W367303
2-乙基呋喃
≥99%
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关于此项目
经验公式（希尔记法）:
C6H8O
化学文摘社编号:
分子量:
96.13
FEMA Number:
3673
Council of Europe no.:
11706
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
13.092
EC Number:
221-714-0
NACRES:
NA.21
MDL number:
Organoleptic:
coffee; ethereal; sweet
Grade:
Halal
Kosher
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
2-乙基呋喃, ≥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
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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.
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)
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)
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)
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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