2-FURYLACETONE Property

Melting point:

28-30°C

Boiling point:

179-180°C

Density 

1.1040

refractive index 

1.5035 (estimate)

FEMA 

2496 | (2-FURYL)-2-PROPANONE

Flash point:

179-180°C

solubility 

Soluble in alcohol, triacetin.

Specific Gravity

1.058

Odor

at 1.00 % in dipropylene glycol. caramellic fruity spicy radish

Odor Type

herbal

JECFA Number

1508

LogP

0.60

EPA Substance Registry System

2-Propanone, 1-(2-furanyl)- (6975-60-6)

Safety

Hazard Codes 

Xn

Risk Statements 

36/37/38-41-37/38-22

Safety Statements 

26-36/37/39-39

TSCA 

Yes

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Hazard statements

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

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

P304+P340IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing.

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

P405Store locked up.

2-FURYLACETONE Chemical Properties,Usage,Production

Description

(2-Furyl)-2-propanone has an odor and taste suggestive of radish. This substance is synthesized by heating the α-methyl-p-(α-furyl) glycidic acid ethyl in aqueous NaOH.

Chemical Properties

(2-Furyl)-2-propanone has an odor and taste suggestive of radish.

Physical properties

Colorless oily liquid. Insoluble in water, soluble in alcohol and oils.

Occurrence

Reported found in roasted coffee, roasted onion, cooked potato, wheaten bread, fried beef, pork liver, sherry, soybeans and sukiyaki

Uses

Suitable for fragrance applications.2-Furylacetone is used as the reactant in the synthesis and transformations of furan derivatives

Definition

ChEBI: 1-(2-Furanyl)-2-propanone is a heteroarene.

Preparation

By heating the α-methyl-β-(α-furyl) glydidic acid ethyl in aqueous NaOH.

Application

Sweet, fruity-spicy, slightly Nut-like taste. 2-furylacetone is used in flavor compositions, mainly fruity types, also combination flavors for ice cream, etc. Concentration used is normally about 2 to 20 ppm in the finished product.