EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

furfuryl alcohol
2-furanmethanol

Sponsors

Flavor Demo Formulas
Name:furan-2-ylmethanol
CAS Number: 98-00-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:202-626-1
FDA UNII:D582054MUH
Nikkaji Web:J3.578E
Beilstein Number:0106291
MDL:MFCD00003252
CoE Number:2023
XlogP3:0.30 (est)
Molecular Weight:98.10122000
Formula:C5 H6 O2
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring 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
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:451 furfuryl alcohol
FLAVIS Number:13.019 (Old)
DG SANTE Food Flavourings:13.019 furfuryl alcohol
FEMA Number:2491 furfuryl alcohol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: FURFURYL ALCOHOL
FDA Regulation:
FDA PART 175 -- INDIRECT FOOD ADDITIVES: ADHESIVES AND COMPONENTS OF COATINGS
Subpart B--Substances for Use Only as Components of Adhesives
Sec. 175.105 Adhesives.
 
Physical Properties:
Appearance:yellow clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.12800 to 1.13700 @ 25.00 °C.
Pounds per Gallon - (est).: 9.386 to 9.461
Refractive Index:1.47600 to 1.48700 @ 20.00 °C.
Melting Point: -29.00 to -28.00 °C. @ 760.00 mm Hg
Boiling Point: 169.00 to 171.00 °C. @ 760.00 mm Hg
Boiling Point: 96.00 to 97.00 °C. @ 50.00 mm Hg
Vapor Pressure:1.009000 mm/Hg @ 25.00 °C. (est)
Vapor Density:3.4 ( Air = 1 )
Flash Point: 149.00 °F. TCC ( 65.00 °C. )
logP (o/w): 0.280
Shelf Life: 12.00 month(s) or longer if stored properly.
Storage:store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 alcohol
 water, 2.21e+005 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: bready
Odor Strength:medium
Substantivity:44 hour(s) at 100.00 %
alcoholic chemical musty sweet caramellic bready coffee
Odor Description:at 100.00 %. alcoholic chemical musty sweet caramel bread coffee
Luebke, William tgsc, (1997)
Odor sample from: CA Aromatics Company Inc.
sulfurous estery chemical musty sweet brown caramellic bready coffee
Odor Description:Sulfuraceous estery chemical, musty, sweet, brown caramellic, bready and coffee
Mosciano, Gerard P&F 15, No. 2, 69, (1990)
Flavor Type: burnt
burnt sweet caramellic brown
Taste Description: at 50.00 ppm. Burnt, sweet, caramellic, brown
Mosciano, Gerard P&F 15, No. 2, 69, (1990)
Odor and/or flavor descriptions from others (if found).
Frutarom
FURFURYL ALCOHOL
Odor Description:Caramel, Coffee, Sweet
Suggested Uses: Alcoholic Beverages, Bakery, Cocoa, Coffee, Meat, Nut
Taste Description:burnt sweet caramel brown
Alfrebro
FURFURYL ALCOHOL NATURAL
Odor Description:Cooked Sugar, Burnt
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: not used anymore
 
