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

3-acetyl-2,5-dimethyl furan
3-acetyl-2,5-dimethylfuran

Sponsors

Name:1-(2,5-dimethylfuran-3-yl)ethanone
CAS Number: 10599-70-9Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:234-216-3
FDA UNII:798V2T7ZBV
Nikkaji Web:J207.975E
MDL:MFCD00010281
CoE Number:10921
XlogP3-AA:1.50 (est)
Molecular Weight:138.16610000
Formula:C8 H10 O2
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance 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:1506 3-acetyl-2,5-dimethylfuran
FLAVIS Number:13.066 (Old)
DG SANTE Food Flavourings:13.066 3-acetyl-2,5-dimethylfuran
FEMA Number:3391 3-acetyl-2,5-dimethylfuran
FDA Mainterm: 3-ACETYL-2,5-DIMETHYLFURAN
 
Physical Properties:
Appearance:yellow clear liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: Yes
Specific Gravity:1.02700 to 1.04800 @ 25.00 °C.
Pounds per Gallon - (est).: 8.546 to 8.720
Refractive Index:1.48400 to 1.49200 @ 20.00 °C.
Refractive Index:1.48500 @ 20.00 °C.
Boiling Point: 62.00 °C. @ 0.25 mm Hg
Boiling Point: 83.00 °C. @ 11.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:0.014000 mm/Hg @ 25.00 °C. (est)
Flash Point: 180.00 °F. TCC ( 82.22 °C. )
logP (o/w): -0.294 (est)
Soluble in:
 alcohol
 fixed oils
 propylene glycol
 water, slightly
 water, 1273 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items:note
2-acetyl-3,5-dimethyl furan
 
Organoleptic Properties:
Odor Type: musty
Odor Strength:medium ,
recommend smelling in a 1.00 % solution or less
Substantivity:356 hour(s) at 100.00 %
sweet musty nutty earthy cocoa corn leathery
Odor Description:at 1.00 % in dipropylene glycol. sweet musty nutty earthy cocoa corn leather
Luebke, William tgsc, (1991)
Odor sample from: Bedoukian Research, Inc.
musty nutty powdery roasted
Odor Description:Musty, nutmeat, powdery, slight roasted
Mosciano, Gerard P&F 17, No. 1, 41, (1992)
Flavor Type: nutty
nutty musty cocoa beany bready
Taste Description: at 5.00 ppm. Nutty, musty, cocoa-like, with beany and bready nuances
Mosciano, Gerard P&F 17, No. 1, 41, (1992)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
3-ACETYL-2,5-DIMETHYL FURAN ≥99.0%, FCC, Kosher
Odor Description:A sweet, nutty odor with earthy undertones
For a sweet nutty note in specialty fragrances.
Taste Description:nutty musty cocoa beany bready
Used in concord grape, walnut, cherry, chocolate, coffee, nuts, rum, roasted nut, bread, tobacco and smoke flavors.
Treatt
3-Acetyl-2 5-dimethylfuran NI, Kosher
Odor Description:nutty (almond, walnut), slightly roasted/smokey
Taste Description:nutty
Simetimes preferred to 2-Acetylfuran (FEMA# 3163) in flavour work. Useful in walnut, roast nut (almond, pecan, hazelnut), chocolate, bread and tobacco flavours. May also find use in coffee and smoke flavours.
 
