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

2-furyl acetone
(2-furyl)-2-propanone

Supplier Sponsors

Name:1-furan-2-ylpropan-2-one
CAS Number: 6975-60-6Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:230-234-0
FDA UNII:SI59VJ54CN
Nikkaji Web:J266.036I
MDL:MFCD02683084
CoE Number:11837
XlogP3:0.80 (est)
Molecular Weight:124.13916000
Formula:C7 H8 O2
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
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:1508 (2-furyl)-2-propanone
FLAVIS Number:13.045 (Old)
DG SANTE Food Flavourings:13.045 (2-furyl)-2-propanone
FEMA Number:2496 (2-furyl)-2-propanone
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):6975-60-6 ; (2-FURYL)-2-PROPANONE
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:pale yellow to yellow clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.07400 to 1.08000 @ 25.00 °C.
Pounds per Gallon - (est).: 8.937 to 8.987
Refractive Index:1.49900 to 1.50500 @ 20.00 °C.
Melting Point: 28.00 to 30.00 °C. @ 760.00 mm Hg
Boiling Point: 179.00 to 180.00 °C. @ 760.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:0.938000 mmHg @ 25.00 °C. (est)
Flash Point: 149.00 °F. TCC ( 65.00 °C. )
logP (o/w): 0.951 (est)
Soluble in:
 alcohol
 triacetin
 water, 1.848e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: herbal
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
caramellic fruity spicy radish
Odor Description:at 1.00 % in dipropylene glycol. caramellic fruity spicy radish
Flavor Type: green
green burnt radish
Taste Description: green burnt radish
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
1-(2-Furanyl)-2-propanone
Endeavour Specialty Chemicals
1-(2-Furyl)propan-2-one 99% F&F
Speciality Chemical Product Groups
Penta International
(2-FURYL)-2-PROPANONE
R C Treatt & Co Ltd
2-Furyl-2-propanone
Halal, Kosher
Robinson Brothers
1-(2-Furyl)propan-2-one F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-Furylacetone ≥99%
Sigma-Aldrich: Aldrich
For experimental / research use only.
1-(2-Furyl)acetone
Synerzine
2-Furyl-2-propanone
Tengzhou Xiang Yuan Aroma Chemicals
1-(2-Furyl)-2-propanone
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37 - Wear suitable protective clothing and gloves.
 
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-furyl acetone usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.037 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.02 (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: 2.0000020.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -5.00000
fruit ices: -5.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 3.8000020.00000
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):

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

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
EPA Substance Registry Services (TSCA):6975-60-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :228583
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
1-furan-2-ylpropan-2-one
Chemidplus:0006975606
 
References:
 1-furan-2-ylpropan-2-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:6975-60-6
Pubchem (cid):228583
Pubchem (sid):135264468
 
