Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | pale yellow to yellow clear liquid (est) |
Assay: | 95.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 0.89200 to 0.89800 @ 25.00 °C.
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Pounds per Gallon - (est).: | 7.422 to 7.472
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Refractive Index: | 1.43700 to 1.44300 @ 20.00 °C.
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Melting Point: | -62.00 °C. @ 760.00 mm Hg
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Boiling Point: | 92.00 to 94.00 °C. @ 760.00 mm Hg
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Acid Value: | 1.00 max. KOH/g
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Vapor Pressure: | 57.051998 mmHg @ 25.00 °C. (est) |
Vapor Density: | 3.31 ( Air = 1 ) |
Flash Point: | 44.00 °F. TCC ( 6.67 °C. )
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logP (o/w): | 2.240 |
Soluble in: |
| alcohol | | propylene glycol | | water, 1466 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: meaty |
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Odor Strength: | medium , recommend smelling in a 10.00 % solution or less |
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Substantivity: | < 1 hour(s) at 100.00 % |
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| chemical ethereal meaty gravy roasted beef juice bacon |
Odor Description: at 10.00 % in propylene glycol. | chemical ethereal meaty gravy roast beef bacon Luebke, William tgsc, (2006) |
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Flavor Type: chemical |
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| chemical meaty gravy roasted |
Taste Description: at 30.00 ppm in water. | chemical meaty gravy Luebke, William tgsc, (2006) |
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Odor and/or flavor descriptions from others (if found). |
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Taytonn ASCC |
2,5-Dimethylfuran |
Odor Description: | Coffee, Chocolate, Etheral |
Taste Description: | chemical meaty gravy |
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Cosmetic Information:
Suppliers:
Beijing Lys Chemicals |
2,5-Dimethylfuran
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DeLong Chemicals America |
2,5-Dimethylfuran, Kosher
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EMD Millipore |
For experimental / research use only. |
2,5-Dimethylfuran
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Endeavour Specialty Chemicals |
2,5-Dimethylfuran 99% F&F
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Speciality Chemical Product Groups |
Jinan Enlighten Chemical Technology(Wutong Aroma ) |
2,5-Dimethyl furan, Kosherk
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M&U International |
2,5-DIMETHYL FURAN, Kosher
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Penta International |
2,5-DIMETHYLFURAN
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R C Treatt & Co Ltd |
2,5-Dimethylfuran
Halal, Kosher |
Robinson Brothers |
2,5-Dimethylfuran F&F
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https://www.robinsonbrothers.uk/chemistry-competences |
Shijiazhuang Donglian Nankai Aroma Chemicals |
2,5-Dimethylfuran
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Sigma-Aldrich: Aldrich |
For experimental / research use only. |
2,5-Dimethylfuran 99%
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Taytonn ASCC |
2,5-Dimethylfuran
Odor: Coffee, Chocolate, Etheral |
TCI AMERICA |
For experimental / research use only. |
2,5-Dimethylfuran >98.0%(GC)
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Tengzhou Jitian Aroma Chemiclal |
2,5-Dimethyl Furan
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United International |
2,5-Dimethylfuran
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WholeChem |
2,5-Dimethylfuran
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Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xn - Harmful. |
R 11 - Highly flammable. R 22 - Harmful if swallowed. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 20/21 - When using do not eat, drink or smoke. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
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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: |
Not determined
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
inhalation-rat LCLo 500 ppm/4H Journal of Industrial Hygiene and Toxicology. Vol. 31, Pg. 343, 1949.
