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Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to pale yellow green clear liquid (est) |
| Assay: | 97.00 to 100.00 %
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| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.90800 to 0.91700 @ 25.00 °C.
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| Pounds per Gallon - (est).: | 7.555 to 7.630
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| Refractive Index: | 1.43100 to 1.43700 @ 20.00 °C.
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| Melting Point: | -87.50 °C. @ 760.00 mm Hg
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| Boiling Point: | 63.00 to 66.00 °C. @ 760.00 mm Hg
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| Vapor Pressure: | 176.098007 mmHg @ 25.00 °C. (est) |
| Vapor Density: | 2.8 ( Air = 1 ) |
| Flash Point: | -8.00 °F. TCC ( -22.22 °C. )
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| logP (o/w): | 1.850 |
| Soluble in: |
| | alcohol | | | water, 3000 mg/L @ 20 °C (exp) |
Organoleptic Properties:
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| Odor Type: chocolate |
| |
| Odor Strength: | medium , recommend smelling in a 1.00 % solution or less |
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| Substantivity: | < 1 hour(s) at 100.00 % |
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| | ethereal acetone chocolate |
Odor Description: at 1.00 % in propylene glycol. | ethereal acetone chocolate Luebke, William tgsc, (2007) |
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| Flavor Type: cocoa |
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| | ethereal green cocoa nutty almond coffee |
Taste Description:
| ethereal green cocoa nutty almond coffee Luebke, William tgsc, (2007) |
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| Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | T - Toxic. |
R 11 - Highly flammable. R 23 - Toxic by inhalation. S 07/09 - Keep container tightly closed and in well-ventilated place. S 16 - Keep away from sources of ignition - No Smoking. S 33 - Take precautionary measures against static discharge. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection. S 45 - In case of accident or if you feel unwell seek medical advice immediately.
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
inhalation-rat LC50 500 ppm/4H LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES American Industrial Hygiene Association Journal. Vol. 50, Pg. A359, 1989.
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Safety in Use Information:
| Category: | flavoring agents |
| Recommendation for 2-methyl furan usage levels up to: | | | not for fragrance use.
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| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.21 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.30 (μg/capita/day) |
| Structure Class: | II |
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
| publication number: 22 |
| Click here to view publication 22 |
| | average usual ppm | average maximum ppm |
| baked goods: | 10.00000 | 50.00000 |
| beverages(nonalcoholic): | - | - |
| beverages(alcoholic): | - | - |
| breakfast cereal: | 5.00000 | 25.00000 |
| cheese: | 7.00000 | 35.00000 |
| chewing gum: | - | - |
| condiments / relishes: | 5.00000 | 25.00000 |
| confectionery froastings: | 10.00000 | 50.00000 |
| egg products: | - | - |
| fats / oils: | 5.00000 | 25.00000 |
| fish products: | 2.00000 | 10.00000 |
| frozen dairy: | 7.00000 | 35.00000 |
| fruit ices: | 10.00000 | 50.00000 |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | 5.00000 | 25.00000 |
| hard candy: | - | - |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | 7.00000 | 35.00000 |
| meat products: | 20.00000 | 100.00000 |
| milk products: | 7.00000 | 35.00000 |
| nut products: | - | - |
| other grains: | 5.00000 | 25.00000 |
| poultry: | - | - |
| processed fruits: | 7.00000 | 35.00000 |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | 5.00000 | 25.00000 |
| snack foods: | 10.00000 | 50.00000 |
| soft candy: | - | - |
| soups: | 5.00000 | 25.00000 |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
Safety References:
| European Food Safety Athority(EFSA): | Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): |
Scientific Opinion on Flavouring Group Evaluation 13Rev1: Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 View page or View pdf |
Consideration of sulfur-substituted furan derivatives used as flavouring agents evaluated by JECFA (59th meeting) structurally related to a subgroup of substances within the group of “Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14” evaluated by EFSA in FGE.13Rev1 (2009) View page or View pdf |
Flavouring Group Evaluation 67 (FGE.67): Consideration of 40 furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers evaluated by JECFA at the 65th meeting (JECFA, 2006b) and re-evaluated at the 69th meeting (JECFA, 2009c) View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 13, Revision 2 (FGE.13Rev2): Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 67, Revision 1 (FGE.67Rev.1): Consideration of 40 furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers evaluated by JECFA at the 65th meeting (JECFA, 2006b) and re-evaluated at the 69th meeting (JECFA, 2009c) View page or View pdf |
Statement on List of Representative Substances for Testing.
