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W367303

Sigma-Aldrich

2-Ethylfuran

≥99%

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About This Item

Empirical Formula (Hill Notation):
C6H8O
CAS Number:
3208-16-0
Molecular Weight:
96.13
FEMA Number:
3673
EC Number:
221-714-0
Council of Europe no.:
11706
MDL number:
MFCD00003259
UNSPSC Code:
12164502
PubChem Substance ID:
24901529
Flavis number:
13.092
NACRES:
NA.21

biological source

synthetic

Quality Level

400

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

SMILES string

CCc1ccco1

InChI

1S/C6H8O/c1-2-6-4-3-5-7-6/h3-5H,2H2,1H3

InChI key

HLPIHRDZBHXTFJ-UHFFFAOYSA-N

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Related Categories

General description

2-Ethylfuran is one of the volatile components of bell pepper and certain fish species.

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

pictograms

Flame
GHS02

signalword

Danger

hcodes

H225

pcodes

P210

Hazard Classifications

Flam. Liq. 2

wgk_germany

WGK 3

flash_point_f

closed cup

flash_point_c

closed cup

ppe

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

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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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)
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)
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)
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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