Furfuryl Mercaptan is a sulfur-containing heterocyclic compound that is the most important single impact compound in the aroma of freshly roasted coffee. It is formed during the Maillard reaction during coffee roasting.
Despite its extremely pungent, unpleasant odour at high concentrations, at trace levels (ppb) it provides the characteristic rich, roasted coffee aroma. Used in coffee, chocolate, roasted and caramel flavour formulations.