| Identification | More | [Name]
5-Methyl furfural | [CAS]
620-02-0 | [Synonyms]
2-FORMYL-5-METHYLFURAN
5-METHYL-2-FURALDEHYDE
5-METHYL-2-FURANCARBALDEHYDE
5-METHYL-2-FURFURAL
5-METHYL-2-FURFUROL
5-METHYLFURAN-2-ALDEHYDE
5-METHYLFURFURAL
5-METHYLFURFUROL
AKOS BBS-00003183
FEMA 2702
2-Furaldehyde, 5-methyl-
2-Methyl-5-formylfuran
5-methyIfurfural
5-methyl-2-furaldehyd
5-Methyl-2-furanaldehyde
5-methyl-2-furancarboxaldehyd
5-Methyl-2-furancarboxaldehyde
5-Methyl-2-furancarboxaldehyde (5-methylfurfural)
5-methyl-furan-2-carbaldehyde
5-Methylfurfuraldehyde | [EINECS(EC#)]
210-622-6 | [Molecular Formula]
C6H6O2 | [MDL Number]
MFCD00003232 | [Molecular Weight]
110.11 | [MOL File]
620-02-0.mol |
| Chemical Properties | Back Directory | [Appearance]
Colorless to light yellow liqui | [Melting point ]
171 °C | [Boiling point ]
187-189 °C(lit.) | [density ]
1.107 g/mL at 25 °C(lit.)
| [FEMA ]
2702 | [refractive index ]
n20/D 1.531
| [Fp ]
163 °F
| [storage temp. ]
Refrigerator | [solubility ]
33g/l | [form ]
Liquid | [color ]
very deep yellow to brown
| [Specific Gravity]
1.1075 (20/20℃) | [Odor]
at 10.00 % in dipropylene glycol. spice caramel maple | [biological source]
synthetic | [Odor Type]
caramellic | [Water Solubility ]
Soluble in alcohol and water. | [Sensitive ]
Air Sensitive | [JECFA Number]
745 | [BRN ]
106895 | [Major Application]
flavors and fragrances | [Cosmetics Ingredients Functions]
PERFUMING | [InChI]
1S/C6H6O2/c1-5-2-3-6(4-7)8-5/h2-4H,1H3 | [InChIKey]
OUDFNZMQXZILJD-UHFFFAOYSA-N | [SMILES]
[H]C(=O)c1ccc(C)o1 | [LogP]
0.670 | [CAS DataBase Reference]
620-02-0(CAS DataBase Reference) | [NIST Chemistry Reference]
2-Furancarboxaldehyde, 5-methyl-(620-02-0) | [EPA Substance Registry System]
620-02-0(EPA Substance) |
| Hazard Information | Back Directory | [Description]
5-Methylfurfural has a sweet, spicy, warm odor with a sweet
caramel-like flavor. May be prepared from sucrose with HCL, followed by treating with stannous chloride; from various methylpentoses by distillation with acid. | [Chemical Properties]
5-Methylfurfural has a sweet, spicy, warm odor with a sweet caramel-like flavor. May be prepared from sucrose with HCL, followed by treating with stannous chloride; from various methylpentoses by distillation with acid. | [Physical properties]
colorless to light yellow liquid. soluble in benzene, toluene, carbon tetrachloride and other solvents, insoluble in water. | [Occurrence]
Reported found in sour cherry, apple, orange juice, cranberry, blueberry, guava, grapes, raisin, peach, blackberry, strawberry jam, asparagus, carrot, onion, potato, bell pepper, tomato, cinnamon, bark, clove bud, bread, parmesan cheese,
yogurt, butter, egg, fatty fish, beef, pork liver, beer, cognac, coffee, tea, barley, filberts, popcorn, peanuts, oats, soybean, roasted
coconut, cloudberry, passion fruit, pecan, mushroom, starfruit, trassi, sesame seed, mango, tamarind, rice bran, quince, sweet potato,
sukiyaki, calamus, licorice, malt, wort, elderberry, mangosteen, kiwifruit, buchu oil, Bourbon vanilla, wild rice, chicory root, shrimp,
oyster, clam, okra, pistachio nut and maté | [Uses]
5-Methyl-2-furaldehyde is used as a perfuming agent. It is used a smoke with essence. | [Uses]
Used for blending coffee, chocolate, nuts, caramel, spices and on food fragrance. Used in the synthesis of pharmaceutical intermediates. | [Definition]
ChEBI: 5-methyl-2-furaldehyde is a member of furans and an aldehyde. It has a role as a Maillard reaction product, a human metabolite, an EC 2.2.1.6 (acetolactate synthase) inhibitor and a flavouring agent. | [Preparation]
From sucrose with HCl, followed by treating with stannous chloride; from various methylpentoses by distillation with acid.
| [Aroma threshold values]
Detection: 6 ppm | [Taste threshold values]
Taste characteristics at 50 ppm: sweet, brown, caramellic, grain, maple-like. | [Synthesis Reference(s)]
Tetrahedron, 41, p. 3803, 1985 DOI: 10.1016/S0040-4020(01)91401-2
Tetrahedron Letters, 24, p. 5441, 1983 DOI: 10.1016/S0040-4039(00)94107-8 | [General Description]
5-Methylfurfural is formed during the photoexposition of ranitidine hydrochloride. It is employed as potential age marker for Madeira wine. It is a volatile compound present in Lavandula stoechas, Lavandula angustifolia and Lavandula angustifolia x latifolia unifloral honeys.
| [Metabolic pathway]
The biotransformation of 5-methyl-2-furaldehyde is the
conversion to 5-methylfuroylgycine and 5-methyl-2-
furylmethylketone by rats. | [storage]
Store at -20°C |
|
| Company Name: |
J & K SCIENTIFIC LTD.
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| Telephone: |
18210857532 18210857532 |
| Website: |
https://www.jkchemical.com |
| Company Name: |
Alfa Aesar
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| Telephone: |
400-6106006 |
| Website: |
http://chemicals.thermofisher.cn |
| Company Name: |
jiliang chemicals
|
| Telephone: |
21-62165282 |
| Website: |
http://www.jiliangchem.com |
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