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Merck
CN

W367303

2-Ethylfuran

≥99%

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About This Item

Empirical Formula (Hill Notation):
C6H8O
CAS Number:
3208-16-0
Molecular Weight:
96.13
FEMA Number:
3673
Council of Europe no.:
11706
UNSPSC Code:
12164502
PubChem Substance ID:
24901529
Flavis number:
13.092
EC Number:
221-714-0
NACRES:
NA.21
MDL number:
MFCD00003259
Organoleptic:
coffee; ethereal; sweet
Grade:
Halal
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

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Product Name

2-Ethylfuran, ≥99%

SMILES string

CCc1ccco1

InChI

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

InChI key

HLPIHRDZBHXTFJ-UHFFFAOYSA-N

biological source

synthetic

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

Quality Level

300
400

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Disclaimer

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

General description

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

pictograms

Flame
GHS02

signalword

Danger

hcodes

H225

pcodes

P210

Hazard Classifications

Flam. Liq. 2

Storage Class

3 - Flammable liquids

wgk

WGK 3

flash_point_f

28.4 °F - closed cup

flash_point_c

-2 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Regulatory Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
SHBS2681
SHBR7907
SHBN0317
MKCK0875
MKBZ7099V

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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)
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)
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)
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)
Francisco J Hidalgo et al.
Journal of agricultural and food chemistry, 62(49), 12045-12051 (2014-11-25)
The carbonyl-scavenging ability of 2-amino-1-methylbenzimidazole (AMBI) and the heterocyclic aromatic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was investigated in an attempt to identify new routes that can modify the carbonyl content of foods. The reaction of both AMBI and PhIP with 2-alkenals, 2,4-alkadienals
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