The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000). View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 67 Revision 2 (FGE.67Rev2): Consideration of 28 furan-substituted compounds evaluated by JECFA at the 55th, 65th and 69th meetings (JECFA, 2001, 2006a, 2009b) View page or View pdf |
Risks for public health related to the presence of furan and methylfurans in food View page or View pdf |
Identifying and collecting relevant literature related to the oral toxicity of furan and its methyl analogues, 2-methylfuran and 3-methylfuran View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 13 Revision 3 (FGE.13Rev3): furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 67, Revision 3 (FGE.67Rev3): consideration of 23 furan-substituted compounds evaluated by JECFA at the 55th, 65th, 69th and 86th meetings View page or View pdf |
| EPI System: | View |
| Chemical Carcinogenesis Research Information System: | Search |
| AIDS Citations: | Search |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| EPA Substance Registry Services (TSCA): | 534-22-5 |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 10797 |
| National Institute of Allergy and Infectious Diseases: | Data |
| WISER: | UN 2301 |
| WGK Germany: | 1 |
| | 2-methylfuran |
| Chemidplus: | 0000534225 |
| EPA/NOAA CAMEO: | hazardous materials |
| RTECS: | LU2625000 for cas# 534-22-5 |
References:
Other Information:
Potential Blenders and core components note
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| For Odor |
| balsamic |
| balsamic |
| | amyl phenyl acetate | FL/FR |
| (E)- | benzyl tiglate | FL/FR |
| | prenyl benzoate | FL/FR |
| buttery |
| 3,4- | hexane dione | FL/FR |
| chocolate |
| iso | amyl phenyl acetate | FL/FR |
| iso | butyl phenyl acetate | FL/FR |
| | chocolate pyrazine A | FL/FR |
| | cocoa oleoresin | FL/FR |
| 2,5- | dimethyl pyrazine | FL/FR |
| 2,4,5- | trimethyl thiazole | FL/FR |
| ethereal |
| | methyl acetate | FL/FR |
| | methyl ethyl ketone | FL/FR |
| | propyl formate | FL/FR |
| floral |
| alpha- | amyl cinnamyl acetate | FL/FR |
| | amyl salicylate | FL/FR |
| | phenyl acetaldehyde diisobutyl acetal | FL/FR |
| fruity |
| | benzyl methyl ether | FL/FR |
| | ethyl 2-ethyl acetoacetate | FL/FR |
| | furfuryl acetate | FL/FR |
| | hexyl formate | FL/FR |
| | tetrahydrofurfuryl acetate | FL/FR |
| green |
| | tiglaldehyde | FL/FR |
| honey |
| | butyl phenyl acetate | FL/FR |
| | phenyl acetic acid | FL/FR |
| musty |
| | cocoa butenal | FL/FR |
| nutty |
| 2- | acetyl-3-ethyl pyrazine | FL/FR |
| 2- | acetyl-5-methyl furan | FL/FR |
| 3,5- | cocoa pyrazine | FL/FR |
| 4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
| 2- | methyl pyrazine | FL/FR |
| | nutty cyclohexenone | FL/FR |
| 2,3,5,6- | tetramethyl pyrazine | FL/FR |
| popcorn |
| 2- | acetyl pyrazine | FL/FR |
| vanilla |
| | ethyl vanillin isobutyrate | FL/FR |
| | vanillin | FL/FR |
| | vanillyl isobutyrate | FL/FR |
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| For Flavor |
| |
| No flavor group found for these |
| | amyl phenyl acetate | FL/FR |
| | chocolate pyrazine A | FL/FR |
| | cyclotene butyrate | FL |
| | prenyl benzoate | FL/FR |
| aromatic |
| | amyl salicylate | FL/FR |
| balsamic |
| (E)- | benzyl tiglate | FL/FR |
| bitter |
| | methyl ethoxypyrazine | FL |
| | paullinia cupana seed extract | FL |
| brown |
| | tetrahydrofurfuryl acetate | FL/FR |
| buttery |
| 3,4- | hexane dione | FL/FR |
| chemical |
| | methyl ethyl ketone | FL/FR |
| chocolate |
| | chocolate almond fudge flavor | FL |
| | cocoa oleoresin | FL/FR |
| | mocha almond fudge flavor | FL |
| cocoa |
| iso | butyl phenyl acetate | FL/FR |
| | butyraldehyde | FL |
| earthy |
| alpha- | amyl cinnamyl acetate | FL/FR |
| estery |
| | furfuryl acetate | FL/FR |
| ethereal |
| | methyl acetate | FL/FR |
| floral |
| 2- | acetyl-5-methyl thiophene | FL |
| iso | amyl phenyl acetate | FL/FR |
| | phenyl acetic acid | FL/FR |
| fruity |
| | benzyl methyl ether | FL/FR |
| | ethyl 2-ethyl acetoacetate | FL/FR |
| | propyl formate | FL/FR |
| | tiglaldehyde | FL/FR |
| green |
| | cocoa butenal | FL/FR |
| 2,5- | dimethyl-4-ethyl oxazole | FL |
| | hexyl formate | FL/FR |
| | phenyl acetaldehyde diisobutyl acetal | FL/FR |
