2-heptyl furan
furan, 2-heptyl-
 
Notes:
Lipid-derived Maillard prod. Flavouring ingredient. Present in French fried potato, fried or roasted chicken, roast guinea hen, cooked beef, heated beef fat, used frying oils, roast filbert, endive, avocado fruit and fresh ripe tomatoes
  • BOC Sciences
    • BOC Sciences
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      Product(s):
      3777-71-7 2-Heptylfuran
       
  • Endeavour Specialty Chemicals
    • Endeavour Specialty Chemicals Ltd
      Expertise in high impact aroma chemicals
      Endeavour Speciality Chemicals offers high-impact aroma chemicals, at small to medium scale.
      Speciality Chemical has more than 25 years experience of manufacturing high-impact aroma chemicals. With our core expertise in sulfur and heterocyclic chemistries, Endeavours products have applications in a range of industry sectors including flavours and fragrances, pharmaceutical research and material sciences. Endeavour also offer custom synthesis and contract manufacturing services at their UK manufacturing site.
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      Product(s):
      FU0070 2-Heptylfuran 99% F&F
       
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
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      US Fax: (973) 740-1839
      Product(s):
      08-16000 2-HEPTYLFURAN
       
  • Robinson Brothers
  • R C Treatt & Co Ltd
    • R C Treatt and Co Ltd
      Innovative ingredient solutions
      World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.
      We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products.
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      Product(s):
      2-Heptylfuran Halal, Kosher

      Used in flavours, at 2-10ppm in oils and fats; at 3-15ppm, in dairy products; and at 5-25ppm, in snack foods and seasonings.
       
       
Synonyms   Articles   Notes   Search
CAS Number: 3777-71-7Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 223-236-8
FDA UNII: 7W55A39QXM
Nikkaji Web: J47.695A
MDL: MFCD00051820
CoE Number: 10952
XlogP3: 4.70 (est)
Molecular Weight: 166.26366000
Formula: C11 H18 O
NMR Predictor: Predict (works with chrome or firefox)
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
JECFA Food Flavoring: 1492  2-heptylfuran
DG SANTE Food Flavourings: 13.069  2-heptylfuran
FEMA Number: 3401 2-heptylfuran
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):3777-71-7 ; 2-HEPTYLFURAN
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Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 99.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.86000 to 0.86600 @  25.00 °C.
Pounds per Gallon - (est).: 7.156 to  7.206
Refractive Index: 1.44600 to 1.45200 @  20.00 °C.
Boiling Point: 209.00 to  210.00 °C. @ 760.00 mm Hg
Boiling Point: 97.00 °C. @ 30.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure: 0.245000 mmHg @ 25.00 °C. (est)
Flash Point: 167.00 °F. TCC ( 75.00 °C. )
logP (o/w): 4.848 (est)
Soluble in:
 alcohol
 water, 4.559 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
 
Odor Type: green
 
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
 
 green  fatty  lactonic  oily  roasted  nutty  
Odor Description:
at 10.00 % in dipropylene glycol. 
green fatty lactonic oily roasted nutty
 
 green  fatty  lactonic  oily  dairy  meaty  
Odor Description:
Green, fatty, lactonic, oily and dairy with a meaty nuance
Mosciano, Gerard P&F 23, No. 1, 33, (1998)
 
 
Flavor Type: fatty
 
 fatty  vegetable  lactonic  herbal  oily  tropical  
Taste Description:
at 5.00 ppm.  
Fatty, vegetative, lactonic, herbal and oily with a tropical nuance
Mosciano, Gerard P&F 23, No. 1, 33, (1998)
 
Odor and/or flavor descriptions from others (if found).
 
R C Treatt & Co Ltd
2-Heptylfuran Halal, Kosher
Odor Description: Faint, fruity, sweet, wine-like
Taste Description: fruity
Used in flavours, at 2-10ppm in oils and fats; at 3-15ppm, in dairy products; and at 5-25ppm, in snack foods and seasonings.
 
