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

furfural acetone
4-(2-furyl)-3-buten-2-one

Sponsors

Name:4-furan-2-ylbut-3-en-2-one
CAS Number: 623-15-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:210-774-3
FDA UNII:0W86Y87AUR
MDL:MFCD00039566
CoE Number:11838
XlogP3:1.40 (est)
Molecular Weight:136.15016000
Formula:C8 H8 O2
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:(E)-furfural acetone
 (Z)-furfural acetone
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:1511 4-(2-furyl)-3-buten-2-one
FLAVIS Number:13.044 (Old)
DG SANTE Food Flavourings:13.044 4-furan-2-ylbut-3-en-2-one
FEMA Number:2495 4-(2-furyl)-3-buten-2-one
FDA Mainterm: 4-(2-FURYL)-3-BUTEN-2-ONE
 
Physical Properties:
Appearance:amber to brown orange solid crystals (est)
Assay: 98.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Melting Point: 37.00 to 40.00 °C. @ 760.00 mm Hg
Boiling Point: 123.00 °C. @ 20.00 mm Hg
Boiling Point: 97.00 °C. @ 2.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:0.079000 mm/Hg @ 25.00 °C. (est)
Flash Point: 230.00 °F. TCC ( 110.00 °C. )
logP (o/w): 1.350
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, 6109 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: spicy
Odor Strength:medium ,
recommend smelling in a 1.00 % solution or less
sweet spicy warm balsamic cinnamon vanilla
Odor Description:at 1.00 % in propylene glycol. sweet spicy warm balsam cinnamon vanilla
sweet balsamic nutty creamy coumarinic vanilla powdery anisic
Odor Description:Sweet, balsamic, nutty, creamy, coumarin and vanilla-like with a powdery anisic nuance
Mosciano, Gerard P&F 19, No. 6, 53, (1994)
Flavor Type: nutty
sweet nutty powdery vanilla coumarinic creamy
Taste Description: at 20.00 ppm. Sweet, nutty, powdery, vanilla and coumarin creamy
Mosciano, Gerard P&F 19, No. 6, 53, (1994)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
FURFURAL ACETONE ≥97.5%, Kosher
Odor Description:A spicy, warm, cinnamon aroma
Furfural Acetone should not be used as a fragrance ingredient. (IFRA)
Taste Description:nutty
Used in banana, cherry, prune, raisin, coffee, root beer, cola and plum flavors.
Treatt
4-(2-Furyl)-3-buten-2-one Halal, Kosher
Odor Description:Sweet/vanilla/balsamic, woody/cinnamon
Taste Description:vanilla
Used in spice and nut flavours, for bakery 25ppm, beverages and confectionery at 12ppm, dairy and desserts at 8ppm, non-alcoholic beverages at 5ppm.
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
FURFURAL ACETONE NATURAL
98% min.
Bedoukian Research
FURFURAL ACETONE, NO ANTIOXIDANT
≥97.5%, Special Order
Odor: A spicy, warm, cinnamon aroma
Use: Furfural Acetone should not be used as a fragrance ingredient. (IFRA)
Flavor: nutty
Used in banana, cherry, prune, raisin, coffee, root beer, cola and plum flavors.
Bedoukian Research
FURFURAL ACETONE
≥97.5%, Kosher
Odor: A spicy, warm, cinnamon aroma
Use: Furfural Acetone should not be used as a fragrance ingredient. (IFRA)
Flavor: nutty
Used in banana, cherry, prune, raisin, coffee, root beer, cola and plum flavors.
BOC Sciences
For experimental / research use only.
FURFURAL ACETONE 98.0%
CG Herbals
Furfural Acetone
Endeavour Specialty Chemicals
4-(2-Furyl)-3-buten-2-one 98% F&F
Speciality Chemical Product Groups
Frutarom
4-(2-FURYL)-3-BUTEN-2-ONE
Penta International
FURFURYLIDENE ACETONE NATURAL, Kosher
Penta International
FURFURYLIDENE ACETONE, Kosher
Robinson Brothers
4-(2-Furyl)-3-buten-2-one F&F
https://www.robinsonbrothers.uk/chemistry-competences
Synerzine
Furfurylidine Acetone
TCI AMERICA
For experimental / research use only.
4-(2-Furyl)-3-buten-2-one >98.0%(GC)
Treatt
4-(2-Furyl)-3-buten-2-one
Halal, Kosher
Odor: Sweet/vanilla/balsamic, woody/cinnamon
Flavor: vanilla
Used in spice and nut flavours, for bakery 25ppm, beverages and confectionery at 12ppm, dairy and desserts at 8ppm, non-alcoholic beverages at 5ppm.
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
T - Toxic.
R 20/21/22 - Harmful by inhalation, in contact with skin and if swallowed.
R 25 - Toxic if swallowed.
R 37 - Irritating to respiratory system.
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.
 
