2-methyl furan
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.
  • Frutarom
    • Frutarom Ltd
      Discover Our Passion
      Your preferred partner for flavour and fragrance success.
      At Frutarom, we take pride in our expertise and knowledge of Flavour & Fragrance Ingredients and our thorough understanding of the needs of Flavourists, Perfumers and Food Technologists. Working closely with our customers we have a strong track record of providing unique solutions to fulfil requirements.
      US Email: Info- USA
      Email: Info - UK
      Voice: +44 (0) 1429 863 222
      US Voice: +1 513 870 4900
      Products List: View
      M1200-2 2-METHYLFURAN ≥98.00%, NI, Kosher
      Suggested Uses: Bakery, Chicken, Cocoa, Coffee, Nut, Savoury, Tea, Tomato
  • Moellhausen
    • Moellhausen S.P.A.
      Innovation and commitment in the name of excellence.
      After 50 years in business, Moellhausen stands out as one of the world’s leading family-run companies in the industry of flavors and fragrances, raw materials, and specialties. My personal history is inextricably bound to that of the company, and I continue to dedicate all my energy to it along with our partners and collaborators who have supported us thus far with dedication, passion, love, and experience. Continuous investments and a professionalism aimed at achieving the highest levels of performance in service and quality, along with that same dedication, passion, love, and experience, have together enabled us to reach the absolute avant-garde level that characterizes Moellhausen today, recognized worldwide for its modernity, innovation, creativity, and respect for the environment and the safety and rights of those who work with us. As President and CEO of the company for 32 years, I offer a well-deserved thank you to all of our numerous customers, suppliers, employees, and company friends for helping to sustain our unstoppable and honorable growth. And it is with the support of all of our stakeholders that we will confidently continue to pursue our commitment to further advancing the excellence that our industry demands.
      Voice: +39 039.685.6262
      Fax: +39 039.685.6263
      A network of knowledge to grow together
      Sustainability is at the foundation of a
      Pervasive technology and total control
      1000641 2-METHYLFURAN
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      13-44800 2-METHYL FURAN, Kosher
  • Sigma-Aldrich
  • Taytonn
      Supplying Asia Pacific
      We fully understand the demands of the F&F industry and we endeavour to supply quality products, with ready availability and a personalised service.
      Since 2001 TAYTONN has been distributing key ingredients to the Fragrance and Flavor industry in Asia. We work closely with customers, principals and vendors. Together we forecast demand and match it with supply of aroma chemicals, essential oils and natural isolates & extracts. Sourced from around the world, our F&F ingredient inventory in Singapore is ready to ship to any location in Asia and beyond. Time and again, we help our principals introduce new discoveries to the F&F market - stimulating creativity and bringing value added proposition to our customers.
      Email: Info
      Email: Sales
      Voice: + 65 - 6861 8113
      Fax: + 65 - 6861 8115
  • Treatt
    • Treatt PLC
      Innovative ingredient solutions
      World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.
      We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products.
      Email: Enquiries
      US Email: Enquiries
      Voice: +44 (0) 1284 702500
      Fax: +44 (0) 1284 703809
      US Voice: +1 863 668 9500
      US Fax: +1 863 668 3388
      2-Methylfuran NI
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2-methylfuran (Click)
CAS Number: 534-22-5Picture of molecule
ECHA EINECS - REACH Pre-Reg: 208-594-5
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
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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:
 water, 3000 mg/L @ 20 °C (exp)
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Organoleptic Properties:
Odor Type: chocolate
Odor Strength: medium ,
recommend smelling in a 1.00 % solution or less
 ethereal  acetone  chocolate  
Odor Description:
at 1.00 % in propylene glycol. 
ethereal acetone chocolate
Luebke, William tgsc, (2007)
Substantivity: < 1 hour(s) at 100.00 %
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Cosmetic Information:
None found
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≥98.00%, NI, Kosher
Odor: Almond, Caramel, Chocolate, Etheral, Liqourice, Nutty
Use: Suggested Uses: Bakery, Chicken, Cocoa, Coffee, Nut, Savoury, Tea, Tomato
Penn A Kem
Penta International
Reincke & Fichtner
2-Methylfuran, ≥98%, stabilized with BHT
Certified Food Grade Products
2-Methylfuran, 99%, FG
Odor: Almond, Caramellic/ Caramel, Chocolate, Etheral, Licorice, Nutty
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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
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
American Industrial Hygiene Association Journal. Vol. 50, Pg. A359, 1989.

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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
Click here to view publication 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: --
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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):
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
Chemidplus: 0000534225
EPA/NOAA CAMEO: hazardous materials
RTECS: LU2625000 for cas# 534-22-5
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NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 534-22-5
Pubchem (cid): 10797
Pubchem (sid): 134977217
Pherobase: View
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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
HMDB (The Human Metabolome Database): HMDB13749
FooDB: FDB012718
Export Tariff Code: 2932.19.0000
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
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
 amyl phenyl acetateFL/FR
 prenyl benzoateFL/FR
3,4-hexane dioneFL/FR
isoamyl phenyl acetateFL/FR
isobutyl phenyl acetateFL/FR
 chocolate pyrazine AFL/FR
 cocoa oleoresinFL/FR
2,4,5-trimethyl thiazoleFL/FR
 methyl ethyl ketoneFL/FR
alpha-amyl cinnamyl acetateFL/FR
 amyl salicylateFL/FR
 tetrahydrofurfuryl acetateFL/FR
 butyl phenyl acetateFL/FR
 phenyl acetic acidFL/FR
3,5-cocoa pyrazineFL/FR
2-methyl pyrazineFL/FR
 nutty cyclohexenoneFL/FR
2,3,5,6-tetramethyl pyrazineFL/FR
2-acetyl pyrazineFL/FR
 ethyl vanillin isobutyrateFL/FR
 vanillyl isobutyrateFL/FR
For Flavor
No flavor group found for these
 amyl phenyl acetateFL/FR
 chocolate pyrazine AFL/FR
 prenyl benzoateFL/FR
 amyl salicylateFL/FR
 methyl ethoxypyrazineFL
 tetrahydrofurfuryl acetateFL/FR
3,4-hexane dioneFL/FR
 methyl ethyl ketoneFL/FR
 cocoa oleoresinFL/FR
isobutyl phenyl acetateFL/FR
alpha-amyl cinnamyl acetateFL/FR
isoamyl phenyl acetateFL/FR
 phenyl acetic acidFL/FR
 butyl phenyl acetateFL/FR
3,5-cocoa pyrazineFL/FR
2-methyl pyrazineFL/FR
 nutty cyclohexenoneFL/FR
2,3,5,6-tetramethyl pyrazineFL/FR
2,4,5-trimethyl thiazoleFL/FR
2-acetyl pyrazineFL/FR
 ethyl vanillin isobutyrateFL/FR
 vanillyl isobutyrateFL/FR
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Potential Uses:
 chocolate cocoa 
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Occurrence (nature, food, other): note
 beef cooked beef
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 bread wheat bread
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 currant black currant fruit
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 currant fruit
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 filbert roasted filbert
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 peppermint oil
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 plum fruit
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 sage clary sage
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 tamarind fruit oil
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 tamarind seed oil
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 tea black tea
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 furan, 2-methyl-
alpha-methyl furan
2-methyl furan natural
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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.
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