2-benzofuran carboxaldehyde
2-benzofurancarboxaldehyde
 
Notes:
Flavouring ingredient
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      Product(s):
      02-11500 2-BENZOFURANCARBOXALDEHYDE, Kosher
       
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1-benzofuran-2-carbaldehyde (Click)
CAS Number: 4265-16-1Picture of molecule
ECHA EINECS - REACH Pre-Reg: 224-248-6
FDA UNII: DGQ01SIT6T
Nikkaji Web: J80.783D
MDL: MFCD00015463
CoE Number: 2247
XlogP3: 2.30 (est)
Molecular Weight: 146.14522000
Formula: C9 H6 O2
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
IBM Patents: Obtain
Obtain
Pubchem Patents: Search
JECFA Food Flavoring: 751  2-benzofurancarboxaldehyde
Flavis Number: 13.031 (Old)
DG SANTE Food Flavourings: 13.031  2-benzofurancarboxaldehyde
FEMA Number: 3128  2-benzofurancarboxaldehyde
FDA Mainterm: 2-BENZOFURANCARBOXALDEHYDE
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Physical Properties:
Appearance: white to pale yellow solid (est)
Assay: 96.00 to 100.00 % 
Food Chemicals Codex Listed: No
Melting Point: 195.00 to  198.00 °C. @ 760.00 mm Hg
Melting Point: 130.00 to  131.00 °C. @ 13.00 mm Hg
Boiling Point: 130.00 to  131.00 °C. @ 13.00 mm Hg
Boiling Point: 135.00 °C. @ 18.00 mm Hg
Acid Value: 3.00 max. KOH/g
Vapor Pressure: 0.020000 mm/Hg @ 25.00 °C. (est)
Flash Point: 230.00 °F. TCC ( 110.00 °C. )
logP (o/w): 1.665 (est)
Soluble in:
 alcohol
 water, 1520 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
Odor Type: fruity
Odor Strength: medium
 almond bitter almond  nutty  
Odor Description:
at 100.00 %. 
bitter almond
 nutty  almond bitter almond  tonka  
Taste Description:
nutty bitter almond tonka
  
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Cosmetic Information:
None found
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Suppliers:
Matrix Scientific
For experimental / research use only.
Benzofuran-2-carbaldehyde
Parchem
2-benzofuran carboxaldehyde
Penta International
2-BENZOFURANCARBOXALDEHYDE, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
2-Benzofurancarboxaldehyde
Sigma-Aldrich: Aldrich
For experimental / research use only.
2-Benzofurancarboxaldehyde 97%
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Safety Information:
Preferred SDS: View
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 2-benzofuran carboxaldehyde usage levels up to:
  0.5000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.01 (μg/capita/day)
NOEL (No Observed Effect Level): 25.00 (mg/kg bw per day)
Structure Class: III
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 4
Click here to view publication 4
 average usual ppmaverage maximum ppm
baked goods: -20.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -10.00000
fruit ices: -10.00000
gelatins / puddings: -10.00000
granulated sugar: --
gravies: --
hard candy: -10.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
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Safety References:
European Food Safety Athority(efsa): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 13 (FGE.13); Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 (Commission Regulation (EC) No 1565/2000 of 18
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 13Rev1: Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 67, Revision 1 (FGE.67Rev.1): Consideration of 40 furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers evaluated by JECFA at the 65th meeting (JECFA, 2006b) and re-evaluated at the 69th meeting (JECFA, 2009c)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 67 Revision 2 (FGE.67Rev2): Consideration of 28 furan-substituted compounds evaluated by JECFA at the 55th, 65th and 69th meetings (JECFA, 2001, 2006a, 2009b)
View page or View pdf
EPI System: View
EPA Substance Registry Services (TSCA): 4265-16-1
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 61341
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 1-benzofuran-2-carbaldehyde
Chemidplus: 0004265161
RTECS: DF6490000 for cas# 4265-16-1
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References:
 1-benzofuran-2-carbaldehyde
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 4265-16-1
Pubchem (cid): 61341
Pubchem (sid): 135018028
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS): View
CHEMBL: View
HMDB (The Human Metabolome Database): HMDB33183
FooDB: FDB011194
Export Tariff Code: 2932.19.0000
ChemSpider: View
EFSA Update of results on the monitoring of furan levels in food: Read Report
EFSA Previous report: Results on the monitoring of furan levels in food: Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food: Read Report
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
 
