(+/-)-3-[(2-methyl-3-furyl)thio]-2-butanone

(+/-)-3-[(2-methyl-3-furyl)thio]-2-butanone, identified by CAS Number 61295-44-1, is a synthetic organic compound classified as a flavoring agent. It is a furanthiol derivative—a type of sulfur-containing molecule commonly found in small quantities in naturally-occurring foods like coffee, meat broths, and roasted foods. This particular compound is produced synthetically for use as a flavor ingredient in the food industry.

The chemical structure contains a furan ring (a five-membered aromatic ring with oxygen) attached to a thiol group (sulfur-containing functional group) and a butanone backbone. This structural combination is responsible for its characteristic savory, meaty, and roasted flavor profile.

This flavoring agent is used primarily in processed foods where savory and roasted flavor notes are desired. Common applications include:

- Meat and poultry flavor systems

- Soups and broths

- Sauces and gravies

- Snack foods and seasonings

- Savory processed meat products

- Instant food products

The compound is used in very small quantities—typically in the parts per million (ppm) range—as typical of most synthetic flavoring agents. Manufacturers use it in combination with other flavor compounds to create complex taste profiles.

As of current FDA records, there have been zero reported adverse events associated with this additive and zero food recalls linked to its use. The absence of documented safety concerns in the FDA's adverse event reporting system suggests it has not been associated with consumer complaints or health incidents in the American food supply.

The compound has not undergone formal FDA GRAS (Generally Recognized as Safe) determination, which means it was not evaluated through the standard GRAS notification process. However, this absence of GRAS status does not indicate the substance is unsafe; rather, it suggests the ingredient may be used under other regulatory pathways or may have limited prevalence in the U.S. food supply.

Like other synthetic flavor compounds, the safety evaluation of this substance would typically consider its low usage levels, chemical stability during food processing, and any available toxicological data from the manufacturer or regulatory literature.

In the United States, this compound appears to be permitted for use as a flavoring agent, though it lacks formal GRAS designation. The FDA maintains the Flavor and Extract Manufacturers' Association (FEMA) GRAS list, which includes many approved flavoring agents. The regulatory status may vary by country.

European food safety authorities maintain separate evaluations of flavoring substances. Interested parties should consult with regional regulatory bodies for specific jurisdiction requirements.

As with all food additives, this substance must be manufactured according to current Good Manufacturing Practices (cGMP) and used at levels that achieve the intended technical effect without exceeding reasonable safety margins.

Limited published scientific literature exists specifically evaluating this particular compound's safety profile. Most flavoring agents in this chemical class are evaluated based on:

- Their structural similarity to known safe compounds

- Metabolism and toxicology of related substances

- Absence of adverse event reports over decades of use

- Manufacturing purity and specifications

The FEMA Expert Panel has established precedent for evaluating similar furanthiol and thiazole-based flavoring compounds. Safety evaluations typically rely on structural analog data, existing toxicology databases, and the principle that these compounds are used at minimal levels (often below 1 ppm in finished foods).

Consumers seeking detailed technical information about this ingredient should consult scientific databases or request specifications directly from food manufacturers using this flavoring agent.