W367303

Sigma-Aldrich

2-Ethylfuran

≥99%

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

Quality Level

biological source

synthetic

grade

Halal
Kosher

Agency/Method

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.)

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

coffee; ethereal; sweet

food allergen

no known allergens

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.

Packaging

25, 100 g in glass bottle

Other Notes

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Pictograms

Flame

Signal Word

Danger

Hazard Statements

Precautionary Statements

hazcat

Flam. Liq. 2

storage_class_code

3 - Flammable liquids

WGK Germany

WGK 3

Flash Point(F)

28.4 °F - closed cup

Flash Point(C)

-2 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

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.
Iglesias J, et al.
Food Chemistry, 115(4), 1473-1478 (2009)
Comparison of natural polyphenol antioxidants from extra virgin olive oil with synthetic antioxidants in tuna lipids during thermal oxidation.
Medina I, et al.
Journal of Agricultural and Food Chemistry, 47(12), 4873-4879 (1999)
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)
Francisco J Hidalgo et al.
Journal of agricultural and food chemistry, 62(49), 12045-12051 (2014-11-25)
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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