| honey |
| | butyl phenyl acetate | FL/FR |
| musty |
| 2,5- | dimethyl pyrazine | FL/FR |
| nutty |
| 2- | acetyl-3-ethyl pyrazine | FL/FR |
| 2- | acetyl-5-methyl furan | FL/FR |
| 3,5- | cocoa pyrazine | FL/FR |
| 4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
| 2- | methyl pyrazine | FL/FR |
| | nutty cyclohexenone | FL/FR |
| | peanut oxazole | FL |
| 2,3,5,6- | tetramethyl pyrazine | FL/FR |
| 2,4,5- | trimethyl thiazole | FL/FR |
| roasted |
| 2- | acetyl pyrazine | FL/FR |
| vanilla |
| | ethyl vanillin isobutyrate | FL/FR |
| | vanillin | FL/FR |
| | vanillyl isobutyrate | FL/FR |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | furan, 2-methyl- | | alpha- | methyl furan | | 2- | methyl furan natural | | 2- | methylfuran | | | silvan | | | sylvan |
Articles:
| Info: | substances containing furan substitution |
| US Patents: | 3,981,920 - Method for preparing cyclopentenone derivatives |
| PubMed: | Selectivity Control in the Tandem Aromatization of Bio-Based Furanics Catalyzed by Solid Acids and Palladium. |
| PubMed: | Environmental Variables Associated with Hantavirus Reservoirs and Other Small Rodent Species in Two National Parks in the Paraná Delta, Argentina: Implications for Disease Prevention. |
| PubMed: | Odisolane, a Novel Oxolane Derivative, and Antiangiogenic Constituents from the Fruits of Mulberry (Morus alba L.). |
| PubMed: | Relative importance and interactions of furan precursors in sterilised, vegetable-based food systems. |
| PubMed: | An efficient method for the simultaneous determination of furan, 2-methylfuran and 2-pentylfuran in fruit juices by headspace solid phase microextraction and gas chromatography-flame ionisation detector. |
| PubMed: | Spatially resolved sampling reveals dynamic microbial communities in rising hydrothermal plumes across a back-arc basin. |
| PubMed: | Furanic compounds and furfural in different coffee products by headspace liquid-phase micro-extraction followed by gas chromatography-mass spectrometry: survey and effect of brewing procedures. |
| PubMed: | Mushrooms and Health Summit proceedings. |
| PubMed: | Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry. |
| PubMed: | Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee. |
| PubMed: | Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α,β-unsaturated aldehydes. |
| PubMed: | Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products. |
| PubMed: | Quantitative analysis of volatiles from solid matrices of vegetable origin by high concentration capacity headspace techniques: determination of furan in roasted coffee. |
| PubMed: | Development of an analytical method and survey of foods for furan, 2-methylfuran and 3-methylfuran with estimated exposure. |
| PubMed: | Chemical and biochemical study of industrially produced San SimĂłn da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres. |
| PubMed: | Formation of furan and methylfuran by maillard-type reactions in model systems and food. |
| PubMed: | Detection of fungal development in closed spaces through the determination of specific chemical targets. |
| PubMed: | Formation of furan and methylfuran from ascorbic acid in model systems and food. |
| PubMed: | Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots. |
| PubMed: | Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols. |
| PubMed: | [Listeriosis must be identified and notified--also the mild cases. Probably a more common disease than the statistics show, ready-to-eat foods are risk sources]. |
| PubMed: | Possible interaction between warfarin and cranberry juice. |
| PubMed: | Volatile composition of coffee berries at different stages of ripeness and their possible attraction to the coffee berry borer Hypothenemus hampei (Coleoptera: Curculionidae). |
| PubMed: | Antioxidative activities of heterocyclic compounds formed in brewed coffee. |
| PubMed: | Differentiation of the aromas of Merlot and Cabernet Sauvignon wines using sensory and instrumental analysis. |
| PubMed: | Effect of crop development on biogenic emissions from plant populations grown in closed plant growth chambers. |
| PubMed: | Clastogenicity of furans found in food. |
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