|
| | 2-Pentylfuran Basic information |
| | 2-Pentylfuran Chemical Properties |
| Boiling point | 64-66 °C/23 mmHg (lit.) | | density | 0.883 g/mL at 20 °C (lit.)
0.886 g/mL at 25 °C (lit.) | | FEMA | 3317 | 2-PENTYLFURAN | | refractive index | n20/D 1.448(lit.) | | Fp | 114 °F | | solubility | Chloroform (Slightly), Methanol (Slightly) | | form | clear liquid | | Specific Gravity | 1.01 | | color | Colorless to Light yellow to Light orange | | Odor | at 10.00 % in dipropylene glycol. fruity green earthy beany vegetable metallic | | Odor Type | fruity | | JECFA Number | 1491 | | BRN | 107854 | | Stability: | Volatile | | LogP | 3.97 | | CAS DataBase Reference | 3777-69-3(CAS DataBase Reference) | | NIST Chemistry Reference | Furan, 2-pentyl-(3777-69-3) | | EPA Substance Registry System | Furan, 2-pentyl- (3777-69-3) |
| Hazard Codes | Xn | | Risk Statements | 10-22-41 | | Safety Statements | 16-26-39-36/37-23 | | RIDADR | UN 1993 3/PG 3 | | WGK Germany | 3 | | RTECS | LU5187000 | | Hazard Note | Harmful | | TSCA | Yes | | HazardClass | 3 | | PackingGroup | III | | HS Code | 29321900 | | Toxicity | LD50 orl-mus: 1200 mg/kg DCTODJ 3,249,80 |
| | 2-Pentylfuran Usage And Synthesis |
| Chemical Properties | Colorless to light yellow liqui | | Chemical Properties | 2-Pentylfuran has a fruity odor. This compound is also reported as having green bean, metallic, vegetable odor. | | Occurrence | Reported found in over 100 food and beverages including coffee, roasted filberts, many berries, currants,
guava, grapes, melon, asparagus, cabbage, kohlrabi, celery, cucumber, potato, tomato, Scotch spearmint oil, parsley, breads, yogurt,
butter, boiled egg, fish, fish oil, cooked meats, cocoa, coffee, tea, roasted peanuts, pecan, popcorn, potato chips, oats, soybean,
avocado, prunes, mushroom, sesame seed oil, mango, cauliflower, broccoli, walnut, fig, coriander seed, rice, sweet potato, calamus,
licorice, buckwheat, sweet corn, malt, wort, cassava, endive, clary sage, shrimp, nectarines, okra, crab, clam, anise hyssop, maté,
Roman chamomile oil, angelica root oil and mastic gum oil. | | Uses | 2-Pentylfuran-d11 is the labeled analogue of 2-Pentylfuran (P284953), a volatile compound that is detected in meat smoke aerosol, rice aroma and tomato paste volatiles. | | Definition | ChEBI: 2-pentylfuran is a member of the class of furans that is furan in which the hydrogen at position 2 is replaced by a pentyl group. It is found in many heat-processed foods and drinks. It has a role as an Aspergillus metabolite, a human urinary metabolite, a volatile oil component, an insect repellent, a flavouring agent, a plant growth stimulator and a bacterial metabolite. | | Preparation | From 2-furyl-1-pentene by catalytic reduction with Raney-Ni. | | Aroma threshold values | Detection: 6 ppb | | Taste threshold values | Taste characteristics at 15 ppm: green, waxy with a cooked caramellic nuance. | | General Description | 2-Pentylfuran is produced by Aspergillus fumigatus in vitro, when cultured on blood agar, nutrient agar and other medically important fungi including?Aspergillus flavus, Aspergillus niger, Scedosporum apiospermum?and?Fusarium?species. | | Safety Profile | Moderately toxic by ingestion.When heated to decomposition it emits acrid smoke andirritating vapors. |
| | 2-Pentylfuran Preparation Products And Raw materials |
|
