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

2-ethyl furan
2-ethylfuran

Supplier Sponsors

Name:2-ethylfuran
CAS Number: 3208-16-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:221-714-0
FDA UNII:T8O6J71T9O
Nikkaji Web:J45.568G
Beilstein Number:2048029
MDL:MFCD00003259
CoE Number:11706
XlogP3:2.40 (est)
Molecular Weight:96.12896000
Formula:C6 H8 O
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
No longer supported by industry.
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:1489 2-ethylfuran
FLAVIS Number:13.092 (Old)
DG SANTE Food Flavourings:13.092 2-ethylfuran
FEMA Number:3673 2-ethylfuran
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):3208-16-0 ; 2-ETHYLFURAN
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.90900 to 0.91500 @ 25.00 °C.
Pounds per Gallon - (est).: 7.564 to 7.614
Refractive Index:1.44400 to 1.45000 @ 20.00 °C.
Boiling Point: 92.00 to 93.00 °C. @ 765.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:53.897999 mmHg @ 25.00 °C. (est)
Vapor Density:3.3 ( Air = 1 )
Flash Point: 65.00 °F. TCC ( 18.33 °C. )
logP (o/w): 2.400
Soluble in:
 alcohol
 water, 1070 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: chemical
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
Substantivity: > 1 hour(s) at 100.00 %
sweet burnt earthy malty
Odor Description:at 1.00 % in dipropylene glycol. sweet burnt earthy malty
chemical beany bready malty
Odor Description:Chemical-like with a beany bready malty nuance
Mosciano, Gerard P&F 16, No. 2, 49, (1991)
Flavor Type: solvent
solvent dirty musty brown earthy
Taste Description: at 20.00 ppm. Solvent-like with a dirty musty brown earthy nuance
Mosciano, Gerard P&F 16, No. 2, 49, (1991)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
2-ETHYL FURAN ≥99.0%, Kosher
Odor Description:A very ethereal rum, cocoa note
For a rum and cocoa notes in fragrances.
Taste Description:ethereal
Useful in rum, coffee and chocolate flavors.
R C Treatt & Co Ltd
2-Ethylfuran Halal, Kosher
Odor Description:Sweet, burnt, coffee, chocolate
Taste Description:burnt
Used in bakery at 40ppm, desserts and frozen dairy at 20ppm, soft drinks at 12ppm, alcoholic beverages and soft confection at 3ppm.
Alfrebro
2-ETHYL FURAN NATURAL
Odor Description:Powerful, Ethereal, Coffee
 
Cosmetic Information:
None found
 
Suppliers:
Alfrebro
2-ETHYL FURAN NATURAL
Odor: Powerful, Ethereal, Coffee
Anhui Haibei
2-Ethyl Furan
Odor: Sweet burnt ether
Bedoukian Research
2-ETHYL FURAN
≥99.0%, Kosher
Odor: A very ethereal rum, cocoa note
Use: For a rum and cocoa notes in fragrances.
Flavor: ethereal
Useful in rum, coffee and chocolate flavors.
Beijing Lys Chemicals
2-Ethyl furan
BOC Sciences
For experimental / research use only.
2-ETHYL FURAN 99.0%
Charkit Chemical
ETHYL FURAN, 2- E0500 FEMA 3673
DeLong Chemicals America
2-Ethylfuran, Kosher
Endeavour Specialty Chemicals
2-Ethylfuran 98% F&F
Speciality Chemical Product Groups
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Ethyl furan
M&U International
2-ETHYL FURAN, Kosher
Pearlchem Corporation
2-Ethyl Furan
Penn A Kem
2-Ethylfuran
Penta International
2-ETHYL FURAN, Kosher
R C Treatt & Co Ltd
2-Ethylfuran
Halal, Kosher
Odor: Sweet, burnt, coffee, chocolate
Flavor: burnt
Used in bakery at 40ppm, desserts and frozen dairy at 20ppm, soft drinks at 12ppm, alcoholic beverages and soft confection at 3ppm.
Robinson Brothers
2-Ethylfuran F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-Ethylfuran
Sigma-Aldrich
2-Ethylfuran, ≥99%
Odor: coffee; ethereal; sweet
Certified Food Grade Products
Sigma-Aldrich: Aldrich
For experimental / research use only.
2-Ethylfuran 97%
Sunaux International
2-Ethyl Furan
Synerzine
2-Ethylfuran
Taytonn
2-Ethylfuran
Odor: Burnt, Etheral, Sweet
TCI AMERICA
For experimental / research use only.
2-Ethylfuran >98.0%(GC)
WholeChem
2-Ethyl furan
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 11 - Highly flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
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 33 - Take precautionary measures against static discharge.
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 2-ethyl furan usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.061 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.50 (μg/capita/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: 13
 average usual ppmaverage maximum ppm
baked goods: -42.50000
beverages(nonalcoholic): -11.50000
beverages(alcoholic): -3.00000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -21.50000
fruit ices: --
gelatins / puddings: -21.00000
granulated sugar: --
gravies: --
hard candy: --
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: -22.50000
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):

