| Identification | More | [Name]
2-Pentylfuran | [CAS]
3777-69-3 | [Synonyms]
2-AMYLFURAN
2-N-AMYLFURAN
2-(N-PENTYL)FURAN
2-PENTYLFURAN
FEMA 3317
FMEA 3317
2-pentyl-fura
2-pentylfurane
Furan, 2-pentyl-
2-(2-Furyl)pentane
2-PENTYLFURAN 97+%
2-(N-PENTYL)FURAN 98%
PENTYLFURANE
pentylfuran,2-pentylfuran,2-n-amylfuran
2-AMYL FURAN, NATURAL | [EINECS(EC#)]
223-234-7 | [Molecular Formula]
C9H14O | [MDL Number]
MFCD00036497 | [Molecular Weight]
138.21 | [MOL File]
3777-69-3.mol |
| Chemical Properties | Back Directory | [Appearance]
Colorless to light yellow liqui | [Boiling point ]
64-66 °C/23 mmHg (lit.) | [density ]
0.883 g/mL at 20 °C(lit.) | [FEMA ]
3317 | [refractive index ]
n20/D 1.448(lit.)
| [Fp ]
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]
3777-69-3(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xn | [Risk Statements ]
R10:Flammable.
R22:Harmful if swallowed.
R41:Risk of serious damage to eyes. | [Safety Statements ]
S16:Keep away from sources of ignition-No smoking .
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S39:Wear eye/face protection .
S36/37:Wear suitable protective clothing and gloves .
S23:Do not breathe gas/fumes/vapor/spray (appropriate wording to be specified by the manufacturer) . | [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 Information | Back Directory | [Chemical Properties]
2-Pentylfuran has a fruity odor. This compound is also reported as having green bean, metallic, vegetable odor. | [Chemical Properties]
Colorless to light yellow liqui | [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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