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
HMDB (The Human Metabolome Database):HMDB32917
FooDB:FDB010900
YMDB (Yeast Metabolome Database):YMDB01695
Export Tariff Code:2932.19.0040
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
methyl furfuryl disulfide
FL/FR
balsamic
2-
acetyl furan
FL/FR
buttery
iso
butyl lactate
FL/FR
caramellic
coffee dione
FL/FR
cyclotene
FL/FR
alpha,alpha-
dimethyl anisyl acetone
FL/FR
5-
ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-one
FL/FR
maple furanone
FL/FR
5-
methyl furfural
FL/FR
chocolate
cocoa hexenal
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2-
methyl butyraldehyde
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
coffee
coffee difuran
FL/FR
furfuryl mercaptan
FL/FR
1-
hydroxy-2-butanone
FL/FR
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
earthy
2-
ethyl-3-methoxypyrazine
FL/FR
nutty pyrazine
FL/FR
ethereal
ethyl 4-pentenoate
FL/FR
fruity
furfuryl acetate
FL/FR
green
(Z)-3-
hexen-1-yl tiglate
FL/FR
1-
penten-3-ol
FL/FR
meaty
sulfurol
FL/FR
sulfuryl acetate
FL/FR
medicinal
2,6-
xylenol
FL/FR
musty
menthofuran
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
filbert heptenone
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl oxazole
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
spicy
(E)-
propyl 2-furan acrylate
FL/FR
sulfurous
benzothiazole
FL/FR
dimethyl sulfide
FL/FR
furfuryl thioacetate
FL/FR
S-
furfuryl thioformate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
2-
phenethyl isothiocyanate
FL/FR
sweet
2-
hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one
FL/FR
vanilla oleoresin bali
FL/FR
vanilla oleoresin bourbon
FL/FR
vanilla
vanillyl isobutyrate
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
methional
FL/FR
For Flavor
No flavor group found for these
4-
acetyl-2,5-dimethyl-3(2H)-furanone
FL
allyl 2-furoate
FL
alpha,alpha-
dimethyl anisyl acetone
FL/FR
2,5-
dimethyl-3-thiofuroyl furan
FL
ethyl 4-pentenoate
FL/FR
5-
ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-one
FL/FR
2-
ethyl-3-methoxypyrazine
FL/FR
green pea pyrazine
FL
2-
hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one
FL/FR
2-
methoxy-3-propyl pyrazine
FL
methyl 2-(methyl thio) acetate
FL
4-(
methyl thio) butanol
FL
4-
methyl thiobutyl isothiocyanate
FL
6-
methyl thiohexyl isothiocyanate
FL
5-
methyl thiopentyl isothiocyanate
FL
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
4-
pentenyl isothiocyanate
FL
2-
phenethyl isothiocyanate
FL/FR
strawberry furanone ethyl ether
FL
1-(2-
thienyl) butanone
FL
alliaceous
alliaceous
benzyl mercaptan
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
3-
mercapto-2-pentanone
FL
2-
methyl thioacetaldehyde
FL
bready
mango furanone
FL
brown
1-
hydroxy-2-butanone
FL/FR
5-
methyl furfural
FL/FR
burnt
furfuryl alcohol
FL
methyl phenyl disulfide
FL
2-
methyl quinoxaline
FL
2,4,5-
trimethyl oxazole
FL/FR
2,6-
xylenol
FL/FR
buttery
iso
butyl lactate
FL/FR
caramellic
caramel furanone
FL
cyclotene
FL/FR
5-
ethyl-3,4,5,6-tetramethyl cyclohexen-2-one
FL
maple furanone
FL/FR
3-
methyl butyl 2-furyl butyrate
FL
cocoa
cocoa hexenal
FL/FR
coffee
coffee difuran
FL/FR
coffee dione
FL/FR
coffee pyrazine
FL
difurfuryl ether
FL
diisoamyl thiomalate
FL
2,4-
dimethyl thiazole
FL
furfuryl mercaptan
FL/FR
methyl furfuryl disulfide
FL/FR
2-
thiophene thiol
FL
earthy
difurfuryl sulfide
FL
estery
furfuryl acetate
FL/FR
fatty
(E,E)-2,4-
undecadienal
FL
fruity
furfuryl propionate
FL
(E)-
propyl 2-furan acrylate
FL/FR
fusel
2-
methyl butyraldehyde
FL/FR
green
(Z)-3-
hexen-1-yl tiglate
FL/FR
2-
methyl-5-isopropyl pyrazine
FL
1-
penten-3-ol
FL/FR
2-
propyl pyrazine
FL
propylene glycol acetone ketal
FL
2-
vinyl pyrazine
FL
meaty
benzothiazole
FL/FR
3-
mercapto-2-butanone
FL
2-
methyl 3-(methyl thio) furan
FL
2-
methyl-3-tetrahydrofuran thiol
FL
2-
pyridinyl methane thiol
FL
sulfurol
FL/FR
sulfuryl acetate
FL/FR
milky
dextro,laevo-3-(
methyl thio) butanone
FL
mustard
furfuryl methyl ether
FL
musty
menthofuran
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
nutty
2-
acetyl furan
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
3,5(6)-
cocoa pyrazine
FL
2,3-
dimethyl pyrazine
FL/FR
2,6-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl-6-methyl pyrazine
FL
filbert heptenone
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty pyrazine
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
onion
furfuryl isopropyl sulfide
FL
methyl propyl disulfide
FL
roasted
2-
acetyl pyrazine
FL/FR
ethyl 3-(furfuryl thio) propionate
FL
furfuryl thioacetate
FL/FR
sulfurous
allyl sulfide
FL
butyl mercaptan
FL
dimethyl sulfide
FL/FR
ethyl methyl sulfide
FL
S-
ethyl thioacetate
FL
furfuryl methyl sulfide
FL
S-
furfuryl thioformate
FL/FR
furfuryl thiopropionate
FL
3-
methyl-2-butane thiol
FL
potato butanone
FL
2-
thienyl mercaptan
FL
sweet
acetone alcohol
FL
vanilla oleoresin bali
FL/FR
vanilla oleoresin bourbon
FL/FR
tomato
methional
FL/FR
vanilla
vanillyl isobutyrate
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
potato butyraldehyde
FL
radish isothiocyanate
FL
winey
5-
ethyl-2-methyl pyridine
FL
 
Potential Uses:
FLbeef roasted beef
FLcoffee
FLradish
FLspice
 
Occurrence (nature, food, other):note
 beef roasted beef
Search PMC Picture
 beer
Search PMC Picture
 bread wheat bread
Search PMC Picture
 coffee
Search PMC Picture
 coffee roasted coffee
Search PMC Picture
 milk
Search PMC Picture
 onion roasted onion
Search Trop Picture
 plum fruit
Search Trop Picture
 pork liver
Search PMC Picture
 potato chip
Search PMC Picture
 sherry
Search PMC Picture
 soybean
Search Trop Picture
 sukiyaki
Search Picture
 tea black tea
Search Trop Picture
 
Synonyms:
 acetone, (2-furyl)-
2-acetonyl furan
2-acetonylfuran
1-(furan-2-yl)propan-2-one
1-furan-2-ylpropan-2-one
2-furanyl-2-propanone
1-(2-furanyl)-2-propanone
 furfuryl methyl ketone
2-furfuryl methyl ketone
 furyl acetone
 furyl propanone
1-furyl-2-propanone
2-furyl-2-propanone
1-(2-furyl) propan-2-one
(2-furyl)-2-propanone
1-(2-furyl)-2-propanone
1-(2-furyl)acetone
1-(2-furyl)propan-2-one
 furylacetone
2-furylacetone
 methyl furfuryl ketone
2-propanone, 1-(2-furanyl)-
 
 
Notes:
Present in roasted onion, cooked potato, wheat bread, fried beef, pork liver, sherry and coffee. Flavouring ingredient
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