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

2-methyl furan
2-methylfuran

Sponsors

Name:2-methylfuran
CAS Number: 534-22-5Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:208-594-5
FDA UNII:51O3BGW3F2
Nikkaji Web:J6.337A
Beilstein Number:0103733
MDL:MFCD00003248
CoE Number:2209
XlogP3:1.80 (est)
Molecular Weight:82.10202000
Formula:C5 H6 O
BioActivity Summary:listing
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:1487 2-methylfuran
FLAVIS Number:13.030 (Old)
DG SANTE Food Flavourings:13.030 2-methylfuran
FEMA Number:4179 2-methylfuran
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2-METHYLFURAN
 
Physical Properties:
Appearance:colorless to pale yellow green clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.90800 to 0.91700 @ 25.00 °C.
Pounds per Gallon - (est).: 7.555 to 7.630
Refractive Index:1.43100 to 1.43700 @ 20.00 °C.
Melting Point: -87.50 °C. @ 760.00 mm Hg
Boiling Point: 63.00 to 66.00 °C. @ 760.00 mm Hg
Vapor Pressure:176.098007 mm/Hg @ 25.00 °C. (est)
Vapor Density:2.8 ( Air = 1 )
Flash Point: -8.00 °F. TCC ( -22.22 °C. )
logP (o/w): 1.850
Soluble in:
 alcohol
 water, 3000 mg/L @ 20 °C (exp)
 
Organoleptic Properties:
Odor Type: chocolate
Odor Strength:medium ,
recommend smelling in a 1.00 % solution or less
Substantivity: < 1 hour(s) at 100.00 %
ethereal acetone chocolate
Odor Description:at 1.00 % in propylene glycol. ethereal acetone chocolate
Luebke, William tgsc, (2007)
Odor sample from: R C Treatt and Co Ltd
Flavor Type: cocoa
ethereal green cocoa nutty almond coffee
Taste Description: ethereal green cocoa nutty almond coffee
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Beijing Lys Chemicals
2-Methyl furan
Penn A Kem
2-Methylfuran
Penta International
2-METHYL FURAN, Kosher
Reincke & Fichtner
2-Methylfuran
Sigma-Aldrich
2-Methylfuran, ≥98%, stabilized with BHT
Certified Food Grade Products
Sigma-Aldrich
2-Methylfuran, 99%, FG
Taytonn
2-Methylfuran
Odor: Almond, Caramellic/ Caramel, Chocolate, Etheral, Licorice, Nutty
TCI AMERICA
For experimental / research use only.
2-Methylfuran >98.0%(GC)
Treatt
2-Methylfuran
NI
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
T - Toxic.
R 11 - Highly flammable.
R 23 - Toxic by inhalation.
S 07/09 - Keep container tightly closed and in well-ventilated place.
S 16 - Keep away from sources of ignition - No Smoking.
S 33 - Take precautionary measures against static discharge.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
 
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:
inhalation-rat LC50 500 ppm/4H
LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES
American Industrial Hygiene Association Journal. Vol. 50, Pg. A359, 1989.

 
Safety in Use Information:
Category: flavoring agents
Recommendation for 2-methyl furan usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.21 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.30 (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: 22
 average usual ppmaverage maximum ppm
baked goods: 10.0000050.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: 5.0000025.00000
cheese: 7.0000035.00000
chewing gum: --
condiments / relishes: 5.0000025.00000
confectionery froastings: 10.0000050.00000
egg products: --
fats / oils: 5.0000025.00000
fish products: 2.0000010.00000
frozen dairy: 7.0000035.00000
fruit ices: 10.0000050.00000
gelatins / puddings: --
granulated sugar: --
gravies: 5.0000025.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: 7.0000035.00000
meat products: 20.00000100.00000
milk products: 7.0000035.00000
nut products: --
other grains: 5.0000025.00000
poultry: --
processed fruits: 7.0000035.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 5.0000025.00000
snack foods: 10.0000050.00000
soft candy: --
soups: 5.0000025.00000
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

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 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

Risks for public health related to the presence of furan and methylfurans in food
View page or View pdf

Identifying and collecting relevant literature related to the oral toxicity of furan and its methyl analogues, 2-methylfuran and 3-methylfuran
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):534-22-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :10797
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2301
WGK Germany:1
2-methylfuran
Chemidplus:0000534225
EPA/NOAA CAMEO:hazardous materials
RTECS:LU2625000 for cas# 534-22-5
 
