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W249166

Sigma-Aldrich

Furfuryl alcohol

greener alternative

natural, ≥95%, FG

Synonym(s):

2-(Hydroxymethyl)furan

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About This Item

Empirical Formula (Hill Notation):
C5H6O2
CAS Number:
98-00-0
Molecular Weight:
98.10
FEMA Number:
2491
Beilstein/REAXYS Number:
106291
EC Number:
202-626-1
Council of Europe no.:
2023
MDL number:
MFCD00003252
UNSPSC Code:
12164502
PubChem Substance ID:
329830499
Flavis number:
13.019
NACRES:
NA.21

grade

FG
Halal
Kosher
natural

Quality Level

400

reg. compliance

EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 175.105

vapor density

3.4 (vs air)

vapor pressure

0.5 mmHg ( 20 °C)
1 mmHg ( 32 °C)
5.5 mmHg ( 55 °C)

assay

≥95%

autoignition temp.

915 °F

expl. lim.

16.3 %

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

refractive index

n20/D 1.486 (lit.)

bp

170 °C (lit.)

mp

−29 °C (lit.)

density

1.135 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

greener alternative category

Aligned,

organoleptic

bread; brown

storage temp.

2-8°C

SMILES string

OCc1ccco1

InChI

1S/C5H6O2/c6-4-5-2-1-3-7-5/h1-3,6H,4H2

InChI key

XPFVYQJUAUNWIW-UHFFFAOYSA-N

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General description

Natural Occurrence: Burley tobacco, bread, cocoa, coffee, juniper berry oil, potato chips, roasted barley, whiskey
Furfuryl alcohol is a volatile flavor compound that occurs naturally in popcorn, rice cakes and sweet corn products.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Application

Although this chemical doesn′t usually play a starring role in flavors, it will help to contribute brown, subtly smoky notes to Indonesian-type vanilla flavors, bacon and other smoked meats, lapsang souchong tea, whiskey, grain, coffee and barbecue flavors.

Biochem/physiol Actions

Taste at 20-40ppm

pictograms

Skull and crossbonesHealth hazard
GHS06,GHS08

signalword

Danger

Hazard Classifications

Acute Tox. 3 Inhalation - Acute Tox. 4 Oral - Carc. 2 - Eye Irrit. 2 - STOT RE 2 Inhalation - STOT SE 3

target_organs

Nose, Respiratory system

Storage Class

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

wgk_germany

WGK 1

flash_point_f

149.0 °F - closed cup

flash_point_c

65 °C - closed cup

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Popcorn flavor: identification of volatile compounds.
Walradt JP, et al.
Journal of Agricultural and Food Chemistry, 18(5), 926-928 (1970)
Studies on flavor volatiles of some sweet corn products.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 42(3), 791-795 (1994)
Judith Michalski et al.
Perfumer & Flavorist, 39(2), 48-49 (2014)
Chun Kwan Tsang et al.
ACS nano, 6(12), 10546-10554 (2012-11-03)
A stable, label-free optical biosensor based on a porous silicon-carbon (pSi-C) composite is demonstrated. The material is prepared by electrochemical anodization of crystalline Si in an HF-containing electrolyte to generate a porous Si template, followed by infiltration of poly(furfuryl) alcohol
Organocatalytic synthesis of highly substituted furfuryl alcohols and amines.
J Stephen Clark et al.
Angewandte Chemie (International ed. in English), 51(48), 12128-12131 (2012-10-26)
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