Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless crystals (est) |
Assay: | 97.00 to 100.00 %
|
Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.10200 to 1.10700 @ 25.00 °C.
|
Pounds per Gallon - (est).: | 9.170 to 9.211
|
Refractive Index: | 1.50500 to 1.51000 @ 20.00 °C.
|
Melting Point: | 29.00 to 33.00 °C. @ 760.00 mm Hg
|
Boiling Point: | 67.00 °C. @ 10.00 mm Hg
|
Boiling Point: | 173.00 to 175.00 °C. @ 760.00 mm Hg
|
Vapor Pressure: | 0.772000 mmHg @ 25.00 °C. (est) |
Vapor Density: | 3.7 ( Air = 1 ) |
Flash Point: | 160.00 °F. TCC ( 71.11 °C. )
|
logP (o/w): | 0.520 |
Soluble in: |
| alcohol | | dipropylene glycol | | water, 3.91e+004 mg/L @ 25 °C (est) | | water, 3.91E+04 mg/L @ C (exp) |
Insoluble in: |
| water |
Organoleptic Properties:
|
Odor Type: balsamic |
|
Odor Strength: | high , recommend smelling in a 1.00 % solution or less |
|
Substantivity: | > 408 hour(s) at 100.00 % |
|
| sweet balsamic almond cocoa caramellic coffee |
Odor Description: at 1.00 % in dipropylene glycol. | sweet balsam almond cocoa caramel coffee Luebke, William tgsc, (1993) |
|
| sweet almond nutty brown toasted milky lactonic |
Odor Description:
| Sweet, almondy, nutty, brown and toasted with a milky, lactonic undernote Mosciano, Gerard P&F 23, No. 1, 33, (1998) |
|
|
Flavor Type: nutty |
|
| sweet nutty roasted sweet baked |
Taste Description: at 100.00 ppm. | Sweet, nutty and roasted with a sweet, baked-goods body Mosciano, Gerard P&F 23, No. 1, 33, (1998) |
|
Odor and/or flavor descriptions from others (if found). |
|
Frutarom |
2-FURYL METHYL KETONE (MLT) |
Odor Description: | Balsamic, Caramel, Sweet Suggested Uses: Bakery, Chocolate, Cocoa, Coffee, Nut, Tomato |
Taste Description: | sweet musty caramel brown bread crust |
|
R C Treatt & Co Ltd |
2-Acetylfuran Halal, Kosher |
Odor Description: | Sweet, balsamic, cereal, slight nut notes Odour threshold in water: 10,000 ppb.
Odour threshold in beer: 80,000 ppb. |
Taste Description: | balsamic Flavour threshold in water: 80,000 ppb. Used in Chocolate, Coffee, Roast Nut, Bread, Rum, Whiskey, Tamarind, Tea and Tobacco flavours, as a trace background note. 2-Acetylfuran is the most abundant flavour compound in Tamarind, where its aroma, in conjunction with alpha-terpineol, citral and some trace pyrazines, contributes to the flavour. See also FEMA# 3391 for related comments. |
|
Alfrebro |
2-ACETYL FURAN NATURAL |
Odor Description: | Sweet, Cocoa, Slightly Coffee |
|
Indukern F&F |
2-ACETYL FURAN |
Odor Description: | SWEET, NUTTY, TOASTED, COFFEE |
|
|
Cosmetic Information:
Suppliers:
Advanced Biotech |
2 ACETYL FURAN
96% min. Odor: Balsamic |
Alfrebro |
2-ACETYL FURAN NATURAL
Odor: Sweet, Cocoa, Slightly Coffee |
Ambles Nature et Chimie |
2 ACETYL FURAN NAT
|
Anhui Haibei |
2-Acetyl Furan
Odor: Sweet balsam cocoa caramel coffee |
Anhui Suzhou Jinli Aromatic Chemicals |
2-Acetylfuran
Odor: balsam, sweet, caramel, nut, tobacco |
Augustus Oils |
2-Acetylfuran
|
Services |
Aurochemicals |
2-ACETYL FURAN, Natural
|
Beijing Lys Chemicals |
2-Acetylfuran
|
BOC Sciences |
For experimental / research use only. |
2-Acetyl Furan
|
Carbosynth |
For experimental / research use only. |
2-Acetylfuran
|