Cosmetic Information:
None found
 
Suppliers:
Anhui Haibei
3-Acetyl-2,5-dimethyl Furan
Odor: Sweet musty nutty caramel roasted
Anhui Suzhou Jinli Aromatic Chemicals
3-Acetyl-2,5-dimethyl Furan
Odor: nut, baked meat
Bedoukian Research
3-ACETYL-2,5-DIMETHYL FURAN
≥99.0%, FCC, Kosher
Odor: A sweet, nutty odor with earthy undertones
Use: For a sweet nutty note in specialty fragrances.
Flavor: nutty musty cocoa beany bready
Used in concord grape, walnut, cherry, chocolate, coffee, nuts, rum, roasted nut, bread, tobacco and smoke flavors.
BOC Sciences
For experimental / research use only.
3-ACETYL-2,5-DIMETHYL FURAN FCC 99.0%
DeLong Chemicals America
3-Acetyl-2,5-dimethyl furan, Kosher
Endeavour Specialty Chemicals
1-(2,5-Dimethyl-3-furyl)ethan-1-one 99% F&F
Speciality Chemical Product Groups
Frutarom
3-ACETYL-2,5-DIMETHYL FURAN
Jiangyin Healthway
3-Acetyl-2,5-dimethyl Furan
New functional food ingredients
Jiangyin Healthway
3-Hydroxy-4.5-dimethyl-2(5H)-furanone (Fenugreek Lactone )
Jinan Enlighten Chemical Technology(Wutong Aroma )
3-Acetyl-2,5-dimethyl furan
Penn A Kem
3-Acetyl-2,5-dimethylfuran
Penta International
3-ACETYL-2,5-DIMETHYL FURAN FCC, Kosher
Robinson Brothers
1-(2,5-Dimethyl-3-furyl)ethan-1-one F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
3-Acetyl-2,5-dimethylfuran ≥97%
Sigma-Aldrich
3-Acetyl-2,5-dimethylfuran, ≥99%, FCC, FG
Odor: meaty; nutty
Certified Food Grade Products
Synerzine
3-Acetyl-2,5-dimethylfuran
TCI AMERICA
For experimental / research use only.
3-Acetyl-2,5-dimethylfuran >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
3-Acetyl-2,5-dimethyl Furan
Treatt
3-Acetyl-2 5-dimethylfuran
NI, Kosher
Odor: nutty (almond, walnut), slightly roasted/smokey
Flavor: nutty
Simetimes preferred to 2-Acetylfuran (FEMA# 3163) in flavour work. Useful in walnut, roast nut (almond, pecan, hazelnut), chocolate, bread and tobacco flavours. May also find use in coffee and smoke flavours.
 
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 - Wear suitable protective clothing.
 
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: flavor and fragrance agents
Recommendation for 3-acetyl-2,5-dimethyl furan usage levels up to:
  0.1000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): ND (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 2.00 (μg/capita/day)
Structure Class: III
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: 7
 average usual ppmaverage maximum ppm
baked goods: -2.00000
beverages(nonalcoholic): -1.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.60000
fruit ices: -0.60000
gelatins / puddings: -1.50000
granulated sugar: --
gravies: -1.00000
hard candy: -1.50000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -1.00000
milk products: -0.60000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -1.00000
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): --
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.009400.01900
Edible ices, including sherbet and sorbet (03.0): --
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 1.700002.80000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): --
Bakery wares (07.0): --
Meat and meat products, including poultry and game (08.0): --
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): --
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.085000.28000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): --
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
 
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 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
EPI System: View
EPA Substance Registry Services (TSCA):10599-70-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61527
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
1-(2,5-dimethylfuran-3-yl)ethanone
Chemidplus:0010599709
 
References:
 1-(2,5-dimethylfuran-3-yl)ethanone
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:10599-70-9
Pubchem (cid):61527
Pubchem (sid):135018038
 
