2-ethyl furan
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IUPAC name :2-ethylfuran
InChI :InChI=1/C6H8O/c1-2-6-4-3-5-7-6/h3-5H,2H2,1H3
InChIKey :HLPIHRDZBHXTFJ-UHFFFAOYAC
SMILES :CCC1=CC=CO1
cas number :3208-16-0
(EINECS) number :221-714-0
fema number :3673
coe number :11706
jecfa number :1489
fl. number :13.092
molar refractivity :28.10 ± 0.3 cm3
parachor :237.8 ± 4.0 cm3
index of refraction :1.447 ± 0.02
surface tension :26.2 ± 3.0 dyne/cm
density :0.915 ± 0.06 g/cm3
polarizability :11.14 ± 0.5 10-24cm3
XlogP : 1.20
molecular weight : 96.1271200 (IUPAC)
formula :C6 H8 O
pherobase floral:view
NMR Predictor :Predict
 
 
export tariff code :2932.19.0000
fda reg :172.515
Suppliers :
Bedoukian Research :2-ETHYL FURAN
≥99.0%, Kosher
Odor:  A very ethereal rum, cocoa note
For a rum and cocoa notes in fragrances.
Flavor:  ethereal
Useful in rum, coffee and chocolate flavors.
Cargill :2-ETHYL FURAN
natural, Kosher
Odor:  Powerful, Ethereal, Coffee
Endeavour :2-Ethylfuran
98%
Frutarom :2-ETHYLFURAN
≥99.00%, NI, Kosher
Odor:  Burnt, Etheral, Sweet
Suggested Uses: Bakery, Chocolate, Cocoa, Coffee, Nut, Tomato
Penta :2-ethyl furan
SAFC Global® :2-Ethylfuran
≥99%, Kosher
Odor:  coffee; ethereal; sweet
Treatt :2-Ethylfuran
organoleptics :
odor type :chemical
odor strength :high ,
recommend smelling in a 1.00 % solution or less
odor description:
at 1.00 % in dipropylene glycol.  		sweet burnt earthy malty
odor description:
Chemical-like with a beany bready malty nuance
Mosciano, Gerard P&F 16, No. 2, 49, (1991)
taste description:
at 20.00 ppm.  		Solvent-like with a dirty musty brown earthy nuance
Mosciano, Gerard P&F 16, No. 2, 49, (1991)
properties :
appearence :colorless clear liquid
assay : 99.00 to 100.00 %   
Food Chemicals Codex Listed :No
specific gravity :0.89900 to 0.90700 @ 25.00 °C.
pounds per gallon - calc. : 7.481 to 7.547
refractive index :1.43600 to 1.44200 @ 20.00 °C.
boiling point : 92.00 to 93.00 °C. @ 765.00 mm Hg
acid value : 1.00  max.  KOH/g
vapor pressure :25.90000 mm/Hg @ 25.00 °C.
vapor density :3.3 ( Air = 1 )
flash point : 65.00  °F.  TCC  ( 18.33 °C. )
logP (o/w) : 2.40
safety :
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.
Oral Toxicity(LD50) : 
  Not determined
Dermal Toxicity(LD50) : 
  Not determined
Inhalation Toxicity(LC50) : 
  Not determined
 
safety in use :
Category :flavoring agents
 
recommendation for 2-ethyl furan fragrance usage levels up to :
 not for fragrance use.
recommendation for 2-ethyl furan flavor usage levels up to :
  20.0000 ppm in the flavor.
safety references :
EPI System :view
Chemical Carcinogenesis Research Information System :Search
Canada Domestic Sub. List :Yes
EPA Chem. Sub. Inventory : Yes
WISER :UN 1993
 
WGK Germany :3
 
 
 
 
2-ethylfuran
(EINECS) number :221-714-0
chemidplus :003208160
EPA Substance Registry Services :3208-16-0
references :
 
