2-Pentylfuran Property

Boiling point:

64-66 °C/23 mmHg (lit.)

Density 

0.883 g/mL at 20 °C (lit.) 0.886 g/mL at 25 °C (lit.)

refractive index 

n20/D 1.448(lit.)

FEMA 

3317 | 2-PENTYLFURAN

Flash point:

114 °F

solubility 

Chloroform (Slightly), Methanol (Slightly)

form 

clear liquid

color 

Colorless to Light yellow to Light orange

Specific Gravity

1.01

Odor

at 10.00 % in dipropylene glycol. fruity green earthy beany vegetable metallic

Odor Type

fruity

JECFA Number

1491

BRN 

107854

Stability:

Volatile

LogP

3.97

CAS DataBase Reference

3777-69-3(CAS DataBase Reference)

NIST Chemistry Reference

Furan, 2-pentyl-(3777-69-3)

EPA Substance Registry System

Furan, 2-pentyl- (3777-69-3)

Safety

Hazard Codes 

Xn

Risk Statements 

10-22-41

Safety Statements 

16-26-39-36/37-23

RIDADR 

UN 1993 3/PG 3

WGK Germany 

3

RTECS 

LU5187000

Hazard Note 

Harmful

TSCA 

Yes

HazardClass 

3

PackingGroup 

III

HS Code 

29321900

Toxicity

LD50 orl-mus: 1200 mg/kg DCTODJ 3,249,80

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H226Flammable liquid and vapour

H302Harmful if swallowed

Precautionary statements

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

P233Keep container tightly closed.

P240Ground/bond container and receiving equipment.

P241Use explosion-proof electrical/ventilating/lighting/…/equipment.

P242Use only non-sparking tools.

P301+P312IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.

2-Pentylfuran Chemical Properties,Usage,Production

Chemical Properties

Colorless to light yellow liqui

Chemical Properties

2-Pentylfuran has a fruity odor. This compound is also reported as having green bean, metallic, vegetable odor.

Occurrence

Reported found in over 100 food and beverages including coffee, roasted filberts, many berries, currants, guava, grapes, melon, asparagus, cabbage, kohlrabi, celery, cucumber, potato, tomato, Scotch spearmint oil, parsley, breads, yogurt, butter, boiled egg, fish, fish oil, cooked meats, cocoa, coffee, tea, roasted peanuts, pecan, popcorn, potato chips, oats, soybean, avocado, prunes, mushroom, sesame seed oil, mango, cauliflower, broccoli, walnut, fig, coriander seed, rice, sweet potato, calamus, licorice, buckwheat, sweet corn, malt, wort, cassava, endive, clary sage, shrimp, nectarines, okra, crab, clam, anise hyssop, maté, Roman chamomile oil, angelica root oil and mastic gum oil.

Uses

2-Pentylfuran-d11 is the labeled analogue of 2-Pentylfuran (P284953), a volatile compound that is detected in meat smoke aerosol, rice aroma and tomato paste volatiles.

Definition

ChEBI: 2-pentylfuran is a member of the class of furans that is furan in which the hydrogen at position 2 is replaced by a pentyl group. It is found in many heat-processed foods and drinks. It has a role as an Aspergillus metabolite, a human urinary metabolite, a volatile oil component, an insect repellent, a flavouring agent, a plant growth stimulator and a bacterial metabolite.

Preparation

From 2-furyl-1-pentene by catalytic reduction with Raney-Ni.

Aroma threshold values

Detection: 6 ppb

Taste threshold values

Taste characteristics at 15 ppm: green, waxy with a cooked caramellic nuance.

General Description

2-Pentylfuran is produced by Aspergillus fumigatus in vitro, when cultured on blood agar, nutrient agar and other medically important fungi including?Aspergillus flavus, Aspergillus niger, Scedosporum apiospermum?and?Fusarium?species.

Safety Profile

Moderately toxic by ingestion.When heated to decomposition it emits acrid smoke andirritating vapors.