W331708
2-正戊基呋喃
≥98%, FG
别名:
2-戊基呋喃
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关于此项目
经验公式（希尔记法）:
C9H14O
化学文摘社编号:
分子量:
138.21
FEMA Number:
3317
Council of Europe no.:
10966
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
13.059
EC Number:
223-234-7
NACRES:
NA.21
MDL number:
Organoleptic:
green; earthy; fruity; vegetable
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
SMILES string
CCCCCc1ccco1
InChI key
YVBAUDVGOFCUSG-UHFFFAOYSA-N
InChI
1S/C9H14O/c1-2-3-4-6-9-7-5-8-10-9/h5,7-8H,2-4,6H2,1H3
biological source
synthetic
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002
assay
≥98%
refractive index
n20/D 1.448 (lit.)
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)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
green; earthy; fruity; vegetable
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General description
2-戊基呋喃是一种挥发性杂环化合物，主要与还原大豆油的风味有关。据报道，它是由亚麻酸的自动氧化形成的。
Application
- GC-电子鼻、GC-MS和GC × GC-TOFMS对鲜香绿茶加工过程中挥发性代谢物动态变化的综合研究。：本研究采用先进的分析技术来揭示了鲜香绿茶加工过程中2-戊基呋喃等挥发性代谢物的动态变化。这一发现加深了我们对风味形成及其在优化茶叶加工工艺中的应用的认知（Wang et al., 2024）。
- 挥发物组学揭示水稻害虫三化螟的单食性。：本研究利用挥发物组学揭示水稻害虫三化螟的单食性，确定2-戊基呋喃是参与害虫-植物相互作用的重要挥发性化合物。这些发现在制定有针对性的病虫害防治策略方面具有潜在的应用价值（Adak et al., 2024）。
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Flam. Liq. 3
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
114.8 °F
flash_point_c
46 °C
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Isolation and identification of 2-pentyl-furan as contributing to the reversion flavour of soyabean oil
Chang SS, et al.
Chemistry & Industry, 46, 1926-1926 (1966)
Hangzhen Lan et al.
Mikrochimica acta, 186(7), 412-412 (2019-06-13)
Mesoporous silica-coated solid phase microextraction (SPME) Arrow systems were developed for capturing of low-molecular-weight aliphatic amines (LMWAAs) from complicated sample matrices. Specifically, silicas of type MCM-41, SBA-15 and KIT-6 were chosen as substrates to afford size-exclusion selectivity. They possess ordered
Odor and flavor responses to additives in edible oils.
Evans CD, et al.
Journal of the American Oil Chemists' Society, 48(9), 495-498 (1971)
Identification of 2?Pentyl Furan in Fats and Oils and Its Relationship to the Reversion Flavor of Soybean Oil.
Krishnamurthy RG, et al.
Journal of Food Science, 32(4), 372-374 (1967)
Singlet Oxygen Oxidation for 2?Pentylfuran and 2?Pentenyfuran Formation in Soybean Oil.
Min DB, et al.
Journal of Food Science, 68(4), 1175-1178 (2003)
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