| Identification | Back Directory | [Name]
ALLYL 2-FUROATE | [CAS]
4208-49-5 | [Synonyms]
NSC 18604
FEMA 2030
ALLYL FUROATE
ALLYL 2-FUROATE
2-ALLYL FUROATE
ALLYL 2-FUROATE 98+%
Allyl 2-furancarboxylate
2-Furoic acid allyl ester
Allyl furan-2-carboxylate
2-Allyl furoate USP/EP/BP
prop-2-enyl furan-2-carboxylate
2-Furancarboxylic acid allyl ester
furan-2-carboxylic acid allyl ester
2-furancarboxylicacid,2-propenylester
2-Furancarboxylic acid, 2-propen-1-yl ester | [EINECS(EC#)]
224-128-3 | [Molecular Formula]
C8H8O3 | [MDL Number]
MFCD00016580 | [MOL File]
4208-49-5.mol | [Molecular Weight]
152.15 |
| Chemical Properties | Back Directory | [Melting point ]
209 °C | [Boiling point ]
206-209 °C(lit.)
| [density ]
1.181 g/mL at 25 °C(lit.)
| [FEMA ]
2030 | ALLYL 2-FUROATE | [refractive index ]
n20/D 1.495(lit.)
| [Fp ]
205 °F
| [storage temp. ]
under inert gas (nitrogen or Argon) at 2-8°C | [Appearance]
Colorless to off-white Liquid | [Odor]
at 100.00 %. caramel fruity jam | [biological source]
synthetic | [Odor Type]
caramellic | [JECFA Number]
21 | [Major Application]
flavors and fragrances | [InChI]
1S/C8H8O3/c1-2-5-11-8(9)7-4-3-6-10-7/h2-4,6H,1,5H2 | [InChIKey]
SJRQTHAMRUOPBJ-UHFFFAOYSA-N | [SMILES]
C=CCOC(=O)c1ccco1 | [LogP]
1.80 | [EPA Substance Registry System]
2-Furancarboxylic acid, 2-propenyl ester (4208-49-5) |
| Hazard Information | Back Directory | [Chemical Properties]
A liquid with caramellic, fruity odor | [Chemical Properties]
Colorless or yellowish liquid | [Physical properties]
Colorless or pale straw-colored liquid. Darkens when exposed to daylight or air.
Very slightly soluble in water, miscible with
alcohol, essential oils, flavor chemicals, and
soluble in Propylene giycol. | [Occurrence]
Reported found in grilled and roasted beef and shoyu (fermented soya hydrolysate).
| [Uses]
flavors and fragrances | [Definition]
ChEBI: 2-Propenyl 2-furancarboxylate is a carboxylic ester. It is functionally related to a 2-furoic acid. |
| Questions And Answer | Back Directory | [Aroma]
Caramellic-fruity odor, often classified as "jam-like" or "cooked-preserve-like", reminiscent of canned, syrypy fruit, Fruity-pineapple-strawberry-like flavor with a distinct note toward the caramellic (according to purity of the chemical). Useful in flavors for imitation Pineapple, Strawberry, Mango, etc. in traces (mostly less than 1 ppm in the finished food). Interesting in imitation - or "reconditioned" Coffee flavor. |
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