Suppliers:
Advanced Biotech
FURFURYL ALCOHOL NATURAL
95% min.
Odor: Burnt, Oily
Advanced Biotech
FURFURYL ALCOHOL SYNTHETIC
98% min.
Odor: Burnt, Oily
Alfrebro
FURFURYL ALCOHOL NATURAL
Odor: Cooked Sugar, Burnt
Anhui Haibei
Furfuryl Alcohol natural
Odor: Sulfury chemical musty sweet caramel bread coffee
Augustus Oils
Furfuryl Alcohol
Services
Charkit Chemical
FURFURYL ALCOHOL F0150 FEMA 2491
Endeavour Specialty Chemicals
Furfuryl alcohol 98% F&F
Speciality Chemical Product Groups
Fleurchem
furfuryl alcohol natural
Frutarom
FURFURYL ALCOHOL
Odor: Caramel, Coffee, Sweet
Use: Suggested Uses: Alcoholic Beverages, Bakery, Cocoa, Coffee, Meat, Nut
Indenta Group
Furfuryl Alcohol
Inoue Perfumery
FURFURYL ALCOHOL
Lluch Essence
FURFUROL
Lluch Essence
FURFURYL ALCOHOL NATURAL 99%
M&U International
NAT. FURFURYL ALCOHOL
Natural Advantage
Furfuryl Alcohol Nat
Penn A Kem
Furfuryl Alcohol High Purity
Penn A Kem
Furfuryl Alcohol
Penta International
FURFURYL ALCOHOL, Kosher
Penta International
FURFURYL ALCOHOL, NATURAL, Kosher
Reincke & Fichtner
Furfuryl Alcohol
Robinson Brothers
Furfuryl alcohol F&F
https://www.robinsonbrothers.uk/chemistry-competences
Sigma-Aldrich
Furfuryl alcohol, ≥97%, FG
Certified Food Grade Products
Sigma-Aldrich
Furfuryl alcohol, natural, ≥95%, FG
Silver Fern Chemical
Furfuryl Alcohol
Odor: characteristic
Use: Furfuryl alcohol can be used as a wetting agent for resins, cores, and molds. It can also be used for flavoring.
Taytonn
Furfuryl Alcohol
Odor: Caramellic/ Caramel, Coffee, Sweet
TCI AMERICA
For experimental / research use only.
Furfuryl Alcohol >98.0%(GC)
Treatt
Furfuryl Alcohol
Halal, Kosher
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 20/21/22 - Harmful by inhalation, in contact with skin and if swallowed.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 23 - Do not breath vapour.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
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:
oral-rat LD50 177 mg/kg
LUNGS, THORAX, OR RESPIRATION: CYANOSIS BEHAVIORAL: EXCITEMENT BEHAVIORAL: ATAXIA
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 55(6), Pg. 73, 1990.

intraperitoneal-rat LD50 650 mg/kg
Raw Material Data Handbook, Vol.1: Organic Solvents, 1974. Vol. 1, Pg. 64, 1974.

intravenous-rabbit LD50 650 mg/kg
Federation Proceedings, Federation of American Societies for Experimental Biology. Vol. 8, Pg. 294, 1949.

oral-mammal (species unspecified) LD50 360 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 39(4), Pg. 86, 1974.

oral-mouse LD50 160 mg/kg
Biochemical Journal. Vol. 34, Pg. 1196, 1940.

unreported-mouse LD50 338 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 55(6), Pg. 73, 1990.

unreported-rabbit LD50 632 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 55(6), Pg. 73, 1990.

Dermal Toxicity:
skin-rabbit LD50 400 mg/kg
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
"Toxicology of Drugs and Chemicals," Deichmann, W.B., New York, Academic Press, Inc., 1969Vol. -, Pg. 280, 1969.

subcutaneous-rat LD50 85 mg/kg
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
"Toxicology of Drugs and Chemicals," Deichmann, W.B., New York, Academic Press, Inc., 1969Vol. -, Pg. 280, 1969.

skin-rat LD50 3825 mg/kg
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 25(9), Pg. 52, 1981.

Inhalation Toxicity:
inhalation-rat LC50 233 ppm/4H
American Industrial Hygiene Association Journal. Vol. 19, Pg. 91, 1958.

inhalation-mouse LCLo 597 ppm/6H
"Toxicology of Drugs and Chemicals," Deichmann, W.B., New York, Academic Press, Inc., 1969Vol. -, Pg. 280, 1969.

 
Safety in Use Information:
Category: flavoring agents
IFRA: View Standard
Recommendation for furfuryl alcohol usage levels up to:
 PROHIBITED: Should not be used as a fragrance ingredient.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 180.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 24.00 (μg/capita/day)
Threshold of Concern:540 (μg/person/day)
Structure Class: II
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: 3
 average usual ppmaverage maximum ppm
baked goods: -110.00000
beverages(nonalcoholic): -19.00000
beverages(alcoholic): -10.00000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -88.00000
fruit ices: -88.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -59.00000
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: --
 