 
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
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Suppliers:
Anhui Haibei
2-Heptyl Furan
Odor: Green fatty oily roasted nutty
BOC Sciences
For experimental / research use only.
2-Heptylfuran
Carbosynth
For experimental / research use only.
2-Heptylfuran
Endeavour Specialty Chemicals
2-Heptylfuran 99% F&F
Speciality Chemical Product Groups
Penta International
2-HEPTYLFURAN
R C Treatt & Co Ltd
2-Heptylfuran
Halal, Kosher
Odor: Faint, fruity, sweet, wine-like
Flavor: fruity
Used in flavours, at 2-10ppm in oils and fats; at 3-15ppm, in dairy products; and at 5-25ppm, in snack foods and seasonings.
Robinson Brothers
2-Heptylfuran F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-n-Heptylfuran
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Safety Information:
Preferred SDS: View
 
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:
Not determined
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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-heptyl furan usage levels up to:
  0.3000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.90 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 14 (μg/person/day)
Threshold of Concern:90 (μg/person/day)
Structure Class: III
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: 7
Click here to view publication 7
 average usual ppmaverage maximum ppm
baked goods: -0.06000
beverages(nonalcoholic): -0.02000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -0.06000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.02000
fruit ices: -0.02000
gelatins / puddings: -0.05000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: -0.02000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.050000.50000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): --
Edible ices, including sherbet and sorbet (03.0): --
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): --
Chewing gum (05.0): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.020000.20000
Bakery wares (07.0): 0.060000.20000
Meat and meat products, including poultry and game (08.0): 0.020000.20000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): --
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.020000.20000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): --
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
Synonyms   Articles   Notes   Search   Top
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
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
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
EPA Substance Registry Services (TSCA): 3777-71-7
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 19603
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 2-heptylfuran
Chemidplus: 0003777717
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References:
 2-heptylfuran
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 3777-71-7
Pubchem (cid): 19603
Pubchem (sid): 134984279
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Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS): View
HMDB (The Human Metabolome Database): HMDB36190
FooDB: FDB015044
Export Tariff Code: 2932.19.0040
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
