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W270318

Sigma-Aldrich

2-糠酸甲酯

≥98%, FG

别名:

2-呋喃甲酸甲酯, 2-呋喃羧酸甲酯

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About This Item

经验公式（希尔记法）:
C6H6O3
CAS号:
611-13-2
分子量:
126.11
FEMA编号:
2703
Beilstein:
111110
EC 号:
210-254-6
欧洲委员会编号:
358
MDL编号:
MFCD00003236
UNSPSC代码:
12164502
PubChem化学物质编号:
24901271
Flavis编号:
13.002
NACRES:
NA.21
性状检查:
berry; mushroom; fruity; sweet; tobacco
等级:
FG
Fragrance grade
Halal
Kosher
生物来源:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
食品过敏原:
no known allergens

生物来源

synthetic

质量水平

400

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 110

方案

≥98%

折射率

n20/D 1.487 (lit.)

沸点

181 °C (lit.)

密度

1.179 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

berry; mushroom; fruity; sweet; tobacco

SMILES字符串

COC(=O)c1ccco1

InChI

1S/C6H6O3/c1-8-6(7)5-3-2-4-9-5/h2-4H,1H3

InChI key

HDJLSECJEQSPKW-UHFFFAOYSA-N

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相关类别

一般描述

Methyl 2-furoate has been identified as one of the volatile flavor compounds in tequila, okra, berrycactus and black currant juice.

应用

Methyl 2-furoate is a high-value compound, which finds applications in fine chemicals, fragrance, and flavor industries.

象形图

Skull and crossbones
GHS06

警示用语：

Danger

危险分类

Acute Tox. 3 Oral - Acute Tox. 4 Dermal - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

靶器官

Respiratory system

储存分类代码

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

WGK

WGK 3

闪点(°F)

163.4 °F - closed cup

闪点(°C)

73 °C - closed cup

个人防护装备

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

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBS4654
SHBR6285
SHBQ7783
SHBP5822
MKCJ3891

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Kinetic study of lipase-catalyzed esterification of furoic acid to methyl-2-furoate
Zhang Y, et al.
Biochemical Engineering Journal, 161, 107587-107587 (2020)
Oxidative esterification of furfural by Au nanoparticles supported CMK-3 mesoporous catalysts
Radhakrishnan R, et al.
Applied Catalysis A: General, 545, 33-43 (2017)
Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).
Alejandro Vazquez?Cruz M, et al.
Journal of Food Science, 77(4) (2012)
Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma.
Varming C, et al.
Journal of Agricultural and Food Chemistry, 52(25), 7628-7636 (2004)
Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber Var. azul.
Mancilla-Margalli NA & Lopez MG
Journal of Agricultural and Food Chemistry, 50(4), 806-812 (2002)
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