2-ethylfuran
fl. number :13.092
jecfa number :1489
NIST Chemistry WebBook :3266629050
pubchem :161569
other :
VCF-Online: VCF Volatile Compounds in Food
FDA Everything Added to Food in the United States (EAFUS)View
synonyms :
alpha-ethyl furan
2-ethyl oxole
2-ethylfuran
soluble in :
 alcohol
 water, 1070 mg/L @ 25C
insoluble in :
 water
potential blenders :    note
2-acetyl pyrazineFL/FR
2-acetyl pyrroleFL/FR
2-acetyl-1-methyl pyrroleFL
2-acetyl-2-thiazolineFL
2-acetyl-3-ethyl pyrazineFL
1-allyl-2,2,7,7-tetramethyl cycloheptanolFR
 amyl cinnamateFL/FR
 amyl formateFL/FR
isoamyl formateFL/FR
 bean pyrazineFL/FR
 benzyl disulfideFL
alpha-benzylidene methionalFL
 bornyl formateFL/FR
isobornyl formateFL/FR
 butyl propionateFL/FR
isobutyl quinolineFR
 butyraldehydeFL
T-cadinol 
 caraway seed oleoresinFL
dextro-carvoneFL/FR
 caryophyllene alcoholFL/FR
alpha-caryophyllene alcoholFL/FR
beta-caryophyllene alcoholFL/FR
beta-caryophyllene alcohol acetateFL/FR
 coffee furanoneFL
 coffee pyrazineFL
 cortex pyridineFL/FR
 cumin acetaldehydeFL/FR
isocyclocitralFL/FR
 cyperus root oilFR
 cypress oilFR
(E)-2-decen-1-alFL/FR
3-decen-2-oneFL/FR
 dibenzyl etherFL/FR
 dihydro-alpha-iononeFL/FR
 dihydro-beta-iononeFL/FR
2,5-dihydroxy-1,4-dithianeFL
 diisoamyl thiomalateFL
 dimethyl dihydrocyclopentapyrazineFL
2-(1,1-dimethyl ethyl)-4-methyl cyclohexanolFR
2,6-dimethyl pyridineFL
2,3-dimethyl quinoxalineFL
(E+Z)-4,8-dimethyl-3,7-nonadien-2-yl acetateFL
 diphenyl disulfideFL
 dipropyl disulfideFL
 dodecanolFL/FR
2-ethyl fencholFL/FR
5-ethyl-2-methyl pyridineFL
2-ethyl-3-methoxypyrazineFL/FR
2-ethyl-4,5-dimethyl oxazoleFL
 eugenyl acetateFL/FR
alpha-fencholFL/FR
dextro-fenchoneFL/FR
 fennel seed oilFL/FR
 fern absolute 
 filbert pyrazineFL
 fir needle oilFL/FR
 floral methanolFR
 furfuralFL
 furfuryl alcoholFL
 galbanum oilFL/FR
 geranium absoluteFL/FR
 geranium oil moroccanFL/FR
 germacrene B 
 ginger oleoresinFL
 grapefruit oil terpenelessFL/FR
 green pea pyrazineFL
delta-heptalactoneFL/FR
 heptanal cyclic acetal with glycerolFL/FR
 heptanal glyceryl acetalFL/FR
 herbal ketoneFR
 herbal norbornaneFR
(E)-3-hexen-1-olFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
1-hydroxy-2-butanoneFL/FR
6-hydroxydihydrotheaspirane (mixture of isomers)FL/FR
 hydroxymethyl hexyl ethyl ketoneFL/FR
 indoletalFR
 leaf acetalFL/FR
 lilac pentanolFL/FR
 linalool oxideFL/FR
(Z)-linalool oxide (furanoid)FL/FR
isolongifolene ketoneFR
 maltolFL/FR
 marine nitrileFR
 menthofuranFL/FR
 methionalFL
2-methoxy-3-propyl pyrazineFL
 methyl 10-undecenalFL/FR
 methyl 2-hexenoateFL/FR
 methyl 3-hexenoateFL/FR
2-methyl anisoleFL/FR
2-methyl butyl isovalerateFL/FR
 methyl cyclocitroneFR
 methyl furfuryl mercaptopropionateFL
 methyl hexyl ketoneFL/FR
2-methyl thio-3,5 or 6-methyl pyrazineFL/FR
dextro,laevo-3-(methyl thio) butanoneFL
tris(methyl thio) methaneFL
 methyl undecylenateFL/FR
2-methyl-3-buten-2-olFL/FR
2-methyl-3,(5 or 6)-ethoxypyrazineFL
2-methyl-4-phenyl butanalFL/FR
2-nonanoneFL/FR
1-nonen-3-olFL/FR
 nutty pyrazineFL/FR
 nutty quinoxalineFL/FR
 oakmoss absoluteFL/FR
(E)-1,5-octadien-3-ol 
(Z)-1,5-octadien-3-ol 
1,5-octadien-3-ol 
1,8-octane dithiolFL
2-octanolFL/FR
3-octanolFL/FR
(Z)-4-octen-1-olFL/FR
3-octen-2-oneFL/FR
1-octen-3-olFL/FR
1-octen-3-oneFL/FR
 octyl 2-furoateFL
 octyl acetateFL/FR
isooctyl acetateFL/FR
 octyl isobutyrateFL/FR
 oregano oleoresinFL
 orris hexanoneFR
 patchouli indeneFR
2-pentyl furanFL/FR
 phenyl acetaldehyde 2,3-butylene glycol acetalFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
2-phenyl propionaldehyde dimethyl acetalFL/FR
2-phenyl propyl acetateFL/FR
1-phenyl-2-pentanolFL/FR
 pinacolFL/FR
 pine needle oil scotch siberiaFL/FR
alpha-pineneFL/FR
 pinus sylvestris l. needle oil estoniaFL/FR
 pinus sylvestris l. needle oil yugoslaviaFL/FR
 potato butanoneFL
2-propenyl-para-cymeneFR
2-propionyl thiazoleFL
 propyl 2-furoateFL
4-isopropyl quinolineFL/FR
isopropyl quinolineFR
 propylene glycol acetone ketalFL
 reseda acetalFR
 sage oleoresinFL
 spathulenol 
 styralyl butyrateFL/FR
beta-terpineolFL/FR
2,3,5,6-tetramethyl pyrazineFL
 timber dioxolaneFR
2-tridecanoneFL/FR
3,5,5-trimethyl hexanolFL/FR
2,3,5-trimethyl pyrazineFL
 tropical thiazoleFL/FR
 tropical trithianeFL/FR
 turmeric oleoresinFL
 vanilla absoluteFL/FR
 vanilla oleoresinFL/FR
 vanillic acidFL/FR
 verymossFR
 vetiver oilFL/FR
 violet leaf absoluteFL/FR
potential uses :
 bread
 caramel
 chocolate cocoa
 coffee
 mushroom
 nut
 potato
 tomato
natural occurrence in :    note
 asparagus cooked asparagus S
 beef  
 chicken  
 coffee  
 pork  
 potato  
 tomato  

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