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

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 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 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

Statement on List of Representative Substances for Testing. The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000).
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
Chemical Carcinogenesis Research Information System:Search
EPA Substance Registry Services (TSCA):3208-16-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :18554
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
2-ethylfuran
Chemidplus:0003208160
 
References:
 2-ethylfuran
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:3208-16-0
Pubchem (cid):18554
Pubchem (sid):134981685
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 Substances Added to Food (formerly EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB40587
FooDB:FDB020370
YMDB (Yeast Metabolome Database):YMDB01437
Export Tariff Code:2932.19.1000
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
 
Potential Blenders and core components note
For Odor
alliaceous
dipropyl disulfide
FL/FR
animal
iso
butyl quinoline
FR
indoletal
FR
anise
sweet
fennel seed oil
FL/FR
balsamic
amyl cinnamate
FL/FR
bornyl formate
FL/FR
iso
bornyl formate
FL/FR
T-
cadinol
FL/FR
dextro-
fenchone
FL/FR
fir needle oil siberia
FL/FR
bready
coffee furanone
FL/FR
furfural
FL/FR
caramellic
maltol
FL/FR
citrus
(E+Z)-4,8-
dimethyl-3,7-nonadien-2-yl acetate
FL/FR
grapefruit oil terpeneless
FL/FR
marine nitrile
FR
coconut
delta-
heptalactone
FL/FR
coffee
roasted arabica
coffee bean oil CO2 extract
FL/FR
1-
hydroxy-2-butanone
FL/FR
creamy
para-
vanillic acid
FL/FR
earthy
bean pyrazine
FL/FR
dibenzyl ether
FL/FR
2-
ethyl fenchol
FL/FR
2-
ethyl-3-methoxypyrazine
FL/FR
(-)-alpha-
fenchol
FL/FR
heptanal cyclic acetal with glycerol
FL/FR
heptanal glyceryl acetal
FL/FR
(Z)-
linalool oxide (furanoid)
FL/FR
methyl 3-hexenoate
FL/FR
methyl undecylenate
FL/FR
1-
nonen-3-ol
FL/FR
nutty pyrazine
FL/FR
3-
octanol
FL/FR
2-
octanone
FL/FR
(Z)-4-
octen-1-ol
FL/FR
3-
octen-2-one
FL/FR
1-
octen-3-ol
FL/FR
1-
octen-3-one
FL/FR
2-
octyl acetate
FL/FR
patchouli cyclohexanol
FR
scotch
pine needle oil
FL/FR
scotch
pine needle oil estonia
FL/FR
scotch
pine needle oil yugoslavia
FL/FR
fatty
3-
decen-2-one
FL/FR
(E)-2-
decenal
FL/FR
methyl 10-undecenoate
FL/FR
methyl 2-hexenoate
FL/FR
floral
dihydro-alpha-ionone
FL/FR
floral methanol
FR
geranium oil morocco
FL/FR
lilac pentanol
FL/FR
linalool oxide
FL/FR
2-
methyl-4-phenyl butanal
FL/FR
octyl acetate
FL/FR
phenyl acetaldehyde 2,3-butylene glycol acetal
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
2-
phenyl propyl acetate
FL/FR
reseda acetal
FR
fruity
amyl formate
FL/FR
butyl propionate
FL/FR
2-
methyl butyl isovalerate
FL/FR
2-
nonanone
FL/FR
2-
pentyl furan
FL/FR
styralyl butyrate
FL/FR
tropical thiazole
FL/FR
tropical trithiane
FL/FR
fungal
hydroxymethyl hexyl ethyl ketone
FL/FR
green
iso
amyl formate
FL/FR
cortex pyridine
FL/FR
cumin acetaldehyde
FL/FR
iso
cyclocitral (IFF)
FL/FR
galbanum oil
FL/FR
geranium absolute
FL/FR
(E)-3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(Z)-
leaf acetal
FL/FR
methyl cyclocitrone (IFF)
FR
phenyl acetaldehyde dimethyl acetal
FL/FR
1-
phenyl-2-pentanol
FL/FR
2-
propenyl-para-cymene
FR
iso
propyl quinoline
FR
4-iso
propyl quinoline
FL/FR
3,5,5-
trimethyl hexanol
FL/FR
violet leaf absolute
FL/FR
herbal
1-
allyl-2,2,7,7-tetramethyl cycloheptanol
FR
dimethyl cyclormol (IFF)
FR
herbal ketone
FR
6-
hydroxydihydrotheaspirane (mixture of isomers)
FL/FR
2-
methyl-3-buten-2-ol
FL/FR
alpha-
pinene
FL/FR
sage oleoresin
FL/FR
minty
dextro-
carvone
FL/FR
mossy
oakmoss absolute
FL/FR
veramoss (IFF)
FR
musty
2-
acetyl pyrrole
FL/FR
menthofuran
FL/FR
naphthyl
ortho-
methyl anisole
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
nutty quinoxaline
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
spicy
caraway seed oleoresin
FL/FR
caryophyllene alcohol
FL/FR
alpha-
caryophyllene alcohol
FL/FR
beta-
caryophyllene alcohol
FL/FR
eugenyl acetate
FL/FR
ginger oleoresin
FL/FR
2-
octanol
FL/FR
sweet
vanilla oleoresin bali
FL/FR
terpenic
cypress leaf oil
FR
vanilla
vanilla bean absolute (vanilla planifolia)
FL/FR
vegetable
methional
FL/FR
waxy
1-
dodecanol
FL/FR
octyl isobutyrate
FL/FR
2-
tridecanone
FL/FR
woody
