| Identification | More | [Name]
TETRAHYDROFURFURYL PROPIONATE | [CAS]
637-65-0 | [Synonyms]
2-TETRAHYDROFURYLMETHYL PROPIONATE
FEMA 3058
PROPIONIC ACID TETRAHYDROFURFURYL ESTER
TETRAHYDROFURFURYL PROPIONATE
2-Furanemethanol, tetrahydro-, propanoate
2-Furanmethanol, tetrahydro-, propanoate
tetrahydro-2-furanmethanopropanoate
Tetrahydro-2-furanylmethyl propionate
tetrahydrofurfuryl alcohol propionate
tetrahydrofurfurylpropanoate
2-FURANMETHANOL, TETRAHYDRO-, PROPIONATE
DL-Tetrohydrofurfuryl propionate
2-Furanemethanol,tetrahydro-,propionate]
Tetrahydrofuryl propionate
propanoic aicd tetrahydrofurfuryl ester
N-Propionic acid tetrahydrofurfuryl ester, DL-Tetrahydrofurfuryl propionate
DL-Tetrahydrofurfuryl propionate
N-Propionic acid tetrahydrofurfuryl ester
ENT-4296
Propionic acid tetrahydrofuran-2-ylmethyl ester | [EINECS(EC#)]
211-297-3 | [Molecular Formula]
C8H14O3 | [MDL Number]
MFCD00047080 | [Molecular Weight]
158.19 | [MOL File]
637-65-0.mol |
| Chemical Properties | Back Directory | [Boiling point ]
207 °C(lit.) | [density ]
1.04 g/mL at 25 °C(lit.)
| [FEMA ]
3058 | [refractive index ]
n20/D 1.438(lit.)
| [Fp ]
198 °F
| [storage temp. ]
Sealed in dry,Room Temperature | [Odor]
at 100.00 %. oily paint fruity violet leaf tropical | [Odor Type]
nutty | [JECFA Number]
1445 | [LogP]
0.69 | [Uses]
Tetrahydrofurfuryl Propionate is a synthetic flavoring agent
that is a stable, colorless liquid of chocolate note. it should be stored
in glass or tin-lined containers. it is used in flavors for chocolate
with applications in beverages and ice cream at 2 ppm, and in candy
and baked goods at 20 ppm. | [CAS DataBase Reference]
637-65-0(CAS DataBase Reference) | [EPA Substance Registry System]
2-Furanmethanol, tetrahydro-, propanoate (637-65-0) |
| Hazard Information | Back Directory | [Chemical Properties]
Tetrahydrofurfuryl propionate has a sweet, caramellic, fruity odor with a sweet flavor that is apricot- and chocolate-like. | [Definition]
ChEBI: Tetrahydrofurfuryl propionate is a member of oxolanes. | [Preparation]
By esterification of the corresponding alcohol with acetic anhydride and melted sodium acetate. | [Taste threshold values]
Taste characteristics at 500 ppm: oily, musty, tropical, ethereal, rummy, with a fruity nuance. |
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