W417901

Sigma-Aldrich

2-Methylfuran

≥98%, stabilized with BHT

Synonym(s):
Silvan
Empirical Formula (Hill Notation):
C5H6O
CAS Number:
Molecular Weight:
82.10
FEMA Number:
4179
Beilstein/REAXYS Number:
103733
EC Number:
MDL number:
PubChem Substance ID:
Flavis number:
13.030
NACRES:
NA.21

Quality Level

biological source

synthetic

grade

Halal
Kosher

reg. compliance

FDA 21 CFR 117

vapor density

2.8 (vs air)

vapor pressure

139 mmHg ( 20 °C)
561 mmHg ( 55 °C)

assay

≥98%

contains

BHT as stabilizer

refractive index

n20/D 1.433 (lit.)

bp

63-66 °C (lit.)

density

0.91 g/mL at 25 °C (lit.)

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

chocolate; ethereal

food allergen

no known allergens

SMILES string

Cc1ccco1

InChI

1S/C5H6O/c1-5-3-2-4-6-5/h2-4H,1H3

InChI key

VQKFNUFAXTZWDK-UHFFFAOYSA-N

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General description

2-Methylfuran is a substituted furan. Its microwave spectrum has been analyzed. The synthesis of 2-MF from carbon sources under different reaction conditions have been reported.
2-Methylfuran (2-MF) is a heterocyclic compound that occurs naturally in coffee and cigarette smoke. It is one of the volatile flavor compounds that may be formed during the thermal degradation of thiamine. 2-MF is reported to be one of the microbial volatile organic compounds (MVOC) in house dust, which is produced as a metabolite by the fungus, Aspergillus versicolor. It is also identified as one of the volatile fungal metabolites produced during fungal growth on wheat.

Packaging

1 kg in glass bottle
4, 9 kg in steel drum

Other Notes

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Pictograms

FlameSkull and crossbones

Signal Word

Danger

Hazard Statements

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

UN 2301 3 / PGII

WGK Germany

1

Flash Point(F)

-7.6 °F

Flash Point(C)

-22 °C

Analysis of volatile compounds for detection of molds in stored cereals.
Borjesson T, et al.
Cereal Chem., 66(4), 300-304 (1989)
Growth and volatile metabolite production of Aspergillus versicolor in house dust.
Pasanen P, et al.
Environment International, 23(4), 425-432 (1997)
Volatile flavor compounds produced by heat degradation of thiamine (vitamin B1).
Arnold RG, et al.
Journal of Agricultural and Food Chemistry, 17(2), 390-392 (1969)
V Ravindranath et al.
Toxicology and applied pharmacology, 85(1), 78-91 (1986-08-01)
Administration of a single ip dose of 2-methylfuran (2-MF) to male Sprague-Dawley rats at a dose of 100 mg/kg produced centrilobular necrosis of the liver and bronchial injury of the lung, the severity of the lesions increasing with increasing doses...
Guangyi Li et al.
ChemSusChem, 5(10), 1958-1966 (2012-08-22)
Hydroxyalkylation-alkylation (HAA) coupled with hydrodeoxygenation is a promising route for the synthesis of renewable high-quality diesel or jet fuel. In this work, a series of solid-acid catalysts were firstly used for HAA between lignocellulose-derived furan and carbonyl compounds. Among the...

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