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:
unreported-mouse LD50 216 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 52(8), Pg. 87, 1987.

unreported-rabbit LD50 158 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 52(8), Pg. 87, 1987.

unreported-rat LD50 321 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 52(8), Pg. 87, 1987.

Dermal Toxicity:
skin-rabbit LDLo 50 mg/kg
National Technical Information Service. Vol. OTS0544699

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
IFRA: View Standard
Recommendation for furfural acetone usage levels up to:
 PROHIBITED: Should not be used as a fragrance ingredient.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.60 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 1.00 (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: 3
 average usual ppmaverage maximum ppm
baked goods: -46.00000
beverages(nonalcoholic): -4.20000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -4.80000
fruit ices: -4.80000
gelatins / puddings: -1.60000
granulated sugar: --
gravies: --
hard candy: -33.00000
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):
List of apha, beta-Unsaturated Aldehydes and Ketones representative of FGE.19 substances for Genotoxicity Testing [1] - Statement of the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
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 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
Scientific Opinion on Flavouring Group Evaluation 222 (FGE.222): Consideration of genotoxicity data on representatives for alpha,beta-unsaturated furyl derivatives with the a,-unsaturation in the side chain from subgroup 4.6 of FGE.19 by EFSA
View page or View pdf
EPI System: View
Chemical Carcinogenesis Research Information System:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):623-15-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :212930
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2811
WGK Germany:2
4-furan-2-ylbut-3-en-2-one
Chemidplus:0000623154
EPA/NOAA CAMEO:hazardous materials
RTECS:EM9939000 for cas# 623-15-4
 
References:
 4-furan-2-ylbut-3-en-2-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:623-15-4
Pubchem (cid):212930
Pubchem (sid):134976939
 