References:
 2-methylfuran
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:534-22-5
Pubchem (cid):10797
Pubchem (sid):134977217
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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB13749
FooDB:FDB012718
Export Tariff Code:2932.19.5100
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry: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
balsamic
amyl phenyl acetate
FL/FR
(E)-
benzyl tiglate
FL/FR
prenyl benzoate
FL/FR
buttery
3,4-
hexane dione
FL/FR
chocolate
iso
amyl phenyl acetate
FL/FR
iso
butyl phenyl acetate
FL/FR
chocolate pyrazine A
FL/FR
cocoa oleoresin
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
ethereal
methyl acetate
FL/FR
methyl ethyl ketone
FL/FR
propyl formate
FL/FR
floral
alpha-
amyl cinnamyl acetate
FL/FR
amyl salicylate
FL/FR
fruity
furfuryl acetate
FL/FR
hexyl formate
FL/FR
tetrahydrofurfuryl acetate
FL/FR
green
tiglaldehyde
FL/FR
honey
butyl phenyl acetate
FL/FR
phenyl acetic acid
FL/FR
musty
cocoa butenal
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,5-
cocoa pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
methyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
vanilla
ethyl vanillin isobutyrate
FL/FR
vanillin
FL/FR
vanillyl isobutyrate
FL/FR
For Flavor
No flavor group found for these
amyl phenyl acetate
FL/FR
chocolate pyrazine A
FL/FR
prenyl benzoate
FL/FR
aromatic
aromatic
amyl salicylate
FL/FR
balsamic
(E)-
benzyl tiglate
FL/FR
bitter
methyl ethoxypyrazine
FL
paullinia cupana seed extract
FL
brown
tetrahydrofurfuryl acetate
FL/FR
buttery
3,4-
hexane dione
FL/FR
chemical
methyl ethyl ketone
FL/FR
chocolate
chocolate almond fudge flavor
FL
cocoa oleoresin
FL/FR
mocha almond fudge flavor
FL
cocoa
iso
butyl phenyl acetate
FL/FR
butyraldehyde
FL
earthy
alpha-
amyl cinnamyl acetate
FL/FR
estery
furfuryl acetate
FL/FR
ethereal
methyl acetate
FL/FR
floral
iso
amyl phenyl acetate
FL/FR
phenyl acetic acid
FL/FR
fruity
propyl formate
FL/FR
tiglaldehyde
FL/FR
green
cocoa butenal
FL/FR
2,5-
dimethyl-4-ethyl oxazole
FL
hexyl formate
FL/FR
honey
butyl phenyl acetate
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,5-
cocoa pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
methyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
peanut oxazole
FL
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
roasted
2-
acetyl pyrazine
FL/FR
vanilla
ethyl vanillin isobutyrate
FL/FR
vanillin
FL/FR
vanillyl isobutyrate
FL/FR
 
Potential Uses:
FLbread
FLbutter
FLcaramel
FLchicken
 chocolate cocoa
FLcoffee
FRcurrant
FLmint
FLtea
FLtomato
 
Occurrence (nature, food, other):note
 beef cooked beef
Search PMC Picture
 bread wheat bread
Search PMC Picture
 butter
Search PMC Picture
 chicken
Search PMC Picture
 cocoa
Search Trop Picture
 coffee
Search PMC Picture
 currant black currant fruit
Search Trop Picture
 currant fruit
Search Picture
 filbert roasted filbert
Search Trop Picture
 katsuobushi
Search PMC Picture
 malt
Search PMC Picture
 nectarine
Search PMC Picture
 peppermint oil
Search Trop Picture
 plum fruit
Search Trop Picture
 pork
Search PMC Picture
 rum
Search PMC Picture
 sage clary sage
Search Trop Picture
 soybean
Search Trop Picture
 tamarind fruit oil
Search Trop Picture
 tamarind seed oil
Search Trop Picture
 tea black tea
Search Trop Picture
 tomato
Search Trop Picture
 truffle
Search Picture
 wort
Search Picture
 
Synonyms:
 furan, 2-methyl-
alpha-methyl furan
2-methyl furan natural
2-methylfuran
 silvan
 sylvan
 

Articles:

Info:substances containing furan substitution
US Patents:3,981,920 - Method for preparing cyclopentenone derivatives
PubMed:Selectivity Control in the Tandem Aromatization of Bio-Based Furanics Catalyzed by Solid Acids and Palladium.
PubMed:Environmental Variables Associated with Hantavirus Reservoirs and Other Small Rodent Species in Two National Parks in the Paraná Delta, Argentina: Implications for Disease Prevention.
PubMed:Odisolane, a Novel Oxolane Derivative, and Antiangiogenic Constituents from the Fruits of Mulberry (Morus alba L.).
PubMed:Relative importance and interactions of furan precursors in sterilised, vegetable-based food systems.
PubMed:An efficient method for the simultaneous determination of furan, 2-methylfuran and 2-pentylfuran in fruit juices by headspace solid phase microextraction and gas chromatography-flame ionisation detector.
PubMed:Spatially resolved sampling reveals dynamic microbial communities in rising hydrothermal plumes across a back-arc basin.
PubMed:Furanic compounds and furfural in different coffee products by headspace liquid-phase micro-extraction followed by gas chromatography-mass spectrometry: survey and effect of brewing procedures.
PubMed:Mushrooms and Health Summit proceedings.
PubMed:Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry.
PubMed:Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee.
PubMed:Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α,β-unsaturated aldehydes.
PubMed:Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products.
PubMed:Quantitative analysis of volatiles from solid matrices of vegetable origin by high concentration capacity headspace techniques: determination of furan in roasted coffee.
PubMed:Development of an analytical method and survey of foods for furan, 2-methylfuran and 3-methylfuran with estimated exposure.
PubMed:Chemical and biochemical study of industrially produced San SimĂłn da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres.
PubMed:Formation of furan and methylfuran by maillard-type reactions in model systems and food.
PubMed:Detection of fungal development in closed spaces through the determination of specific chemical targets.
PubMed:Formation of furan and methylfuran from ascorbic acid in model systems and food.
PubMed:Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots.
PubMed:Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.
PubMed:[Listeriosis must be identified and notified--also the mild cases. Probably a more common disease than the statistics show, ready-to-eat foods are risk sources].
PubMed:Possible interaction between warfarin and cranberry juice.
PubMed:Volatile composition of coffee berries at different stages of ripeness and their possible attraction to the coffee berry borer Hypothenemus hampei (Coleoptera: Curculionidae).
PubMed:Antioxidative activities of heterocyclic compounds formed in brewed coffee.
PubMed:Differentiation of the aromas of Merlot and Cabernet Sauvignon wines using sensory and instrumental analysis.
PubMed:Effect of crop development on biogenic emissions from plant populations grown in closed plant growth chambers.
PubMed:Clastogenicity of furans found in food.
 
Notes:
Maillard product 2-Methylfuran is a flammable, water-soluble liquid with a chocolate odor, found naturally in Myrtle and Dutch Lavender used as a FEMA GRAS flavoring substance, with the potential for use in alternative fuels.
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy