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2-Pentylfuran

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2-Pentylfuran Basic information

Product Name:
2-Pentylfuran
Synonyms:
  • 2-AMYLFURAN
  • 2-N-AMYLFURAN
  • 2-(N-PENTYL)FURAN
  • 2-PENTYLFURAN
  • 2-AMYL FURAN, NATURAL
  • FEMA 3317
  • FMEA 3317
  • 2-pentyl-fura
CAS:
3777-69-3
MF:
C9H14O
MW:
138.21
EINECS:
223-234-7
Product Categories:
  • Alphabetical Listings
  • Flavors and Fragrances
  • Furan&Benzofuran
  • furnan Flavor
  • O-P
Mol File:
3777-69-3.mol
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2-Pentylfuran Chemical Properties

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)
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Safety Information

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

MSDS

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2-Pentylfuran Usage And Synthesis

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.

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