Charkit Chemical |
FURYL METHYL KETONE, 2- FEMA 3163
|
Diffusions Aromatiques |
ACETYL 2 FURANNE
|
Endeavour Specialty Chemicals |
1-(2-Furyl)ethan-1-one 99% F&F
|
Speciality Chemical Product Groups |
Ernesto Ventós |
2-ACETYLFURAN
Odor: SWEET,BALSAM,COCOA,CARAMEL,COFFEE |
FCI SAS |
2-ACETYL FURAN
Odor: Fat, sweet, glycocoll, nut, fumatory |
Global Essence |
2-Acetyl Furan Natural
|
H. Interdonati, Inc. |
2-Acetylfuran Kosher
|
Featured Products |
Indukern F&F |
2-ACETYL FURAN
Odor: SWEET, NUTTY, TOASTED, COFFEE |
Jiangyin Healthway |
2-Acetyl Furan Natural99%
|
New functional food ingredients |
Jiangyin Healthway |
2-Acetyl Furan
|
Jinan Enlighten Chemical Technology(Wutong Aroma ) |
2-Acetylfuran, Kosherk
|
Kingchem Laboratories |
2 ACETYL FURAN
Odor: Fat, sweet, nut |
Kun Shan P&A |
2-Acetyl Furan
|
Lluch Essence |
2-ACETYL FURANE
Odor: FURFURAL, RANCID |
M&U International |
2-ACETYL FURAN, Kosher
|
M&U International |
NAT.2-ACETYLFURAN, Kosher
|
Moellhausen |
2-ACETYL FURAN
|
OQEMA |
2-Acetyl Furan
|
Pearlchem Corporation |
2-Acetyl Furan
|
Pearlchem Corporation |
Natural 2-Furyl Methyl Ketone
|
Penta International |
2-ACETYL FURAN 1% IN PROPYLENE GLYCOL
|
Penta International |
2-ACETYL FURAN NATURAL 1% IN PROPYLENE GLYCOL
|
Penta International |
2-ACETYL FURAN NATURAL
|
Penta International |
2-ACETYLFURAN
|
R C Treatt & Co Ltd |
2-Acetylfuran
Halal, Kosher Odor: Sweet, balsamic, cereal, slight nut notes Use: Odour threshold in water: 10,000 ppb.
Odour threshold in beer: 80,000 ppb. Flavor: balsamic Flavour threshold in water: 80,000 ppb. Used in Chocolate, Coffee, Roast Nut, Bread, Rum, Whiskey, Tamarind, Tea and Tobacco flavours, as a trace background note. 2-Acetylfuran is the most abundant flavour compound in Tamarind, where its aroma, in conjunction with alpha-terpineol, citral and some trace pyrazines, contributes to the flavour. See also FEMA# 3391 for related comments. |
Reincke & Fichtner |
2-Furyl Methyl Ketone
|
Robinson Brothers |
1-(2-Furyl)ethan-1-one F&F
|
https://www.robinsonbrothers.uk/chemistry-competences |
Sigma-Aldrich |
2-Furyl methyl ketone, ≥99%, FG
Odor: almond; beef; caramel; musty; coffee; potato; tobacco |
Certified Food Grade Products |
Sigma-Aldrich |
2-Furyl methyl ketone, natural (US), ≥97%, FG
|
Sunaux International |
2-Acetyl Furan
|
Sunaux International |
nat.2-Acetylfuran
|
Synerzine |
2-Acetylfuran
|
Taytonn |
2-Furyl Methyl Ketone
Odor: Balsamic, Caramellic/ Caramel, Sweet |
TCI AMERICA |
For experimental / research use only. |
2-Acetylfuran >98.0%(GC)
|
Tengzhou Jitian Aroma Chemiclal |
2-Acetyl Furan
|
Tengzhou Xiang Yuan Aroma Chemicals |
2-Acetyl Furan
|
United International |
2-Acetyl Furan
|
Vigon International |
ACETYL-2 FURAN NATURAL
|
WholeChem |
2-Acetylfuran
|
Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | T - Toxic. |
R 20/21 - Harmful by inhalation and in contact with skin. R 24/25 - Toxic in contact with skin and if swallowed. R 41 - Risk of serious damage to eyes. S 02 - Keep out of the reach of children. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 28 - After contact with skin, wash immediately with plenty of water. 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.
