Zhu, Jiancai published the artcileAnalysis of volatile components of roasted beef flavor 7015, Formula: C5H10OS, the publication is Xiangliao Xiangjing Huazhuangpin (2012), 14-16, database is CAplus.
The applicability of headspace solid-phase microextraction (HS/SPME) combined with gas chromatog. and mass spectrometry (GC/MS) for determination of volatile components in roasted beef flavor was investigated in this paper. The results showed that 24 volatile components were identified, including carboxylic acids, aldehydes, phenolic compounds, heterocyclic compounds (pyrazine ring, thiazole ring) and alcs.
Xiangliao Xiangjing Huazhuangpin published new progress about 57124-87-5. 57124-87-5 belongs to tetrahydrofurans, auxiliary class Tetrahydrofuran,Thiol, name is 2-Methyl-3-tetrahydrofuranthiol, and the molecular formula is C4H6O3, Formula: C5H10OS.
Referemce:
https://en.wikipedia.org/wiki/Tetrahydrofuran,
Tetrahydrofuran | (CH2)3CH2O – PubChem