5-Methyl furfural Property

Melting point:

171 °C

Boiling point:

187-189 °C(lit.)

Density 

1.107 g/mL at 25 °C(lit.)

refractive index 

n20/D 1.531

FEMA 

2702 | 5-METHYLFURFURAL

Flash point:

163 °F

storage temp. 

2-8°C

solubility 

33g/l

form 

Liquid

color 

very deep yellow to brown

Specific Gravity

1.1075 (20/20℃)

Odor

at 10.00 % in dipropylene glycol. spice caramel maple

Odor Type

caramellic

Water Solubility 

Soluble in alcohol and water.

Sensitive 

Air Sensitive

JECFA Number

745

BRN 

106895

InChIKey

OUDFNZMQXZILJD-UHFFFAOYSA-N

LogP

0.670

CAS DataBase Reference

620-02-0(CAS DataBase Reference)

NIST Chemistry Reference

2-Furancarboxaldehyde, 5-methyl-(620-02-0)

EPA Substance Registry System

2-Furancarboxaldehyde, 5-methyl- (620-02-0)

Safety

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26

WGK Germany 

2

RTECS 

LT7032500

TSCA 

Yes

HS Code 

29329995

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H227Combustible liquid

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

P210Keep away from heat/sparks/open flames/hot surfaces. — No smoking.

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

P403+P235Store in a well-ventilated place. Keep cool.

P405Store locked up.

P501Dispose of contents/container to..…

5-Methyl furfural Chemical Properties,Usage,Production

Chemical Properties

5-Methylfurfural has a sweet, spicy, warm odor with a sweet caramel-like flavor. May be prepared from sucrose with HCL, followed by treating with stannous chloride; from various methylpentoses by distillation with acid.

Physical properties

colorless to light yellow liquid. soluble in benzene, toluene, carbon tetrachloride and other solvents, insoluble in water.

Occurrence

Reported found in sour cherry, apple, orange juice, cranberry, blueberry, guava, grapes, raisin, peach, blackberry, strawberry jam, asparagus, carrot, onion, potato, bell pepper, tomato, cinnamon, bark, clove bud, bread, parmesan cheese, yogurt, butter, egg, fatty fish, beef, pork liver, beer, cognac, coffee, tea, barley, filberts, popcorn, peanuts, oats, soybean, roasted coconut, cloudberry, passion fruit, pecan, mushroom, starfruit, trassi, sesame seed, mango, tamarind, rice bran, quince, sweet potato, sukiyaki, calamus, licorice, malt, wort, elderberry, mangosteen, kiwifruit, buchu oil, Bourbon vanilla, wild rice, chicory root, shrimp, oyster, clam, okra, pistachio nut and maté

Uses

5-Methyl-2-furaldehyde is used as a perfuming agent. It is used a smoke with essence.

Uses

5-methylfurfural is an intermediate for the synthesis of s-bioallethrin and prallethrin.It used for blending coffee, chocolate, nuts, caramel, spices and on food fragrance. Used in the synthesis of pharmaceutical intermediates.

Definition

ChEBI: 5-methyl-2-furaldehyde is a member of furans and an aldehyde. It has a role as a Maillard reaction product, a human metabolite, an EC 2.2.1.6 (acetolactate synthase) inhibitor and a flavouring agent.

Preparation

From sucrose with HCl, followed by treating with stannous chloride; 5-Methyl furfural is produced by distillation of various methylpentoses with acid together.

Aroma threshold values

Detection: 6 ppm

Taste threshold values

Taste characteristics at 50 ppm: sweet, brown, caramellic, grain, maple-like.

Synthesis Reference(s)

Tetrahedron, 41, p. 3803, 1985 DOI: 10.1016/S0040-4020(01)91401-2
Tetrahedron Letters, 24, p. 5441, 1983 DOI: 10.1016/S0040-4039(00)94107-8

General Description

5-Methylfurfural is formed during the photoexposition of ranitidine hydrochloride. It is employed as potential age marker for Madeira wine. It is a volatile compound present in Lavandula stoechas, Lavandula angustifolia and Lavandula angustifolia x latifolia unifloral honeys.

Metabolic pathway

The biotransformation of 5-methyl-2-furaldehyde is the conversion to 5-methylfuroylgycine and 5-methyl-2- furylmethylketone by rats.