|
|
Hazards identification |
|
Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
|
Pictogram | |
|
Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
Not determined
|
Dermal Toxicity: |
Not determined
|
Inhalation Toxicity: |
inhalation-rat LC50 1130 gm/M3/4hour National Technical Information Service. Vol. OTS0559116
inhalation-rat LC50 1130 mg/m3/4H BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
LUNGS, THORAX, OR RESPIRATION: DYSPNEA National Technical Information Service. Vol. OTS0559116
|
Safety in Use Information:
Category: | flavor and fragrance agents |
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
Recommendation for 2-acetyl furan usage levels up to: | | 0.1000 % in the fragrance concentrate.
|
|
Maximised Survey-derived Daily Intakes (MSDI-EU): | 46.00 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 13.00 (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: 4 |
Click here to view publication 4 |
| average usual ppm | average maximum ppm |
baked goods: | - | 20.00000 |
beverages(nonalcoholic): | - | - |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | 20.00000 |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | - |
fruit ices: | - | - |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | 20.00000 |
hard candy: | - | - |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | 20.00000 |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | 20.00000 |
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 |
EPI System: | View |
Chemical Carcinogenesis Research Information System: | Search |
Toxicology Citations: | Search |
EPA Substance Registry Services (TSCA): | 1192-62-7 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 14505 |
National Institute of Allergy and Infectious Diseases: | Data |
WISER: | UN 2811 |
WGK Germany: | 3 |
| 1-(furan-2-yl)ethanone |
Chemidplus: | 0001192627 |
RTECS: | OB3870000 for cas# 1192-62-7 |
References:
Other Information:
Potential Blenders and core components note
|
For Odor |
amber |
amber |
| cistus ladaniferus resinoid | FL/FR |
anise |
| anise seed oil | FL/FR |
anisic |
ortho- | acetanisole | FL/FR |
ortho- | anisaldehyde | FL/FR |
para- | anisaldehyde | FL/FR |
balsamic |
iso | amyl benzoate | FL/FR |
| amyris wood oil | FL/FR |
siam | benzoin resinoid | FL/FR |
| benzyl cinnamate | FL/FR |
| benzyl salicylate | FL/FR |
(E)- | benzyl tiglate | FL/FR |
iso | butyl cinnamate | FL/FR |
| butyl cinnamate | FL/FR |
| ethyl cinnamate | FL/FR |
| fir balsam absolute | FR |
| methyl (E)-cinnamate | FL/FR |
| peru balsam oil | FL/FR |
3- | phenyl propyl alcohol | FL/FR |
berry |
| raspberry ketone | FL/FR |
| raspberry ketone acetate | FL/FR |
| raspberry ketone methyl ether | FL/FR |
bready |
| coffee furanone | FL/FR |
buttery |
| acetoin | FL/FR |
| coffee dione | FL/FR |
| cyclotene | FL/FR |
| ethyl maltol | FL/FR |
| fenugreek oleoresin | FL/FR |
| geranyl crotonate | FR |
| maltol | FL/FR |
5- | methyl furfural | FL/FR |
| strawberry furanone | FL/FR |
chocolate |
iso | amyl phenyl acetate | FL/FR |
| chocolate pyrazine A | FL/FR |
2- | methoxy-3-methyl pyrazine | FL/FR |
citrus |
| bergamot oil bergaptene reduced italy | FL/FR |
| grapefruit pentanol | FR |
sweet | orange peel oil c.p. brazil | FL/FR |
coconut |
gamma- | heptalactone | FL/FR |
gamma- | nonalactone (aldehyde C-18 (so-called)) | FL/FR |
gamma- | octalactone | FL/FR |
coffee |
| coffea arabica seed extract | FL/FR |
1- | hydroxy-2-butanone | FL/FR |
earthy |
| nutty pyrazine | FL/FR |
| pinus sylvestris leaf absolute | FL/FR |
