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Safety Information

W367303

Sigma-Aldrich

2-Ethylfuran

≥99%

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Empirical Formula (Hill Notation):
C6H8O
CAS Number:
3208-16-0
Molecular Weight:
96.13
FEMA Number:
3673
EC Number:
221-714-0
Council of Europe no.:
11706
MDL number:
MFCD00003259
UNSPSC Code:
12164502
PubChem Substance ID:
24901529
Flavis number:
13.092
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

Halal
Kosher

Agency

meets purity specifications of JECFA

Assay

≥99%

refractive index

n20/D 1.439 (lit.)

bp

92-93 °C/768 mmHg (lit.)

density

0.912 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

coffee; ethereal; sweet

SMILES string

CCc1ccco1

InChI

1S/C6H8O/c1-2-6-4-3-5-7-6/h3-5H,2H2,1H3

InChI key

HLPIHRDZBHXTFJ-UHFFFAOYSA-N

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General description

2-Ethylfuran is one of the volatile components of bell pepper and certain fish species.

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

Pictograms

Flame
GHS02

Signal Word

Danger

Hazard Statements

H225

Precautionary Statements

P210

Hazard Classifications

Flam. Liq. 2

WGK

WGK 3

Flash Point(F)

closed cup

Flash Point(C)

closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

危险化学品

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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Comparison of natural polyphenol antioxidants from extra virgin olive oil with synthetic antioxidants in tuna lipids during thermal oxidation.
Medina I, et al.
Journal of Agricultural and Food Chemistry, 47(12), 4873-4879 (1999)
Static headspace gas chromatographic analyses to determine oxidation of fish muscle lipids during thermal processing.
Medina I, et al.
Journal of the American Oil Chemists' Society, 76(2), 231-236 (1999)
Effect of tissue disruption on volatile constituents of bell peppers.
Wu CM & Liou SE.
Journal of Agricultural and Food Chemistry, 34(4), 770-772 (1986)
Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography?mass spectrometry.
Iglesias J, et al.
Food Chemistry, 115(4), 1473-1478 (2009)
Audrey R Smith et al.
Journal of mass spectrometry : JMS, 50(11), 1206-1213 (2015-10-28)
Absolute photoionization cross sections of the molecules 2-ethylfuran, 2-acetylfuran and furfural, including partial ionization cross sections for the dissociative ionized fragments, are measured for the first time. These measurements are important because they allow fuel quantification via photoionization mass spectrometry
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