所有图片(1)
About This Item
经验公式（希尔记法）:
C6H6O2
CAS号:
分子量:
110.11
FEMA编号:
2702
Beilstein:
106895
EC 号:
欧洲委员会编号:
119
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
13.001
NACRES:
NA.21
性状检查:
caramel; maple; spicy; sweet
等级:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
生物来源:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
meets purity specifications of JECFA
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
方案
≥98%
杂质
<0.1% DMF (residual starting material)
折射率
n20/D 1.531 (lit.)
沸点
187 °C (lit.)
密度
1.107 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
性状检查
caramel; maple; spicy; sweet
储存温度
2-8°C
SMILES字符串
[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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一般描述
5-甲基呋喃醛已被确定为罗望子、荷兰咖啡、桶装陈酿葡萄酒和深油炸大豆中的一种挥发性风味化合物。
应用
- 通过SPME-GC-MS建立菲律宾咖啡代谢组学指纹图谱，用于地理和品种分类。：本研究采用固相微萃取气相色谱-质谱联用技术（SPME-GC-MS）建立了菲律宾咖啡的代谢组学指纹图谱，以鉴定5-甲基糠醛等化合物，用于根据地理和品种对咖啡进行分类。这项研究强调了5-甲基糠醛在区分咖啡品种方面的潜力，展示了其在食品生物化学中的应用（Ongo et al., 2020）。
储存分类代码
10 - Combustible liquids
WGK
WGK 2
闪点(°F)
161.6 °F - closed cup
闪点(°C)
72 °C - closed cup
个人防护装备
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Volatile flavor components of deep fat-fried soybeans.
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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)
Volatile flavor components of tamarind (Tamarindus indica L.).
Zhang Y, et al.
J. Essent. Oil Res., 2(4), 197-198 (1990)
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)
S Uddin et al.
Biochemistry and molecular biology international, 35(1), 185-195 (1995-01-01)
Furfural and methylfurfural are dietary mutagens and are present in various food products and beverages. The alkaline-induced unwinding of calf thymus DNA permitted the measurement of the number of strand breaks formed by furfural and methylfurfural, as a function of
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