beta-
caryophyllene alcohol acetate
FL/FR
cyperus root oil (cyperus scariosus)
FR
dihydro-beta-ionone
FL/FR
herbal norbornane
FR
iso
longifolene ketone
FR
orris hexanone
FR
pinacol
FR
beta-
terpineol
FL/FR
verdoxan
FR
vetiver oil haiti
FL/FR
For Flavor
No flavor group found for these
bean pyrazine
FL/FR
benzyl disulfide
FL
bornyl formate
FL/FR
T-
cadinol
FL/FR
alpha-
caryophyllene alcohol
FL/FR
beta-
caryophyllene alcohol
FL/FR
caryophyllene alcohol
FL/FR
beta-
caryophyllene alcohol acetate
FL/FR
dimethyl dihydrocyclopentapyrazine
FL
(E+Z)-4,8-
dimethyl-3,7-nonadien-2-yl acetate
FL/FR
2-
ethyl-3-methoxypyrazine
FL/FR
2-
ethyl-4,5-dimethyl oxazole
FL
green pea pyrazine
FL
heptanal cyclic acetal with glycerol
FL/FR
heptanal glyceryl acetal
FL/FR
hydroxymethyl hexyl ethyl ketone
FL/FR
(Z)-
linalool oxide (furanoid)
FL/FR
2-
methoxy-3-propyl pyrazine
FL
methyl 2-hexenoate
FL/FR
tris(
methyl thio) methane
FL
2-
methyl-3-buten-2-ol
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
2-
methyl-4-phenyl butanal
FL/FR
1,5-
octadien-3-ol
FL
(Z)-4-
octen-1-ol
FL/FR
2-
octyl acetate
FL/FR
phenyl acetaldehyde 2,3-butylene glycol acetal
FL/FR
2-
phenyl propyl acetate
FL/FR
scotch
pine needle oil
FL/FR
scotch
pine needle oil estonia
FL/FR
scotch
pine needle oil yugoslavia
FL/FR
4-iso
propyl quinoline
FL/FR
beta-
terpineol
FL/FR
alliaceous
alliaceous
dipropyl disulfide
FL/FR
tropical thiazole
FL/FR
anise
sweet
fennel seed oil
FL/FR
astringent
2,3-
dimethyl quinoxaline
FL
balsamic
amyl cinnamate
FL/FR
fir needle oil siberia
FL/FR
berry
dihydro-alpha-ionone
FL/FR
bready
2-
propionyl thiazole
FL
brown
furfural
FL/FR
1-
hydroxy-2-butanone
FL/FR
burnt
furfuryl alcohol
FL
camphoreous
(-)-alpha-
fenchol
FL/FR
6-
hydroxydihydrotheaspirane (mixture of isomers)
FL/FR
ortho-
methyl anisole
FL/FR
caramellic
maltol
FL/FR
cheesy
2-
nonanone
FL/FR
citrus
grapefruit oil terpeneless
FL/FR
cocoa
butyraldehyde
FL
coffee
roasted arabica
coffee bean oil CO2 extract
FL/FR
coffee pyrazine
FL
diisoamyl thiomalate
FL
methyl furfuryl mercaptopropionate
FL
cooling
dextro-
fenchone
FL/FR
corn chip
2-
acetyl-2-thiazoline
FL
creamy
3-
octen-2-one
FL/FR
octyl isobutyrate
FL/FR
para-
vanillic acid
FL/FR
dairy
2-
octanone
FL/FR
earthy
2-
ethyl fenchol
FL/FR
1-
nonen-3-ol
FL/FR
1,8-
octane dithiol
FL
1-
octen-3-one
FL/FR
tamarind distillates
FL
fatty
2-
tridecanone
FL/FR
floral
geranium oil morocco
FL/FR
fruity
amyl formate
FL/FR
butyl propionate
FL/FR
dibenzyl ether
FL/FR
lilac pentanol
FL/FR
methyl 3-hexenoate
FL/FR
2-
methyl butyl isovalerate
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
1-
phenyl-2-pentanol
FL/FR
styralyl butyrate
FL/FR
tropical trithiane
FL/FR
green
iso
amyl formate
FL/FR
cortex pyridine
FL/FR
cumin acetaldehyde
FL/FR
iso
cyclocitral (IFF)
FL/FR
3-
decen-2-one
FL/FR
galbanum oil
FL/FR
geranium absolute
FL/FR
(E)-3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(Z)-
leaf acetal
FL/FR
linalool oxide
FL/FR
oakmoss absolute
FL/FR
2-
pentyl furan
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
propylene glycol acetone ketal
FL
3,5,5-
trimethyl hexanol
FL/FR
violet leaf absolute
FL/FR
herbal
oregano oleoresin
FL
sage oleoresin
FL/FR
lactonic
delta-
heptalactone
FL/FR
metallic
2,5-
dihydroxy-1,4-dithiane
FL
milky
dextro,laevo-3-(
methyl thio) butanone
FL
minty
dextro-
carvone
FL/FR
mushroom
1-
octen-3-ol
FL/FR
musty
menthofuran
FL/FR
3-
octanol
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
nutty
2-
acetyl pyrrole
FL/FR
2-
acetyl-1-methyl pyrrole
FL
2-
acetyl-3-ethyl pyrazine
FL/FR
coffee furanone
FL/FR
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty pyrazine
FL/FR
nutty quinoxaline
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
phenolic
propyl 2-furoate
FL
roasted
2-
acetyl pyrazine
FL/FR
soapy
1-
dodecanol
FL/FR
spicy
caraway seed oleoresin
FL/FR
eugenyl acetate
FL/FR
ginger oleoresin
FL/FR
2-
octanol
FL/FR
turmeric oleoresin
FL
sulfurous
diphenyl disulfide
FL
potato butanone
FL
sweet
vanilla oleoresin bali
FL/FR
tomato
methional
FL/FR
vanilla
vanilla bean absolute (vanilla planifolia)
FL/FR
vegetable
alpha-
benzylidene methional
FL
waxy
(E)-2-
decenal
FL/FR
methyl 10-undecenoate
FL/FR
methyl undecylenate
FL/FR
octyl 2-furoate
FL
octyl acetate
FL/FR
winey
5-
ethyl-2-methyl pyridine
FL
woody
iso
bornyl formate
FL/FR
dihydro-beta-ionone
FL/FR
alpha-
pinene
FL/FR
vetiver oil haiti
FL/FR
 
