used sparingly to achieve noticeable effects in flavor. Functionally, it is compatible with other flavoring agents, blending into complex mixtures to round out taste profiles. Solubility and stability properties typical of sulfur-containing furanyl compounds suggest that it dissolves readily in organic media and can remain stable under typical food processing conditions, though specific solubility and thermal stability data are formulation-dependent and must be confirmed with technical data sheets. Sensory experts often describe this class of compounds as contributing to the perception of depth and fullness in savory and cooked flavor systems.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a regulatory concept used to describe the amount of a substance that can be consumed daily over a lifetime without appreciable health risk. For many flavoring agents, including BIS(2-METHYL-3-FURYL) TETRASULFIDE, JECFA has not assigned a specific numeric ADI because expert evaluations determined that there is no safety concern at current intake levels from its use in food. This type of conclusion reflects that the estimated exposure based on reported use in flavors is well below any levels associated with adverse findings in toxicology studies. Understanding that ‘‘no safety concern at current levels of intake’’ does not denote a recommended intake but rather indicates a regulatory safety assessment that typical exposures are considered acceptably low.

Comparison With Similar Additives

Comparing BIS(2-METHYL-3-FURYL) TETRASULFIDE with other sulfur-containing flavoring agents highlights how structural differences influence sensory impact and use. For instance, simpler sulfur-containing furans and thiols may contribute sharper or more volatile odor notes, while polysulfides like this compound offer deeper, roasted, or savory impressions. Other additives such as heterocyclic sulfur compounds like thiazoles contribute roasted and meaty notes alongside different odor thresholds and stability profiles. When formulating, flavorists balance these substances to achieve desired sensory outcomes, considering factors like odor threshold, stability under processing conditions, and how they interact with other flavor constituents.

Common Food Applications Narrative

BIS(2-METHYL-3-FURYL) TETRASULFIDE finds application in formulated savory food products where flavor complexity and depth are paramount. In processed meats, snack seasonings, and savory sauces, flavorists incorporate this additive to boost roasted or meat-like sensory notes without increasing sodium or relying solely on conventional flavor sources. When blended with complementary compounds, it helps create profiles that mimic slow-cooked, roasted, or umami-rich experiences that consumers associate with high-quality savory foods. Its inclusion supports the development of flavors in ready-to-eat meals, convenience foods, and seasoning systems that strive to balance richness and intensity.

Safety & Regulations

FDA

  • Notes: No specific CFR regulation section could be identified with direct allowance for this substance as a food additive.

EFSA

  • Notes: No explicit EFSA evaluation numeric ADI found in authoritative sources.

JECFA

  • Notes: JECFA concluded no safety concern at typical intake levels without assigning a numeric ADI.
  • Adi Display: No safety concern at current levels of intake when used as a flavouring agent

Sources

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