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

Flavouring Group Evaluation 66 (FGE.66)[1]:Consideration of furfuryl alcohol and related flavouring substances evaluated by JECFA (55th meeting) structurally related to Furfuryl and furan derivatives with and without additional side chain substituents and heteroatoms evaluated by EFSA in FGE.13 (2005)
View page or View pdf

Flavouring Group Evaluation 218: alpha,beta-Unsaturated aldehydes and precursors from subgroup 4.2 of FGE.19: Furfural derivatives - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
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

Consideration of sulfur-substituted furan derivatives used as flavouring agents evaluated by JECFA (59th meeting) structurally related to a subgroup of substances within the group of “Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14” evaluated by EFSA in FGE.13Rev1 (2009)
View page or View pdf

Flavouring Group Evaluation 67 (FGE.67): 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 218, Revision 1 (FGE.218Rev1): alpha,beta-Unsaturated aldehydes and precursors from subgroup 4.2 of FGE.19: Furfural derivatives.
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 13, Revision 2 (FGE.13Rev2): 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 66, Revision 1 (FGE.66Rev1): Consideration of Furfuryl Alcohol and Related Flavouring Substances Evaluated by JECFA (55th meeting)
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

Safety and efficacy of furfuryl and furan derivatives belonging to chemical group 14 when used as flavourings for all animal species and categories
View page or View pdf

EPI System: View
NIOSH International Chemical Safety Cards:search
NIOSH Pocket Guide:search
NLM Hazardous Substances Data Bank:Search
Chemical Carcinogenesis Research Information System:Search
Cancer Citations:Search
Toxicology Citations:Search
Carcinogenic Potency Database:Search
EPA GENetic TOXicology:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):98-00-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :7361
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2874
WGK Germany:1
furan-2-ylmethanol
Chemidplus:0000098000
EPA/NOAA CAMEO:hazardous materials
RTECS:98-00-0
 
References:
 furan-2-ylmethanol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:98-00-0
Pubchem (cid):7361
Pubchem (sid):134970818
Flavornet:98-00-0
Pherobase:View
 
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
CHEBI:View
CHEMBL:View
UM BBD:Search
KEGG (GenomeNet):C20441
HMDB (The Human Metabolome Database):HMDB13742
FooDB:FDB012558
Export Tariff Code:2932.13.0000
Haz-Map:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
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
Formulations/Preparations:
grade: technical, refined.
 