Potential Uses:
FLbread
FLcaramel
FLchocolate cocoa
FLcoffee
FLmushroom
FLnut
FLpotato
FLtomato
 
Occurrence (nature, food, other):note
 asparagus cooked asparagus
Search Trop Picture
 basil shoot oil
Search Trop Picture
 bay laurel leaf
Search Trop Picture
 beef cooked beef
Search PMC Picture
 chicken cooked chicken
Search PMC Picture
 coffee
Search PMC Picture
 filbert roasted filbert
Search Trop Picture
 guava fruit
Search Trop Picture
 kohlrabi stem
Search Trop Picture
 malt
Search PMC Picture
 peach fruit
Search Trop Picture
 pork cooked pork
Search PMC Picture
 potato
Search Trop Picture
 roselle calyx
Search Trop Picture
 soybean
Search Trop Picture
 spearmint oil
Search Trop Picture
 tea
Search Trop Picture
 tomato
Search Trop Picture
 
Synonyms:
alpha-ethyl furan
2-ethyl oxole
2-ethylfuran
2-ethyloxole
 furan, 2-ethyl-
 
 
Notes:
Constit. of numerous plant spp. and cooked foods e.g. chicken, beef, pork liver, coffee, tea, roasted filbert, soybean, rice, oats etc. Flavouring ingredient
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