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):HMDB29563
FooDB:FDB000718
Export Tariff Code:2932.19.5000
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
No odor group found for these
sulfuryl octanoate
FL/FR
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
sulfuryl propionate
FL/FR
valeraldehyde dibutyl acetal
FL/FR
valeraldehyde propylene glycol acetal
FL/FR
anisic
anisic
para-
anisaldehyde
FL/FR
balsamic
2-
acetyl furan
FL/FR
iso
butyl cinnamate
FL/FR
ethyl cinnamate
FL/FR
methyl cinnamate
FL/FR
3-
phenyl propyl alcohol
FL/FR
propyl benzoate
FL/FR
bready
coffee furanone
FL/FR
furfural
FL/FR
buttery
acetyl propionyl
FL/FR
3,4-
hexane dione
FL/FR
camphoreous
bornyl isobutyrate
FL/FR
caramellic
cyclotene
FL/FR
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
immortelle absolute
FL/FR
maltol
FL/FR
shoyu furanone
FL/FR
strawberry furanone
FL/FR
toffee furanone
FL/FR
chocolate
iso
amyl phenyl acetate
FL/FR
chocolate pyrazine A
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2-
methoxypyrazine
FL/FR
2-
methyl butyraldehyde
FL/FR
coconut
alpha-
angelica lactone
FL/FR
gamma-
heptalactone
FL/FR
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
gamma-
octalactone
FL/FR
coumarinic
coumane
FL/FR
tonka bean resinoid
FR
earthy
bean pyrazine
FL/FR
2-
ethyl-3-methoxypyrazine
FL/FR
nutty pyrazine
FL/FR
fatty
coconut absolute
FL/FR
fermented
valeraldehyde
FL/FR
floral
boronia butenal
FR
ethyl phenyl acetate
FL/FR
fruity
allyl 2-ethyl butyrate
FL/FR
iso
amyl nonanoate
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
2-
pentyl furan
FL/FR
green
geranium thiazole
FL/FR
2-
heptyl furan
FL/FR
tiglaldehyde
FL/FR
hay
beeswax absolute
FL/FR
herbal
saffron pyranone
FR
honey
phenyl acetic acid
FL/FR
medicinal
quinoline
CS
musty
2-
acetyl pyrrole
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
naphthyl
para-
methyl anisole
FL/FR
ortho-
methyl anisole
FL/FR
nutty
3-
acetyl pyridine
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5-dimethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,6-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl pyrazine
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
maraniol
CS
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
2-
methyl-3-propyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
nutty quinoxaline
FL/FR
shoyu pyrazine
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl thiazole
FL/FR
powdery
para-
anisyl alcohol
FL/FR
spicy
caraway seed oleoresin
FL/FR
cassia bark oil china
FL/FR
clove bud oil
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
sulfurous
furfuryl thioacetate
FL/FR
sweet
vanilla oleoresin bali
FL/FR
tobacco
veltonal (Bedoukian)
FR
tonka
tonka bean absolute
FR
whiskey lactone
FL/FR
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
vegetable
mesityl oxide
FL/FR
waxy
2-
tridecanone
FL/FR
woody
4-
hydroxybenzaldehyde
FL/FR
pinacol
FR
sandalwood oil
FL/FR
yeasty
laevo-
glutamic acid
CS
For Flavor
No flavor group found for these
acetyl acetaldehyde dimethyl acetal
FL
2-
acetyl-2-pyrroline
FL
(E)-
aconitic acid
FL
bean pyrazine
FL/FR
bornyl isobutyrate
FL/FR
2(4)-iso
butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
FL
chocolate pyrazine A
FL/FR
coumane
FL/FR
cyclohexyl methyl pyrazine
FL
2,5-
diethyl thiazole
FL
2,5-
diethyl-4-methyl thiazole
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
6,7-
dimethyl dihydrocyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl thiazole
FL
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
2-
ethyl-3-methoxypyrazine
FL/FR
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
3-(2-
furyl) acrolein
FL
