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Key Documents

W367303

Sigma-Aldrich

2-Ethylfuran

≥99%

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About This Item

Empirical Formula (Hill Notation):
C6H8O
CAS Number:
Molecular Weight:
96.13
FEMA Number:
3673
EC Number:
Council of Europe no.:
11706
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
13.092
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

Halal
Kosher

agency

meets purity specifications of JECFA

assay

≥99%

refractive index

n20/D 1.439 (lit.)

bp

92-93 °C/768 mmHg (lit.)

density

0.912 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

coffee; ethereal; sweet

SMILES string

CCc1ccco1

InChI

1S/C6H8O/c1-2-6-4-3-5-7-6/h3-5H,2H2,1H3

InChI key

HLPIHRDZBHXTFJ-UHFFFAOYSA-N

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General description

2-Ethylfuran is one of the volatile components of bell pepper and certain fish species.

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

pictograms

Flame

signalword

Danger

hcodes

pcodes

Hazard Classifications

Flam. Liq. 2

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

28.4 °F - closed cup

flash_point_c

-2 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Static headspace gas chromatographic analyses to determine oxidation of fish muscle lipids during thermal processing.
Medina I, et al.
Journal of the American Oil Chemists' Society, 76(2), 231-236 (1999)
Effect of tissue disruption on volatile constituents of bell peppers.
Wu CM & Liou SE.
Journal of Agricultural and Food Chemistry, 34(4), 770-772 (1986)
Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography?mass spectrometry.
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The carbonyl-scavenging ability of 2-amino-1-methylbenzimidazole (AMBI) and the heterocyclic aromatic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was investigated in an attempt to identify new routes that can modify the carbonyl content of foods. The reaction of both AMBI and PhIP with 2-alkenals, 2,4-alkadienals

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