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Safety in Use Information:
Category: | flavoring agents |
Recommendation for 2,5-dimethyl furan usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.02 (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: | 5.00000 | 25.00000 |
beverages(nonalcoholic): | - | - |
beverages(alcoholic): | - | - |
breakfast cereal: | 2.00000 | 10.00000 |
cheese: | 3.00000 | 15.00000 |
chewing gum: | - | - |
condiments / relishes: | 2.00000 | 10.00000 |
confectionery froastings: | 4.00000 | 20.00000 |
egg products: | - | - |
fats / oils: | 2.00000 | 10.00000 |
fish products: | 1.00000 | 5.00000 |
frozen dairy: | 3.00000 | 15.00000 |
fruit ices: | 3.00000 | 15.00000 |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | - |
hard candy: | - | - |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | 1.00000 | 5.00000 |
milk products: | 3.00000 | 15.00000 |
nut products: | - | - |
other grains: | 2.00000 | 10.00000 |
poultry: | 1.00000 | 5.00000 |
processed fruits: | 2.00000 | 10.00000 |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | 2.00000 | 10.00000 |
snack foods: | 5.00000 | 25.00000 |
soft candy: | - | - |
soups: | 2.00000 | 10.00000 |
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 |
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): | 625-86-5 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 12266 |
National Institute of Allergy and Infectious Diseases: | Data |
WISER: | UN 1993 |
WGK Germany: | 3 |
| 2,5-dimethylfuran |
Chemidplus: | 0000625865 |
EPA/NOAA CAMEO: | hazardous materials |
RTECS: | LU0875000 for cas# 625-86-5 |
References:
Other Information:
Potential Blenders and core components note
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For Odor |
alliaceous |
| dimethyl trisulfide | FL/FR |
| rum ether | FL/FR |
chemical |
iso | butyl formate | FL/FR |
2,6- | dimethyl pyrazine | FL/FR |
2,5- | dimethyl pyrazine | FL/FR |
coffee |
| coffee difuran | FL/FR |
| meaty dithiane | FL/FR |
4- | methyl nonanoic acid | FL/FR |
| sulfurol | FL/FR |
| sulfuryl acetate | FL/FR |
musty |
| hazelnut pyrazine | FL/FR |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
2- | methyl pyrazine | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
2,4,5- | trimethyl oxazole | FL/FR |
phenolic |
2,5- | xylenol | FL/FR |
smoky |
2,6- | dimethoxyphenol | FL/FR |
| pyroligneous acids | FL/FR |
spicy |
| ayou wood oil | FR |
4- | ethyl guaiacol | FL/FR |
| ethyl 3-mercaptopropionate | FL/FR |
| fish thiol | FL/FR |
2- | mercaptopropionic acid | FL/FR |
4- | methyl 4-mercaptopentan-2-one 1% solution | FL/FR |
1- | phenethyl mercaptan | FL/FR |
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For Flavor |
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No flavor group found for these |
4- | acetyl-2-methyl pyrimidine | FL |
gamma- | aminobutyric acid | FL |
| amyl mercaptan | FL |
| benzyl methyl sulfide | FL |
2-(2- | butyl)-4,5-dimethyl-3-thiazoline | FL |
| cyclopropyl (E,Z)-2,6-nonadienamide | FL |
2,5- | diethyl thiazole | FL |
| dimethyl tetrasulfide | FL |
2,6- | dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone | FL |
bis(2,5- | dimethyl-3-furyl) disulfide | FL |
2,5- | dimethyl-3-thiofuroyl furan | FL |
| ethyl (E,Z)-2,6-nonadienamide | FL |
S- | ethyl 2-acetyl aminoethane thioate | FL |
| ethyl 3-mercaptopropionate | FL/FR |
| ethyl 4-(acetyl thio) butyrate | FL |
(Z+E)-5- | ethyl-4-methyl-2-(2-butyl) thiazoline | FL |
(Z+E)-5- | ethyl-4-methyl-2-(2-methyl propyl) thiazoline | FL |
4- | methyl 4-mercaptopentan-2-one 1% solution | FL/FR |
| methyl dihydrofuran thiol | FL |