EFSA Update of results on the monitoring of furan levels in food: Read Report
EFSA Previous report: Results on the monitoring of furan levels in food: Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food: Read Report
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
No odor group found for these
 sulfuryl octanoateFL/FR
 sulfuryl butyrateFL/FR
 sulfuryl decanoateFL/FR
 sulfuryl hexanoateFL/FR
 sulfuryl isobutyrateFL/FR
 sulfuryl propionateFL/FR
acidic
2-ethyl butyric acidFL/FR
aldehydic
 acetyl nonyrylFL/FR
 dodecanal (aldehyde C-12 lauric)FL/FR
 fresh carbaldehydeFR
isofreshalFR
 octanal (aldehyde C-8)FL/FR
 octane nitrileFR
 undecanalFL/FR
balsamic
 guaiyl acetateFL/FR
buttery
 acetoinFL/FR
 butyl butyryl lactateFL/FR
caramellic
2-oxobutyric acidFL/FR
isopropenyl pyrazineFL/FR
cheesy
 butyric acidFL/FR
chocolate
2,5-dimethyl pyrazineFL/FR
2-tetradecenalFL/FR
coconut
 coconut decanone methylFR
delta-decalactoneFL/FR
gamma-octalactoneFL/FR
delta-octalactoneFL/FR
creamy
 creamy lactoneFL/FR
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
para-vanillic acidFL/FR
earthy
5-cyclopropyl-3(or 2),4-dimethyl octahydro-4,7-methanoinden-5-ol 
fatty
(Z)-dairy lactoneFL/FR
3-decen-2-oneFL/FR
(E,Z)-2,6-dodecadienalFL/FR
 methyl 2-hexenoateFL/FR
4-methyl octanoic acidFL/FR
6-methyl-5-hepten-2-one propylene glycol acetalFL/FR
(E)-2-nonenalFL/FR
2-nonenalFL/FR
2-octenalFL/FR
(E)-2-octenalFL/FR
floral
isojasmoneFL/FR
 methyl dihydrojasmonateFL/FR
fruity
isoamyl octanoateFL/FR
 ethyl hexanoateFL/FR
 geranyl isovalerateFL/FR
 methyl (Z)-5-octenoateFL/FR
 methyl 2-methyl butyrateFL/FR
 methyl 3-nonenoateFL/FR
 octen-1-yl cyclopentanoneFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
(E)-2-undecenalFL/FR
green
isobutyl methyl ketoneFL/FR
 cilantro leaf oilFL/FR
 dodecanal dimethyl acetalFL/FR
 heptanal (aldehyde C-7)FL/FR
 heptanal cyclic propylene acetalFL/FR
3-heptanoneFL/FR
2-heptenalFL/FR
(Z)-4-heptenalFL/FR
 hexanal (aldehyde C-6)FL/FR
(Z)-3-hexenalFL/FR
alpha-hexyl cinnamaldehyde dimethyl acetalFR
 manzanate (Givaudan)FL/FR
1-methoxy-2,7-octadiene 
 methyl heptine carbonateFL/FR
(E,Z)-3,6-nonadien-1-olFL/FR
(E,Z)-2,6-nonadienalFL/FR
(Z)-2-nonen-1-olFL/FR
(E)-2-nonen-1-olFL/FR
2-nonene nitrileFR
(E)-2-octen-1-yl acetateFL/FR
1,5-undecadien-4-yl acetate 
herbal
3-octyl acetateFL/FR
muguet
4-isobutyl 1-(3-methoxy-2-propen-1-yl) benzeneFR
4-ethyl 1-(3-methoxy-2-propen-1-yl) benzeneFR
4-methyl 1-(3-methoxy-2-propen-1-yl) benzeneFR
4-propyl 1-(3-methoxy-2-propen-1-yl) benzeneFR
2-acetyl-3-methyl pyrazineFL/FR
2-acetyl-3,5-dimethyl pyrazineFL/FR
2-acetyl-3,5(or 6)-dimethyl pyrazineFL/FR
5-acetyl-4-methyl thiazole 
roasted chestnut fragranceFR
3,6-cocoa pyrazineFL/FR
2,4-dimethyl-5-ethyl thiazole 
 filbert heptenone BFL/FR
 methoxymethyl pyrazineFL/FR
 nutty quinoxalineFL/FR
 sesame absoluteFL/FR
roasted
2-acetyl-2-pyrroline 
soapy
 methyl anthranilate / hexyl cinnamaldehyde schiff's baseFR
spicy
 cumin seed absoluteFL/FR
 furfuryl thioacetateFL/FR
waxy
9-decenoic acidFL/FR
 heptyl octanoateFL/FR
2,4-nonadien-1-olFL/FR
 nonanoic acidFL/FR
 propyl decanoateFL/FR
delta-tetradecalactoneFL/FR
2-tridecanoneFL/FR
 