Potential Blenders and core components note
For Odor
alcoholic
sec-
hexyl alcohol
FL/FR
amber
labdanum absolute
FL/FR
bready
coffee furanone
FL/FR
furfural
FL/FR
buttery
acetyl butyryl
FL/FR
caramellic
caramel furanone solution
FL/FR
coffee dione
FL/FR
cyclotene hydrate
FL/FR
ethyl furaneol
FL/FR
maltol
FL/FR
maltyl propionate
FL/FR
5-
methyl furfural
FL/FR
shoyu furanone
FL/FR
strawberry furanone
FL/FR
strawberry furanone acetate
FL/FR
strawberry furanone solution
FL/FR
toffee furanone
FL/FR
fatty
(R)-gamma-
decalactone
FL/FR
fermented
ethyl (E)-2-crotonate
FL/FR
valeraldehyde
FL/FR
fruity
ethyl (Z)-4-heptenoate
FL/FR
ethyl lactate
FL/FR
tetrahydrofurfuryl acetate
FL/FR
green
3-
heptanone
FL/FR
medicinal
2,6-
xylenol
FL/FR
minty
dextro-
carvone
FL/FR
moldy
strawberry furanone methyl ether
FL/FR
musty
2-
acetyl pyrrole
FL/FR
nutty
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
phenolic
2,3-
xylenol
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
spicy
caraway seed oleoresin
FL/FR
sweet
vanilla oleoresin bali
FL/FR
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
For Flavor
No flavor group found for these
2-
acetyl-3,4,5,6-tetrahydropyridine
FL
(R)-gamma-
decalactone
FL/FR
2,5-
diethyl tetrahydrofuran
FL
sec-
hexyl alcohol
FL/FR
2-
methoxythiazole
FL
methyl 2-hydroxy-4-methyl valerate
FL
amber
amber
labdanum absolute
FL/FR
bready
2-
propionyl thiazole
FL
brown
furfural
FL/FR
5-
methyl furfural
FL/FR
tetrahydrofurfuryl acetate
FL/FR
burnt
2,6-
xylenol
FL/FR
caramellic
caramel furanone
FL
caramel furanone solution
FL/FR
cyclotene hydrate
FL/FR
ethyl furaneol
FL/FR
lucuma flavor
FL
maltol
FL/FR
maltyl propionate
FL/FR
3-
methyl butyl 2-furyl butyrate
FL
pyruvaldehyde
FL
shoyu furanone
FL/FR
strawberry furanone
FL/FR
strawberry furanone acetate
FL/FR
strawberry furanone solution
FL/FR
toffee furanone
FL/FR
cocoa
butyraldehyde
FL
coffee
coffee dione
FL/FR
coffee distillates
FL
diisoamyl thiomalate
FL
corn chip
2-
acetyl-2-thiazoline
FL
creamy
acetyl butyryl
FL/FR
fruity
ethyl (Z)-4-heptenoate
FL/FR
ethyl lactate
FL/FR
ketonic
3-
heptanone
FL/FR
metallic
2,5-
dihydroxy-1,4-dithiane
FL
minty
dextro-
carvone
FL/FR
moldy
strawberry furanone methyl ether
FL/FR
musty
ethyl (E)-2-crotonate
FL/FR
nutty
2-
acetyl pyrrole
FL/FR
coffee furanone
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
peanut oxazole
FL
phenolic
2,3-
xylenol
FL/FR
roasted
2-
acetyl pyrazine
FL/FR
smoky
dextro-
xylose
FL
spicy
caraway seed oleoresin
FL/FR
sweet
molasses flavor
FL
vanilla oleoresin bali
FL/FR
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
waxy
furfuryl octanoate
FL
winey
valeraldehyde
FL/FR
 
Potential Uses:
FLbacon
FLbeer
FLbrandy
FLbread
FLcaramel
 chocolate cocoa
FLcoffee
FRhawthorn
FLmalt
FLmolasses
FLsugar brown sugar
 
Occurrence (nature, food, other):note
 beer 97290 ppm
Search PMC Picture
 bread
Search PMC Picture
 cichorium intybus l. root extract @ 0.20%
Data GC Search Trop Picture
 clove bud
Search Trop Picture
 clove fruit
Search Trop Picture
 cocoa
Search Trop Picture
 coffee bean
Search Trop Picture
 coffee roasted 575040 ppm
PbMd Search Trop Picture
 ketaki flower oil india @ trace%
Data GC Search Trop Picture
 lavender oil spike spain @ 1.264%
Data GC Search Trop Picture
 mustard white mustard
Search Trop Picture
 potato chip 9 ppm
Search PMC Picture
 rice cakes
PbMd Search PMC Picture
 sesame seed
Search Trop Picture
 tea leaf
Search Trop Picture
 
Synonyms:
2-furan carbinol
2-furan methanol
 furan-2-ylmethanol
2-furancarbinol
2-furanmethanol
2-furanyl methanol
2-furanylmethanol
 furfural alcohol
 furfuralcohol
 furfuranol
2-furfuryl alcohol
 furfuryl alcohol natural
 furfuryl alcohol synthetic
 furfuryl carb
 furfurylalcohol
2-furfurylalkohol
 furfurylcarb
 furyl carbinol
2-furyl carbinol
alpha-furyl carbinol
2-furyl methanol
2-furylcarbinol
a-furylcarbinol
2-furylmethan-1-ol
2-furylmethanol
2-hydroxymethyl furan
5-hydroxymethyl furan
2-(hydroxymethyl)furan
5-hydroxymethylfuran
 methanol, (2-furyl)-
 

Articles:

