W270318

Sigma-Aldrich

Methyl 2-furoate

≥98%, FG

Synonym(s):
Methyl pyromucate, Methyl furan-2-carboxylate
Empirical Formula (Hill Notation):
C6H6O3
CAS Number:
Molecular Weight:
126.11
FEMA Number:
2703
Beilstein/REAXYS Number:
111110
EC Number:
Council of Europe no.:
358
MDL number:
PubChem Substance ID:
Flavis number:
13.002
NACRES:
NA.21

Quality Level

biological source

synthetic

grade

FG
Halal
Kosher

Agency/Method

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 110

assay

≥98%

refractive index

n20/D 1.487 (lit.)

bp

181 °C (lit.)

density

1.179 g/mL at 25 °C (lit.)

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

berry; mushroom; fruity; sweet; tobacco

food allergen

no known allergens

fragrance allergen

no known allergens

SMILES string

COC(=O)c1ccco1

InChI

1S/C6H6O3/c1-8-6(7)5-3-2-4-9-5/h2-4H,1H3

InChI key

HDJLSECJEQSPKW-UHFFFAOYSA-N

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General description

Methyl 2-furoate has been identified as one of the volatile flavor compounds in tequila, okra, berrycactus and black currant juice.

Application

Methyl 2-furoate is a high-value compound, which finds applications in fine chemicals, fragrance, and flavor industries.

Packaging

100 g in glass bottle
1 kg in glass bottle
5 kg in poly drum

Other Notes

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Legal Information

For R&D Use and/or Food Manufacturing only

Pictograms

Skull and crossbones

Signal Word

Danger

Target Organs

Respiratory system

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

UN 2810 6.1 / PGIII

WGK Germany

WGK 3

Flash Point(F)

163.4 °F - closed cup

Flash Point(C)

73 °C - closed cup

Kinetic study of lipase-catalyzed esterification of furoic acid to methyl-2-furoate
Zhang Y, et al.
Biochemical Engineering Journal, 161, 107587-107587 (2020)
Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).
Alejandro Vazquez?Cruz M, et al.
Journal of Food Science, 77(4) (2012)
Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma.
Varming C, et al.
Journal of Agricultural and Food Chemistry, 52(25), 7628-7636 (2004)
Oxidative esterification of furfural by Au nanoparticles supported CMK-3 mesoporous catalysts
Radhakrishnan R, et al.
Applied Catalysis A: General, 545, 33-43 (2017)
Volatile components of okra.
Ames JM & Macleod G.
Phytochemistry, 29(4), 1201-1207 (1990)

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