fatty |
| coconut absolute | FL/FR |
(R)-gamma- | octalactone | FL/FR |
floral |
| acetophenone | FL/FR |
alpha- | amyl cinnamaldehyde | FL/FR |
iso | amyl salicylate | FL/FR |
| benzyl acetate | FL/FR |
| bois de rose oil brazil | FL/FR |
| coriander seed oil | FL/FR |
| cyclamen aldehyde | FL/FR |
| dimethyl anthranilate | FL/FR |
| dimethyl benzyl carbinol | FL/FR |
| dimethyl benzyl carbinyl acetate | FL/FR |
| dimethyl benzyl carbinyl butyrate | FL/FR |
| ethyl phenyl acetate | FL/FR |
| floral pyranol | FR |
| geraniol | FL/FR |
| geranyl acetate | FL/FR |
| heliotropin | FL/FR |
| heliotropyl acetone | FL/FR |
(Z)-3- | hexen-1-yl salicylate | FL/FR |
alpha- | hexyl cinnamaldehyde | FL/FR |
| ho leaf oil | FR |
| hyacinth ether | FR |
| hydroxycitronellal | FL/FR |
| leerall | FR |
| linalool | FL/FR |
laevo- | linalool | FL/FR |
| linalool oxide | FL/FR |
para- | methyl acetophenone | FL/FR |
| methyl dihydrojasmonate | FL/FR |
| nerol | FL/FR |
| neryl acetate | FL/FR |
| ocean propanal | FL/FR |
| phenethyl acetate | FL/FR |
| phenethyl alcohol | FL/FR |
| phenethyl phenyl acetate | FL/FR |
| phenethyl salicylate | FL/FR |
| rhodinol | FL/FR |
| rhodinyl propionate | FL/FR |
| rose butanoate | FL/FR |
| tetrahydrolinalool | FL/FR |
fruity |
| allyl amyl glycolate | FR |
3- | allyl oxy-1,4-dimethyl bicyclo(3.2.1)octane | FR |
| almond fragrance | FR |
bitter | almond oil | FL/FR |
| almond specialty | FR |
iso | amyl butyrate | FL/FR |
| benzaldehyde | FL/FR |
| benzaldehyde glycrol acetal | FL/FR |
| benzyl propionate | FL/FR |
| bread thiophene | FL/FR |
| cinnamyl isobutyrate | FL/FR |
gamma- | decalactone | FL/FR |
| ethyl methyl-para-tolyl glycidate | FL/FR |
| green acetate | FR |
| prunus amygdalus amara seed extract | FL/FR |
| strawberry glycidate 1 (aldehyde C-16 (so-called)) | FL/FR |
gamma- | undecalactone (aldehyde C-14 (so-called)) | FL/FR |
| phenyl acetaldehyde diethyl acetal | FL/FR |
| phenyl acetaldehyde dimethyl acetal | FL/FR |
| tiglaldehyde | FL/FR |
hay |
| beeswax absolute | FL/FR |
herbal |
| clary sage oil france | FL/FR |
| linalyl acetate | FL/FR |
honey |
| methyl phenyl acetate | FL/FR |
| phenyl pyruvic acid | FL/FR |
nutty |
3- | acetyl pyridine | FL/FR |
2- | acetyl-3,5-dimethyl pyrazine | FL/FR |
3,5- | cocoa pyrazine | FL/FR |
| filbert heptenone | FL/FR |
5- | methyl quinoxaline | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
2,3,5,6- | tetramethyl pyrazine | FL/FR |
popcorn |
2- | acetyl pyrazine | FL/FR |
powdery |
para- | anisyl alcohol | FL/FR |
| dibenzyl ketone | FL/FR |
| trigonella foenum-graecum seed oil CO2 extract | FL/FR |
spicy |
| allspice oil | FL/FR |
| cassia bark oil china | FL/FR |
| clove bud oil | FL/FR |
4- | ethyl guaiacol | FL/FR |
| eugenol | FL/FR |
iso | eugenyl acetate | FL/FR |
alpha- | methyl cinnamaldehyde | FL/FR |
| methyl isoeugenol | FL/FR |
| nutmeg oil | FL/FR |
black | pepper oil | FL/FR |
sweet |
| tonka bean absolute replacer | FR |
terpenic |
| frankincense oil | FL/FR |
alpha- | terpineol | FL/FR |
tonka |
| coumarin | FR |
| dihydrocoumarin replacer | FR |
gamma- | hexalactone | FL/FR |
| tonka bean absolute | FR |
vanilla |
| ethyl vanillin | FL/FR |
| vanilla bean absolute (vanilla planifolia) | FL/FR |
| vanillyl acetate | FL/FR |
waxy |
| ethyl laurate | FL/FR |
| phenethyl octanoate | FL/FR |
woody |
| cedarwood oil western red | FR |
4- | hydroxybenzaldehyde | FL/FR |
| methyl cedryl ketone | FL/FR |
| patchouli ethanone | FR |
| santall | FR |