PubMed:Identification of 2-ethyl-4-methyl-3-thiazoline and 2-isopropyl-4-methyl-3-thiazoline for the first time in nature by the comprehensive analysis of sesame seed oil.
PubMed:Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans.
PubMed:Physicochemical model to interpret the kinetics of aroma extraction during wine aging in wood. Model limitations suggest the necessary existence of biochemical processes.
PubMed:Aroma compounds in sweet whey powder.
PubMed:Influence of the brewing process on furfuryl ethyl ether formation during beer aging.
PubMed:Furfuryl ethyl ether: important aging flavor and a new marker for the storage conditions of beer.
PubMed:Volatile flavor components of stored nonfat dry milk.
PubMed:Volatile flavor components of rice cakes.
PubMed:Changes in chemical composition of frozen coated fish products during deep-frying.
PubMed:Formation of cysteine-S-conjugates in the Maillard reaction of cysteine and xylose.
PubMed:Effect of Saccharomyces strains on the quality of red wines aged on lees.
PubMed:Volatile profiling of high quality hazelnuts (Corylus avellana L.): chemical indices of roasting.
PubMed:Impact of cooking and handling conditions on furanic compounds in breaded fish products.
PubMed:Characterisation of bound volatile compounds of a low flavour kiwifruit species: Actinidia eriantha.
PubMed:Effects of alcohol compounds on the growth and lipid accumulation of oleaginous yeast Trichosporon fermentans.
PubMed:Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: optimisation of HS-SPME analytical conditions by response surface methodology.
PubMed:Characterization of the polymerization of furfuryl alcohol during roasting of coffee.
PubMed:In vivo detoxification of furfural during lipid production by the oleaginous yeast Trichosporon fermentans.
PubMed:Effects of Litchi chinensis fruit isolates on prostaglandin E(2) and nitric oxide production in J774 murine macrophage cells.
PubMed:Evaluation of certain food additives.
PubMed:The potential of biodetoxification activity as a probiotic property of Lactobacillus reuteri.
PubMed:Degradation of 5-hydroxymethylfurfural during yeast fermentation.
PubMed:Hydroxymethyl-substituted furans: mutagenicity in Salmonella typhimurium strains engineered for expression of various human and rodent sulphotransferases.
PubMed:Identification of 2-ethyl-4-methyl-3-thiazoline and 2-isopropyl-4-methyl-3-thiazoline for the first time in nature by the comprehensive analysis of sesame seed oil.
PubMed:Use of microfungi in the treatment of oak chips: possible effects on wine.
PubMed:Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans.
PubMed:Monitoring cytotoxic potentials of furfuryl alcohol and 2-furyl methyl ketone in mice.
PubMed:Sisal fibers: surface chemical modification using reagent obtained from a renewable source; characterization of hemicellulose and lignin as model study.
PubMed:Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems.
PubMed:Photosensitizing properties of protein hydrolysate-based fertilizers.
PubMed:Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades.
PubMed:Physicochemical model to interpret the kinetics of aroma extraction during wine aging in wood. Model limitations suggest the necessary existence of biochemical processes.
PubMed:5-(Hydroxymethyl)-2-furfural: a selective inhibitor of DNA polymerase lambda and terminal deoxynucleotidyltransferase.
PubMed:Comparison of estimated daily intakes of flavouring substances with no-observed-effect levels.
PubMed:Influence of the brewing process on furfuryl ethyl ether formation during beer aging.
PubMed:Furfuryl ethyl ether: important aging flavor and a new marker for the storage conditions of beer.
PubMed:Volatile compounds in a spanish red wine aged in barrels made of Spanish, French, and American oak wood.
PubMed:Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage.
PubMed:Volatile flavor components of stored nonfat dry milk.
PubMed:Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines.
PubMed:Effect of alcohol compounds found in hemicellulose hydrolysate on the growth and fermentation of ethanologenic Escherichia coli.
PubMed:Volatile flavor components of rice cakes.
PubMed:NTP Toxicology and Carcinogenesis Studies of Furfural (CAS No. 98-01-1) in F344/N Rats and B6C3F1 Mice (Gavage Studies).
 
Notes:
Isol. from coffee aroma, tea, wheat bread, crispbread, soybean, cocoa, rice, potato chips and other sources. Flavouring ingredient
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