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| | 5-Methyl furfural Basic information |
| | 5-Methyl furfural Chemical Properties |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26 | | WGK Germany | 2 | | RTECS | LT7032500 | | TSCA | Yes | | HS Code | 29329995 |
| | 5-Methyl furfural Usage And Synthesis |
| Chemical Properties | 5-Methylfurfural has a sweet, spicy, warm odor with a sweet caramel-like flavor. May be prepared from sucrose with HCL, followed by treating with stannous chloride; from various methylpentoses by distillation with acid. | | Physical properties | colorless to light yellow liquid. soluble in benzene, toluene, carbon tetrachloride and other solvents, insoluble in water. | | Occurrence | Reported found in sour cherry, apple, orange juice, cranberry, blueberry, guava, grapes, raisin, peach, blackberry, strawberry jam, asparagus, carrot, onion, potato, bell pepper, tomato, cinnamon, bark, clove bud, bread, parmesan cheese,
yogurt, butter, egg, fatty fish, beef, pork liver, beer, cognac, coffee, tea, barley, filberts, popcorn, peanuts, oats, soybean, roasted
coconut, cloudberry, passion fruit, pecan, mushroom, starfruit, trassi, sesame seed, mango, tamarind, rice bran, quince, sweet potato,
sukiyaki, calamus, licorice, malt, wort, elderberry, mangosteen, kiwifruit, buchu oil, Bourbon vanilla, wild rice, chicory root, shrimp,
oyster, clam, okra, pistachio nut and maté | | Uses | 5-methylfurfural is an intermediate for the synthesis of s-bioallethrin and prallethrin.It used for blending coffee, chocolate, nuts, caramel, spices and on food fragrance. Used in the synthesis of pharmaceutical intermediates. | | Uses | 5-Methyl-2-furaldehyde is used as a perfuming agent. It is used a smoke with essence. | | Definition | ChEBI: 5-methyl-2-furaldehyde is a member of furans and an aldehyde. It has a role as a Maillard reaction product, a human metabolite, an EC 2.2.1.6 (acetolactate synthase) inhibitor and a flavouring agent. | | Preparation | From sucrose with HCl, followed by treating with stannous chloride; 5-Methyl furfural is produced by distillation of various methylpentoses with acid together. | | Aroma threshold values | Detection: 6 ppm | | Taste threshold values | Taste characteristics at 50 ppm: sweet, brown, caramellic, grain, maple-like. | | Synthesis Reference(s) | Tetrahedron, 41, p. 3803, 1985 DOI: 10.1016/S0040-4020(01)91401-2
Tetrahedron Letters, 24, p. 5441, 1983 DOI: 10.1016/S0040-4039(00)94107-8 | | General Description | 5-Methylfurfural is formed during the photoexposition of ranitidine hydrochloride. It is employed as potential age marker for Madeira wine. It is a volatile compound present in Lavandula stoechas, Lavandula angustifolia and Lavandula angustifolia x latifolia unifloral honeys.
| | Metabolic pathway | The biotransformation of 5-methyl-2-furaldehyde is the
conversion to 5-methylfuroylgycine and 5-methyl-2-
furylmethylketone by rats. |
| | 5-Methyl furfural Preparation Products And Raw materials |
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