| tobacarol (IFF) | FR |
| woody acetate | FR |
(Z)- | woody amylene | FR |
|
For Flavor |
|
No flavor group found for these |
| butyl cinnamate | FL/FR |
| chocolate pyrazine A | FL/FR |
| chocolate pyrazine B | FL |
| cistus ladaniferus resinoid | FL/FR |
(E,E)-2,4- | heptadien-1-ol | FL |
2,4- | heptadien-1-ol | FL |
| methyl (E)-cinnamate | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
(R)-gamma- | octalactone | FL/FR |
| phenyl acetaldehyde diethyl acetal | FL/FR |
| pinus sylvestris leaf absolute | FL/FR |
|
| almond extract | FL |
anise |
| anise seed oil | FL/FR |
anisic |
ortho- | anisaldehyde | FL/FR |
balsamic |
siam | benzoin resinoid | FL/FR |
| benzyl salicylate | FL/FR |
(E)- | benzyl tiglate | FL/FR |
iso | butyl cinnamate | FL/FR |
| ethyl cinnamate | FL/FR |
| peru balsam oil | FL/FR |
berry |
| heliotropyl acetone | FL/FR |
| raspberry ketone | FL/FR |
| raspberry ketone acetate | FL/FR |
| raspberry ketone methyl ether | FL/FR |
bitter |
| dibenzyl ketone | FL/FR |
| methyl ethoxypyrazine | FL |
brown |
| beeswax absolute | FL/FR |
| fenugreek oleoresin | FL/FR |
1- | hydroxy-2-butanone | FL/FR |
5- | methyl furfural | FL/FR |
burnt |
2- | methyl quinoxaline | FL |
caramellic |
| almond toffee crunch flavor | FL |
| almond toffee flavor | FL |
| caramel furanone | FL |
| cyclotene | FL/FR |
| ethyl maltol | FL/FR |
| maltol | FL/FR |
| strawberry furanone | FL/FR |
cherry |
| heliotropin | FL/FR |
chocolate |
| chocolate almond fudge flavor | FL |
| chocolate toffee almond flavor | FL |
| mocha almond fudge flavor | FL |
citrus |
| bergamot oil bergaptene reduced italy | FL/FR |
laevo- | linalool | FL/FR |
| linalool | FL/FR |
| nerol | FL/FR |
sweet | orange peel oil c.p. brazil | FL/FR |
alpha- | terpineol | FL/FR |
cocoa |
| chocolate enhancers | FL |
2- | methyl furan | FL |
coconut |
gamma- | nonalactone (aldehyde C-18 (so-called)) | FL/FR |
coffee |
| coffea arabica seed extract | FL/FR |
| coffee dione | FL/FR |
cookie |
almond | cookie flavor | FL |
creamy |
| acetoin | FL/FR |
para- | anisaldehyde | FL/FR |
gamma- | hexalactone | FL/FR |
4- | hydroxybenzaldehyde | FL/FR |
para- | methyl acetophenone | FL/FR |
gamma- | undecalactone (aldehyde C-14 (so-called)) | FL/FR |
earthy |
(±)-2- | mercapto-5-methylheptan-4-one | FL |
fatty |
| coconut absolute | FL/FR |
floral |
iso | amyl phenyl acetate | FL/FR |
| bois de rose oil brazil | FL/FR |
| dimethyl benzyl carbinyl acetate | FL/FR |
| dimethyl benzyl carbinyl butyrate | FL/FR |
| geraniol | FL/FR |
| linalyl acetate | FL/FR |
| methyl dihydrojasmonate | FL/FR |
| methyl phenyl acetate | FL/FR |
| neryl acetate | FL/FR |
| ocean propanal | FL/FR |
| phenethyl alcohol | FL/FR |
| rhodinol | FL/FR |
| tetrahydrolinalool | FL/FR |
fruity |
bitter | almond oil | FL/FR |
iso | amyl benzoate | FL/FR |
para- | anisyl alcohol | FL/FR |
| benzaldehyde | FL/FR |
| benzaldehyde glycrol acetal | FL/FR |
| benzyl acetate | FL/FR |
| benzyl propionate | FL/FR |
| bread thiophene | FL/FR |
| cinnamyl isobutyrate | FL/FR |
gamma- | decalactone | FL/FR |
| dimethyl anthranilate | FL/FR |
| ethyl methyl-para-tolyl glycidate | FL/FR |
2,4- | hexadien-1-ol | FL |
| phenethyl octanoate | FL/FR |
| rhodinyl propionate | FL/FR |
| rose butanoate | FL/FR |
| strawberry glycidate 1 (aldehyde C-16 (so-called)) | FL/FR |
| tiglaldehyde | FL/FR |
green |
iso | amyl salicylate | FL/FR |
| cyclamen aldehyde | FL/FR |
| geranyl acetate | FL/FR |
(Z)-3- | hexen-1-yl salicylate | FL/FR |
| linalool oxide | FL/FR |