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):HMDB33128
FooDB:FDB011129
Export Tariff Code:2932.19.0090
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
anisic
para-
anisyl propanal
FR
coconut
coconut decanone methyl
FR
coumarinic
tonka bean resinoid
FR
tonka ketone
FR
tonkavert
FR
floral
anise indene
FR
para-
anisyl nitrile
FR
anisyl propanal / methyl anthranilate schiff's base
FR
autumn carboxylate
FR
boronia butenal
FR
dimethyl alpha-ionone
FR
hawthorn acetate
FR
(E)-2,5,9-
trimethyl-4,9-decadien-1-al
FR
fruity
berry hexanoate
FR
peach pivalate
FR
herbal
floral nitrile
FR
saffron pyranone
FR
musk
cyclohexadecanone
FR
exaltone (Firmenich)
FR
musk amberol
FR
musk indane
FR
musk tetralin
FR
nutty
maraniol
CS
tobacco
veltonal (Bedoukian)
FR
tonka
coumarin
FR
deertongue absolute
FR
deertongue oleoresin
FR
flouve absolute
FR
melilot absolute
FR
7-
methyl coumarin
CS
tonka bean absolute
FR
woody
amber formate
FR
patchouli ethanone
FR
timber propanol
FR
woody epoxide
FR
For Flavor
No flavor group found for these
acetyl acetaldehyde dimethyl acetal
FL
2-
acetyl-2-pyrroline
FL
allyl methyl trisulfide
FL
chocolate pyrazine B
FL
cyclohexyl methyl pyrazine
FL
6-
decenoic acid
FL
2,5-
diethyl thiazole
FL
2,5-
diethyl-4-methyl thiazole
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
(S)-
dihydroactinidiolide
FL
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl thiazole
FL
4-
ethyl anisole
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
fig leaf absolute
FL
3-(2-
furyl) acrolein
FL
(E,E)-2,4-
heptadien-1-ol
FL
heptanal 2,3-butane diol acetal
FL
2-
hexyl-5 or 6-keto-1,4-dioxane
FL
melilot oleoresin
FL
methyl 2-(methyl thio) acetate
FL
peanut dithiazine
FL
2-
propyl pyridine
FL
para-
salicylic acid
FL
(R)-
tonka furanone
FL
5-
acetyl-2,3-dihydro-1,4-thiazine
FL
alliaceous
alliaceous
2-
methyl thioacetaldehyde
FL
bready
2-
propionyl thiazole
FL
burnt
2-
methyl quinoxaline
FL
buttery
diacetyl
FL
cabbage
methyl 2-thiofuroate
FL
coconut
(R)-
massoia lactone
FL
6-
methyl coumarin
FL
coffee
difurfuryl ether
FL
2-iso
propyl pyrazine
FL
corn chip
2-
acetyl-2-thiazoline
FL
creamy
dihydrocoumarin
FL
fatty
(E,E)-2,4-
decadienal
FL
(E,E)-2,4-
nonadienal
FL
2,4-
octadien-1-ol
FL
fishy
4,5-
dimethyl thiazole
FL
fruity
acetyl isovaleryl
FL
2,4-
hexadien-1-ol
FL
green
dihydroxyacetophenone (mixed isomers)
FL
2,5-
dimethyl thiophene
FL
4-
methyl thiazole
FL
2-
methyl-5-isopropyl pyrazine
FL
2-
vinyl pyrazine
FL
2-
vinyl pyrazine
FL
licorice
2-
butyl-3-methyl pyrazine
FL
meaty
ortho-
thioguaiacol
FL
ortho-
thioguaiacol
FL
musty
2-
ethoxythiazole
FL
propionaldehyde
FL
nutty
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
2,4-
dimethyl-5-vinyl thiazole
FL
1-
ethyl-2-acetyl pyrrole
FL
european
hazelnut oleoresin
FL
nutty thiazole
FL
peanut oxazole
FL
popcorn
2-
propionyl-2-thiazoline
FL
powdery
powdery ketone
FL
spicy
benzylidene acetone
FL
waxy
octyl 2-furoate
FL
winey
5-
ethyl-2-methyl pyridine
FL
 
Potential Uses:
FLalmond
FLanise
 bakery
FLbanana
 beverage
FLcherry
FLcinnamon
 clove
FLcoffee
FLcola
 confection
 dairy
 heliotrope
FLnut
FLplum
 powder
FLprune
FLraisin
FLroot beer
FLrum
FLspice
 tonka
FLvanilla
 
Occurrence (nature, food, other):note
 coffee
Search PMC Picture
 rum
Search PMC Picture
 
Synonyms:
3-buten-2-one, 4-(2-furanyl)-
3-buten-2-one, 4-(2-furyl)-
3-butene-2-one, 4-(2-furanyl)-
4-(furan-2-yl)but-3-en-2-on
4-furan-2-ylbut-3-en-2-one
4-(2-furanyl)-3-buten-2-one
 furfural acetone natural
 furfural acetone, no antioxidant
 furfuralacetone
 furfurylidene acetone
monofurfurylidene acetone
 furfurylideneacetone
4-(2-furyl) but-3-en-2-one
4-(2-furyl)-3-buten-2-one
4-(2-furyl)but-3-en-2-one
 
 
Notes:
Present in rum and coffee. Flavouring agent
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