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). |
|
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 |
Frutarom |
2-FURYL METHYL KETONE
KOSHER Flavor: Balsamic, Caramellic, Sweet, Almond, Nutty |
CBD Offering |
Global Essence |
2-Acetyl Furan Natural
|
H. Interdonati, Inc. |
2-Acetylfuran Kosher
|
Featured Products |
IFF |
2-FURYL METHYL KETONE
KOSHER Flavor: Balsamic, Caramellic, Sweet, Almond, Nutty |
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
|
SRS Aromatics |
2-ACETYLFURAN NATURAL
|
Sunaux International |
2-Acetyl Furan
|
Sunaux International |
nat.2-Acetylfuran
|
Synerzine |
2-Acetylfuran
|
Taytonn ASCC |
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 |
RIFM Fragrance Material Safety Assessment: Search |
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): | 60.00 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 13.00 (μg/capita/day) |
Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 990 (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: 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: | - | - |
|
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/kg | maximum usage mg/kg |
Dairy products, excluding products of category 02.0 (01.0): | 1.00000 | 5.60000 |
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): | 1.00000 | 4.00000 |
Bakery wares (07.0): | 5.00000 | 20.00000 |
Meat and meat products, including poultry and game (08.0): | 3.50000 | 20.00000 |
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): | 1.00000 | 3.00000 |
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): | - | - |
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 |
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): | 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 |
2,4- | heptadien-1-ol | FL |
(E,E)-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 |
| almond distillates | FL |
roasted | 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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