2- | methyl thiazolidine | FL |
2-( | methyl thio) ethanol | FL |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
2- | methyl-3-furyl tetrasulfide | FL |
3-((2- | methyl-3-furyl)thio)-4-heptanone | FL |
4-((2- | methyl-3-furyl)thio)-5-nonanone | FL |
1,9- | nonane dithiol | FL |
| peanut dithiazine | FL |
1- | phenethyl mercaptan | FL/FR |
1,3- | propane dithiol | FL |
iso | propyl disulfide | FL |
| thiazole | FL |
3- | thienyl mercaptan | FL |
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N-(2-(3,4- | dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide | FL |
3,7- | dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide | FL |
2,4- | dimethyl-3-oxazoline | FL |
4- | mercapto-2-pentanone 1% in acetoin | FL |
2- | methyl-1-methyl thio-2-butene | FL |
| pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine | FL |
1-(2- | thienyl) butanone | FL |
alliaceous |
1,3- | butane dithiol | FL |
| dimethyl trisulfide | FL/FR |
3- | tetrahydrothiophenone | FL |
burnt |
| bacon dithiazine | FL |
1,6- | hexane dithiol | FL |
| rum ether | FL/FR |
2,4,5- | trimethyl oxazole | FL/FR |
cocoa |
| butyraldehyde | FL |
coffee |
| coffee difuran | FL/FR |
2,4- | dimethyl thiazole | FL |
earthy |
| difurfuryl sulfide | FL |
1,8- | octane dithiol | FL |
eggy |
iso | propyl mercaptan | FL |
fatty |
4- | methyl nonanoic acid | FL/FR |
meaty |
4- | allyl-2,6-dimethoxyphenol | FL |
| brown flavor | FL |
2,6- | dimethyl pyrazine | FL/FR |
2,6- | dimethyl thiophenol | FL |
2,5- | dimethyl-3-furan thiol | FL |
1,1- | ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4% | FL |
4- | furfuryl thio-2-pentanone | FL |
| meaty dithiane | FL/FR |
3- | mercapto-2-butanone | FL |
2- | mercaptomethyl pyrazine | FL |
2- | mercaptopropionic acid | FL/FR |
2- | methyl 3-(methyl thio) furan | FL |
12- | methyl tridecanal | FL |
bis(2- | methyl-3-furyl) disulfide | FL |
S-(2- | methyl-3-furyl) ethane thioate | FL |
2- | methyl-3-tetrahydrofuran thiol | FL |
| propyl 2-mercaptopropionate | FL |
| propyl 2-methyl-3-furyl disulfide | FL |
| pyrazinyl ethane thiol | FL |
2- | pyridinyl methane thiol | FL |
| sulfurol | FL/FR |
| sulfuryl acetate | FL/FR |
| thialdine | FL |
ortho- | thiocresol | FL |
ortho- | thioguaiacol | FL |
medicinal |
2,6- | dimethoxyphenol | FL/FR |
metallic |
2,5- | dihydroxy-1,4-dithiane | FL |
musty |
2,5- | dimethyl pyrazine | FL/FR |
| hazelnut pyrazine | FL/FR |
2,5- | xylenol | FL/FR |
nutty |
3,5- | diethyl-2-methyl pyrazine | FL |
2,5- | diethyl-3-methyl pyrazine | FL |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
2- | methyl pyrazine | FL/FR |
| nutty thiazole | FL |
onion |
| furfuryl isopropyl sulfide | FL |
popcorn |
2- | propionyl-2-thiazoline | FL |
roasted |
3,5- | diisobutyl-1,2,4-trithiolane | FL |
| hexyl mercaptan | FL |
rummy |
iso | butyl formate | FL/FR |
savory |
N-(2,4- | dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide | FL |
N-( | heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide | FL |
N1-(2- | methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide | FL |
N1-(2- | methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide | FL |
smoky |
| pyroligneous acids | FL/FR |
sulfurous |
2,3- | butane dithiol | FL |
S- | ethyl thioacetate | FL |
| fish thiol | FL/FR |
| methyl 2-methyl-3-furyl disulfide | FL |
3- | methyl-2-butane thiol | FL |
2- | naphthyl mercaptan | FL |
| roasted butanol | FL |
vegetable |
| tyramine | FL |
woody |
4- | ethyl guaiacol | FL/FR |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
2,5- | dimethylfuran | | furan, 2,5-dimethyl- |
Articles:
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