| phenyl acetaldehyde dimethyl acetal | FL/FR |
herbal |
| clary sage oil france | FL/FR |
| coriander seed oil | FL/FR |
honey |
| ethyl phenyl acetate | FL/FR |
| phenethyl acetate | FL/FR |
| phenethyl phenyl acetate | FL/FR |
lactonic |
gamma- | heptalactone | FL/FR |
gamma- | octalactone | FL/FR |
medicinal |
| dimethyl benzyl carbinol | FL/FR |
| phenethyl salicylate | FL/FR |
nutty |
3- | acetyl pyridine | FL/FR |
3- | acetyl-2,5-dimethyl thiophene | FL |
2- | acetyl-3,5-dimethyl pyrazine | FL/FR |
roasted | almond distillates | FL |
| almond distillates | FL |
| almond flavor | FL |
| almond hazelnut flavor | FL |
| almond isolates | FL |
| arachis hypogaea fruit extract | FL |
2- | butyl-2-butenal | FL |
roasted | chestnut almond flavor | FL |
roasted | chestnut flavor | FL |
3,5- | cocoa pyrazine | FL/FR |
| coffee furanone | FL/FR |
1- | ethyl-2-acetyl pyrrole | FL |
| filbert heptenone | FL/FR |
| furfural acetone | FL |
2- | methoxy-3-methyl pyrazine | FL/FR |
5- | methyl quinoxaline | FL/FR |
| nutty pyrazine | FL/FR |
| nutty thiazole | FL |
| prunus amygdalus amara seed extract | FL/FR |
| sesame distillates | FL |
2,3,5,6- | tetramethyl pyrazine | FL/FR |
phenolic |
| phenyl pyruvic acid | FL/FR |
powdery |
ortho- | acetanisole | FL/FR |
| acetophenone | FL/FR |
| powdery ketone | FL |
roasted |
2- | acetyl pyrazine | FL/FR |
| ethyl 3-(furfuryl thio) propionate | FL |
| trigonella foenum-graecum seed oil CO2 extract | FL/FR |
spicy |
| allspice oil | FL/FR |
| benzyl cinnamate | FL/FR |
| cassia bark oil china | FL/FR |
| clove bud oil | FL/FR |
| eugenol | FL/FR |
iso | eugenyl acetate | FL/FR |
alpha- | methyl cinnamaldehyde | FL/FR |
| methyl isoeugenol | FL/FR |
| nutmeg oil | FL/FR |
black | pepper oil | FL/FR |
3- | phenyl propyl alcohol | FL/FR |
sweet |
2- | acetyl-3-methyl thiophene | FL |
tropical |
alpha- | amyl cinnamaldehyde | FL/FR |
vanilla |
| ethyl vanillin | FL/FR |
| vanilla bean absolute (vanilla planifolia) | FL/FR |
| vanillyl acetate | FL/FR |
waxy |
iso | amyl butyrate | FL/FR |
| ethyl laurate | FL/FR |
alpha- | hexyl cinnamaldehyde | FL/FR |
| hydroxycitronellal | FL/FR |
woody |
| amyris wood oil | FL/FR |
4- | ethyl guaiacol | FL/FR |
| frankincense oil | FL/FR |
| methyl cedryl ketone | FL/FR |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
2- | acetyl furan | 2 | acetyl furan | 2- | acetylfuran | nat.2- | acetylfuran | 2- | acetylfuran natural | 1-( | furan-2-yl)ethanone | 1- | furan-2-ylethanone | 1-(2- | furanyl) ethanone | 2- | furyl ethanone | 2- | furyl methyl ketone | 2- | furyl methyl ketone (natural) | 2- | furyl methyl ketone natural | 1-(2- | furyl) ethanone | 1-(2- | furyl)ethan-1-one | | methyl 2-furyl ketone |
Articles:
Info: | substances containing furan substitution |
US Patents: | 3,952,024 - Furfurylthioacetone |
PubMed: | Characterisation of volatile compounds in a smoke flavouring from rice husk. |
US Patents: | 3,931,166 - Certain 2,5-dimethyl-3-thiopyrazines |
PubMed: | Alkaloids from the mangrove-derived actinomycete Jishengella endophytica 161111. |
PubMed: | 2-acetylfuran-3-glucopyranoside as a novel marker for the detection of honey adulterated with rice syrup. |
PubMed: | Examining of athermal effects in microwave-induced glucose/glycine reaction and degradation of polysaccharide from Porphyra yezoensis. |
PubMed: | An efficient method for the determination of furan derivatives in apple cider and wine by solid phase extraction and high performance liquid chromatography--diode array detector. |
