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W270202

Sigma-Aldrich

5-Methylfurfural

≥98%, FG

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Synonym(s):
5-Methyl-2-furaldehyde
Empirical Formula (Hill Notation):
C6H6O2
CAS Number:
620-02-0
Molecular Weight:
110.11
FEMA Number:
2702
Beilstein:
106895
EC Number:
210-622-6
Council of Europe no.:
119
MDL number:
MFCD00003232
UNSPSC Code:
12164502
PubChem Substance ID:
24901270
Flavis number:
13.001
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

Assay

≥98%

impurities

<0.1% DMF (residual starting material)

refractive index

n20/D 1.531 (lit.)

bp

187 °C (lit.)

density

1.107 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

caramel; maple; spicy; sweet

storage temp.

2-8°C

SMILES string

[H]C(=O)c1ccc(C)o1

InChI

1S/C6H6O2/c1-5-2-3-6(4-7)8-5/h2-4H,1H3

InChI key

OUDFNZMQXZILJD-UHFFFAOYSA-N

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General description

5-Methylfurfural has been identified as one of the volatile flavor compounds in tamarind, Dutch Coffee, barrel-aged wines and deep fat-fried soybeans.

Application


  • Metabolomics fingerprint of Philippine coffee by SPME-GC-MS for geographical and varietal classification.: This study employs solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) to create a metabolomics fingerprint of Philippine coffee, identifying compounds like 5-Methylfurfural for the classification of coffee by geography and variety. This research highlights the potential of 5-Methylfurfural in distinguishing coffee varieties, showcasing its application in food biochemistry (Ongo et al., 2020).

WGK

WGK 2

Flash Point(F)

closed cup

Flash Point(C)

closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Volatile flavor components of deep fat-fried soybeans.
Wilkens WF & Lin FM.
Journal of Agricultural and Food Chemistry, 18, 337-339 (1970)
Formation and degradation of furfuryl alcohol, 5-methylfurfuryl alcohol, vanillyl alcohol, and their ethyl ethers in barrel-aged wines.
Spillman PJ, et al.
Journal of Agricultural and Food Chemistry, 46(2), 657-663 (1998)
Studies on the Flavor Compounds of Dutch Coffee by Headspace GC-Mass.
Hwang SH, et al.
Korean journal of food and cookery science, 30(5), 596-602 (2014)
Volatile flavor components of tamarind (Tamarindus indica L.).
Zhang Y, et al.
J. Essent. Oil Res., 2(4), 197-198 (1990)
M Pitié et al.
Nucleic acids research, 28(24), 4856-4864 (2000-01-11)
Mechanisms of DNA oxidation by copper complexes of 3-Clip-Phen and its conjugate with a distamycin analogue, in the presence of a reductant and air, were studied. Characterisation of the production of 5-methylenefuranone (5-MF) and furfural, associated with the release of
View All Related Papers

Protocols

HPLC Analysis of Furans on Ascentis® Express Phenyl-Hexyl as listed in ASTM method D5837-99

Separation of 5-Hydroxymethyl-2-furaldehyde; Furfuryl alcohol; Furfural; 2-Furyl methyl ketone; 5-Methyl-2-furaldehyde

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