For Odor
anisic
ortho-acetanisoleFL/FR
ortho-anisaldehydeFL/FR
balsamic
2-acetyl furanFL/FR
 benzyl cinnamateFL/FR
 methyl (E)-cinnamateFL/FR
 methyl cinnamateFL/FR
bready
 furfuralFL/FR
buttery
3,4-hexane dioneFL/FR
camphoreous
 butyrophenoneFL/FR
caramellic
 geranyl crotonateFR
chocolate
 chocolate pyrazine AFL/FR
2-methoxy-3-methyl pyrazineFL/FR
ethereal
 cyclohexyl formateFL/FR
floral
 acetophenoneFL/FR
 phenyl acetaldehyde diisobutyl acetalFL/FR
fruity
 allyl 2-ethyl butyrateFL/FR
 allyl benzoateFR
 allyl isovalerateFL/FR
bitter almond oilFL/FR
isoamyl 2-methyl butyrateFL/FR
 amyl butyrateFL/FR
para-anisyl propionateFL/FR
 benzaldehydeFL/FR
 benzaldehyde / methyl anthranilate schiff's baseFR
 benzaldehyde glycrol acetalFL/FR
 bread thiopheneFL/FR
 cherry oxyacetateFL/FR
 cherry pentenoateFL/FR
 cherry propanolFL/FR
 cyclohexyl cinnamateFL/FR
4-ethyl benzaldehydeFL/FR
 ethyl benzoyl acetateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
 heptyl isobutyrateFL/FR
3-methyl-2-butenalFL/FR
 raspberry ketone methyl etherFL/FR
meta-tolualdehydeFL/FR
para-tolualdehydeFL/FR
 tolualdehyde glyceryl acetalFL/FR
 tolualdehydes (mixed o,m,p)FL/FR
green
 benzaldehyde dimethyl acetalFL/FR
 phenyl acetaldehyde diethyl acetalFL/FR
herbal
laevo-perillaldehydeFL/FR
honey
 methyl phenyl acetateFL/FR
 phenyl pyruvic acidFL/FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
3,5-cocoa pyrazineFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-ethoxypyrazineFL/FR
 nutty cyclohexenoneFL/FR
phenolic
2'-hydroxyacetophenoneFL/FR
 methyl benzoateFL/FR
powdery
para-anisyl acetateFL/FR
 dibenzyl ketoneFL/FR
spicy
 cinnamyl isovalerateFL/FR
para-methoxycinnamaldehydeFL/FR
(E)-para-methoxycinnamaldehydeFL/FR
 
For Flavor
 
No flavor group found for these
 allyl 2-ethyl butyrateFL/FR
para-anisyl propionateFL/FR
 butyrophenoneFL/FR
 chocolate pyrazine AFL/FR
 chocolate pyrazine BFL
 cyclohexyl cinnamateFL/FR
 ethyl 2-phenyl-3-furoateFL
4-ethyl benzaldehydeFL/FR
5-ethyl-2-thiophene carboxaldehydeFL
2-hexenalFL
(E)-para-methoxycinnamaldehydeFL/FR
 methyl (E)-cinnamateFL/FR
 methyl furfuracrylateFL
4-methyl salicylaldehydeFL
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-ethoxypyrazineFL/FR
 phenyl acetaldehyde diethyl acetalFL/FR
para-tolualdehydeFL/FR
meta-tolualdehydeFL/FR
 tolualdehyde glyceryl acetalFL/FR
anisic
ortho-anisaldehydeFL/FR
aromatic
laevo-perillaldehydeFL/FR
berry
 heptyl isobutyrateFL/FR
 raspberry ketone methyl etherFL/FR
bitter
 dibenzyl ketoneFL/FR
brown
 furfuralFL/FR
buttery
3,4-hexane dioneFL/FR
cherry
para-methoxycinnamaldehydeFL/FR
floral
 methyl phenyl acetateFL/FR
 allyl isovalerateFL/FR
bitter almond oilFL/FR
isoamyl 2-methyl butyrateFL/FR
 amyl butyrateFL/FR
para-anisyl acetateFL/FR
 benzaldehydeFL/FR
 benzaldehyde glycrol acetalFL/FR
 bread thiopheneFL/FR
 cherry laurel oilFL
 cherry oxyacetateFL/FR
 cherry pentenoateFL/FR
 cherry propanolFL/FR
 cinnamyl isovalerateFL/FR
 ethyl benzoyl acetateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
2,4-hexadien-1-olFL
3-methyl-2-butenalFL/FR
 tolualdehydes (mixed o,m,p)FL/FR
green
 benzaldehyde dimethyl acetalFL/FR
 cyclohexyl formateFL/FR
honey
 phenyl acetaldehyde diisobutyl acetalFL/FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
2'-hydroxyacetophenoneFL/FR
nutty
2-acetyl furanFL/FR
3,5-cocoa pyrazineFL/FR
3,5(6)-cocoa pyrazineFL
2-methoxy-3-methyl pyrazineFL/FR
 nutty cyclohexenoneFL/FR
phenolic
 methyl benzoateFL/FR
 phenyl pyruvic acidFL/FR
powdery
ortho-acetanisoleFL/FR
 acetophenoneFL/FR
 powdery ketoneFL
spicy
 benzyl cinnamateFL/FR
 methyl cinnamateFL/FR
 
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Potential Uses:
 almondFR
 fruitFR
 jasminFR
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Occurrence (nature, food, other): note
 not found in nature
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Synonyms:
 benzo(b)-2-furfural
 benzo[b]furan-2-carbaldehyde
 benzo[b]furan-2-carboxaldehyde
 benzofuran-2-aldehyde
 benzofuran-2-carbaldehyde
1-benzofuran-2-carbaldehyde
 benzofuran-2-carboxaldehyde
1-benzofuran-2-carboxaldehyde
2-benzofurancarbaldehyde
2-benzofurancarboxaldehyde
 coumarilaldehyde
 coumarone-2-carboxaldehyde
2-formyl benzofuran
2-formylbenzofuran
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