PubMed: | Analytical method of free and conjugated neutral aroma components in tobacco by solvent extraction coupled with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. |
PubMed: | A further tool to monitor the coffee roasting process: aroma composition and chemical indices. |
PubMed: | Comparison of 2-acetylfuran formation between ribose and glucose in the Maillard reaction. |
PubMed: | Two new benzofurans from Gastrodia elata and their DNA topoisomerases I and II inhibitory activities. |
PubMed: | Spectral studies on Co(II), Ni(II) and Cu(II) complexes with thiosemicarbazone (L1) and semicarbazone (L2) derived from 2-acetyl furan. |
PubMed: | Synthesis and antiamoebic activity of new oxime ether derivatives containing 2-acetylpyridine/2-acetylfuran. |
PubMed: | Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry. |
PubMed: | 2-Acetylfuran, a confounder in urinalysis for 2,5-hexanedione as an n-hexane exposure indicator. |
PubMed: | [Acute hepatitis in subjects exposed to 2-acetylfuran and hydrazine]. |
PubMed: | A further tool to monitor the coffee roasting process: aroma composition and chemical indices. |
PubMed: | Short and efficient synthetic route to methyl α-trioxacarcinoside B and anomerically activated derivatives. |
PubMed: | Thiosemicarbazone derivatives of nickel and copper: the unprecedented coordination of furan ring in octahedral nickel(II) and of triphenylphosphine in three-coordinate copper(I) complexes. |
PubMed: | Simple and convenient approach to the Kreohnke pyridine type synthesis of functionalized indol-3-yl pyridine derivatives using 3-cyanoacetyl indole. |
PubMed: | Comparison of 2-acetylfuran formation between ribose and glucose in the Maillard reaction. |
PubMed: | Spectroscopic evaluation of Co(II), Ni(II) and Cu(II) complexes derived from thiosemicarbazone and semicarbazone. |
PubMed: | Spectral studies on Co(II), Ni(II) and Cu(II) complexes with thiosemicarbazone (L1) and semicarbazone (L2) derived from 2-acetyl furan. |
PubMed: | Synthesis, characterization, electro chemistry, catalytic and biological activities of ruthenium(III) complexes with bidentate N, O/S donor ligands. |
PubMed: | Elemental sulfur identified in urine of cheetah, Acinonyx jubatus. |
PubMed: | Asymmetric synthesis of methyl 6-deoxy-3-O-methyl-alpha-L-mannopyranoside from a non-carbohydrate precursor. |
PubMed: | Synthesis and antiamoebic activity of new oxime ether derivatives containing 2-acetylpyridine/2-acetylfuran. |
PubMed: | Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry. |
PubMed: | Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detection. |
PubMed: | Thermal decomposition of specifically phosphorylated D-glucoses and their role in the control of the Maillard reaction. |
PubMed: | Acyclic stereoselection in the reaction of nucleophilic reagents with chiral N-acyliminium ions generated from N- |
PubMed: | Metabolic reduction of novel 3,4-dichloro-5-nitrofurans in Salmonella typhimurium. |
PubMed: | 2-Acetylfuran, a confounder in urinalysis for 2,5-hexanedione as an n-hexane exposure indicator. |
PubMed: | Dose-dependent increase in 2,5-hexanedione in the urine of workers exposed to n-hexane. |
PubMed: | [Acute hepatitis in subjects exposed to 2-acetylfuran and hydrazine]. |
PubMed: | Excretion of urinary volatile metabolites in response to alloxan induced diabetes of short duration in rats. |
PubMed: | Volatile degradation products of l-dehydroascorbic acid. |
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