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03030

Supelco

2-Pentylfuran

analytical standard

Synonym(s):

2-Amylfuran

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About This Item

Empirical Formula (Hill Notation):
C9H14O
CAS Number:
3777-69-3
Molecular Weight:
138.21
EC Number:
223-234-7
MDL number:
MFCD00036497
UNSPSC Code:
85151701
PubChem Substance ID:
329747541
NACRES:
NA.24

grade

analytical standard

Quality Level

100

Assay

≥97.0% (GC)

shelf life

limited shelf life, expiry date on the label

refractive index

n20/D 1.448 (lit.)
n20/D 1.448

bp

64-66 °C/23 mmHg (lit.)

density

0.883 g/mL at 20 °C (lit.)
0.886 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

SMILES string

CCCCCc1ccco1

InChI

1S/C9H14O/c1-2-3-4-6-9-7-5-8-10-9/h5,7-8H,2-4,6H2,1H3

InChI key

YVBAUDVGOFCUSG-UHFFFAOYSA-N

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General description

2-Pentylfuran is produced by Aspergillus fumigatus in vitro, when cultured on blood agar, nutrient agar and other medically important fungi including Aspergillus flavus, Aspergillus niger, Scedosporum apiospermum and Fusarium species.

Pictograms

FlameExclamation mark
GHS02,GHS07

Signal Word

Warning

Hazard Statements

H226,H302

Hazard Classifications

Acute Tox. 4 Oral - Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

114.8 °F

Flash Point(C)

46 °C

Regulatory Information

危险化学品

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Certificates of Analysis (COA)

Lot/Batch Number
BCBZ8234
BCBX3849
BCBR1646V
BCBQ8814V

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Investigation into the production of 2-Pentylfuran by Aspergillus fumigatus and other respiratory pathogens in vitro and human breath samples.
Syhre M, et al.
Medical Mycology, 46(3), 209-215 (2008)
Detection of 2-pentylfuran in the breath of patients with Aspergillus fumigatus.
Chambers TS, et al.
Sabouraudia, 47(5), 468-476 (2009)
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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