For Flavor
 
No flavor group found for these
2-acetyl-2-pyrroline 
5-acetyl-4-methyl thiazole 
5-cyclopropyl-3(or 2),4-dimethyl octahydro-4,7-methanoinden-5-ol 
9-decen-2-oneFL
6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazineFL
6,7-dimethyl dihydrocyclopentapyrazineFL
2,5-dimethyl pyrazine and 2,6-dimethyl pyrazine mixtureFL
2,5-dimethyl thiazoleFL
2,4-dimethyl-5-ethyl thiazole 
2,5-dithiahexaneFL
 epoxy-2-decenalFL
 furfuryl hexanoateFL
 guaiyl acetateFL/FR
(E,E)-2,4-heptadien-1-olFL
 heptanal cyclic propylene acetalFL/FR
2-heptenalFL/FR
 hexanal butane-2,3-diol acetalFL
 hexanal octane-1,3-diol acetalFL
 hexyl (E)-2-hexenoateFL
1-methoxy-2,7-octadiene 
 methyl 2-(methyl thio) acetateFL
 methyl 2-hexenoateFL/FR
3-methyl crotonic acidFL
6-methyl octanalFL
S-methyl thiopropionateFL
6-methyl-5-hepten-2-one propylene glycol acetalFL/FR
2-octenalFL/FR
 propyl decanoateFL/FR
2-propyl pyridineFL
 pyrazines mixtureFL
 sulfuryl butyrateFL/FR
 sulfuryl decanoateFL/FR
 sulfuryl hexanoateFL/FR
 sulfuryl isobutyrateFL/FR
2-tetradecenalFL/FR
1,5-undecadien-4-yl acetate 
5-acetyl-2,3-dihydro-1,4-thiazineFL
(±)-3-(methyl thio) heptanalFL
3-(methyl thio) methyl thiopheneFL
 sulfuryl octanoateFL/FR
 sulfuryl propionateFL/FR
acidic
2-ethyl butyric acidFL/FR
 propionic acidFL
aldehydic
 acetyl nonyrylFL/FR
 octanal (aldehyde C-8)FL/FR
brown
2-oxobutyric acidFL/FR
burnt
isopropenyl pyrazineFL/FR
citrus
 cilantro leaf oilFL/FR
coconut
delta-decalactoneFL/FR
delta-octalactoneFL/FR
cooling
 manzanate (Givaudan)FL/FR
creamy
 acetoinFL/FR
 butyl butyryl lactateFL/FR
 creamy lactoneFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
para-vanillic acidFL/FR
dairy
 methyl (Z)-5-octenoateFL/FR
fatty
(Z)-dairy lactoneFL/FR
2,4-decadienalFL
(E,E)-2,4-heptadienalFL
4-methyl octanoic acidFL/FR
2,4-nonadien-1-olFL/FR
2,4-nonadienalFL
 nonanoic acidFL/FR
(Z)-2-nonen-1-olFL/FR
2-nonenalFL/FR
(E)-2-octenalFL/FR
2-tridecanoneFL/FR
fishy
4,5-dimethyl thiazoleFL
floral
 methyl dihydrojasmonateFL/FR
fruity
isoamyl octanoateFL/FR
 ethyl hexanoateFL/FR
2-ethyl-2,5-dihydro-4-methyl thiazoleFL
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
 methyl (E)-3-nonenoateFL
 methyl 2-methyl butyrateFL/FR
 methyl 3-nonenoateFL/FR
 octen-1-yl cyclopentanoneFL/FR
green
isobutyl methyl ketoneFL/FR
3-decen-2-oneFL/FR
 dihydroxyacetophenone (mixed isomers)FL
(E,Z)-2,6-dodecadienalFL/FR
 dodecanal dimethyl acetalFL/FR
 geranyl isovalerateFL/FR
 heptanal (aldehyde C-7)FL/FR
 heptanal 2,3-butane diol acetalFL
(Z)-4-heptenalFL/FR
(E)-2-heptenalFL
2,4-hexadienalFL
 hexanal (aldehyde C-6)FL/FR
(Z)-3-hexenalFL/FR
2-hexyl pyridineFL
isojasmoneFL/FR
 methyl heptine carbonateFL/FR
(E,Z)-3,6-nonadien-1-olFL/FR
(E,Z)-2,6-nonadienalFL/FR
(E)-2-nonen-1-olFL/FR
(E)-2-nonenalFL/FR
2,4-octadienalFL
(E,E)-2,4-octadienalFL
(E)-2-octen-1-yl acetateFL/FR
3-octyl acetateFL/FR
ketonic
3-heptanoneFL/FR
lactonic
gamma-octalactoneFL/FR
musty
2,5-dimethyl pyrazineFL/FR
2-ethoxythiazoleFL
nutty
3-acetyl-2,5-dimethyl thiopheneFL
2-acetyl-3-methyl pyrazineFL/FR
2-acetyl-3,5-dimethyl pyrazineFL/FR
2-acetyl-3,5(or 6)-dimethyl pyrazineFL/FR
 arachis hypogaea fruit extractFL
3,6-cocoa pyrazineFL/FR
1-ethyl-2-acetyl pyrroleFL
 filbert heptenone BFL/FR
 methoxymethyl pyrazineFL/FR
 nutty quinoxalineFL/FR
 sesame absoluteFL/FR
roasted
3,5-diisobutyl-1,2,4-trithiolaneFL
 furfuryl thioacetateFL/FR
soapy
 dodecanal (aldehyde C-12 lauric)FL/FR
sour
 butyric acidFL/FR
spicy
 cumin seed absoluteFL/FR
sulfurous
 potato butanoneFL
waxy
9-decenoic acidFL/FR
 heptyl octanoateFL/FR
delta-tetradecalactoneFL/FR
 undecanalFL/FR
(E)-2-undecenalFL/FR
 
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Potential Uses:
 apricotFL
 cheeseFL
 creamFL
 dairyFL
 filbertFL
 mangoFL
 papayaFL
 potatoFL
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Occurrence (nature, food, other): note
 beef roasted beef
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 chicken cooked chicken
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 chicken fat
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 coffee
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 cranberry fruit
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 egg boiled egg
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 filbert roasted filbert
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 hazelnut roasted hazelnut
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 peanut roasted peanut
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 potato fried potato
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 tea black tea
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Synonyms:
 furan, 2-heptyl-
2-heptylfuran
2-N-heptylfuran
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