(E,E)-2,4-
heptadien-1-ol
FL
2-
hexyl-5 or 6-keto-1,4-dioxane
FL
2-
methoxypyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
peanut dithiazine
FL
2-
propyl pyridine
FL
para-
salicylic acid
FL
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
valeraldehyde propylene glycol acetal
FL/FR
5-
acetyl-2,3-dihydro-1,4-thiazine
FL
sulfuryl formate
FL
sulfuryl octanoate
FL/FR
sulfuryl propionate
FL/FR
valeraldehyde dibutyl acetal
FL/FR
alliaceous
alliaceous
2-
methyl thioacetaldehyde
FL
balsamic
iso
butyl cinnamate
FL/FR
ethyl cinnamate
FL/FR
bready
2-
propionyl thiazole
FL
brown
beeswax absolute
FL/FR
furfural
FL/FR
burnt
furfuryl alcohol
FL
2-
methyl quinoxaline
FL
buttery
diacetyl
FL
3,4-
hexane dione
FL/FR
camphoreous
ortho-
methyl anisole
FL/FR
caramellic
caramel furanone
FL
cyclotene
FL/FR
maltol
FL/FR
shoyu furanone
FL/FR
strawberry furanone
FL/FR
toffee furanone
FL/FR
coconut
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
coffee
difurfuryl ether
FL
diisoamyl thiomalate
FL
2-
ethyl-4-methyl thiazole
FL/FR
2-iso
propyl pyrazine
FL
corn chip
2-
acetyl thiazole
FL/FR
2-
acetyl-2-thiazoline
FL
creamy
alpha-
angelica lactone
FL/FR
para-
anisaldehyde
FL/FR
4-
hydroxybenzaldehyde
FL/FR
earthy
2-
methyl-3-propyl pyrazine
FL/FR
ethereal
allyl 2-ethyl butyrate
FL/FR
fatty
coconut absolute
FL/FR
2-
heptyl furan
FL/FR
(E,E)-2,4-
nonadienal
FL
2-
tridecanone
FL/FR
fishy
4,5-
dimethyl thiazole
FL
floral
iso
amyl phenyl acetate
FL/FR
phenyl acetic acid
FL/FR
fruity
para-
anisyl alcohol
FL/FR
2,4-
hexadien-1-ol
FL
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
propyl benzoate
FL/FR
tiglaldehyde
FL/FR
fusel
2-
methyl butyraldehyde
FL/FR
green
dihydroxyacetophenone (mixed isomers)
FL
2,5-
dimethyl thiophene
FL
geranium thiazole
FL/FR
immortelle absolute
FL/FR
4-
methyl thiazole
FL
2-
methyl-5-isopropyl pyrazine
FL
2-
pentyl furan
FL/FR
2-
vinyl pyrazine
FL
honey
ethyl phenyl acetate
FL/FR
lactonic
gamma-
heptalactone
FL/FR
gamma-
octalactone
FL/FR
metallic
2,5-
dihydroxy-1,4-dithiane
FL
musty
2,5-
dimethyl pyrazine
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
shoyu pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
naphthyl
para-
methyl anisole
FL/FR
nutty
2-
acetyl furan
FL/FR
3-
acetyl pyridine
FL/FR
2-
acetyl pyrrole
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5-dimethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,6-
cocoa pyrazine
FL/FR
coffee furanone
FL/FR
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
2,3-
dimethyl pyrazine
FL/FR
2,6-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2,4-
dimethyl-5-vinyl thiazole
FL
2-
ethyl pyrazine
FL/FR
1-
ethyl-2-acetyl pyrrole
FL
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
european
hazelnut oleoresin
FL
2,6-
lutidine
FL/FR
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
nutty pyrazine
FL/FR
nutty quinoxaline
FL/FR
nutty thiazole
FL
peanut oxazole
FL
2,3,5,6-
tetramethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
potato
mesityl oxide
FL/FR
roasted
2-
acetyl pyrazine
FL/FR
furfuryl thioacetate
FL/FR
spicy
caraway seed oleoresin
FL/FR
cassia bark oil china
FL/FR
clove bud oil
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
methyl cinnamate
FL/FR
3-
phenyl propyl alcohol
FL/FR
sweet
vanilla oleoresin bali
FL/FR
toasted
acetyl propionyl
FL/FR
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
waxy
furfuryl octanoate
FL
winey
iso
amyl nonanoate
FL/FR
5-
ethyl-2-methyl pyridine
FL
valeraldehyde
FL/FR
woody
sandalwood oil
FL/FR
whiskey lactone
FL/FR
 
Potential Uses:
 almond
FLbread
FLcaramel
FRcherry
 chocolate cocoa
FRcoffee
FRgrape concord
 meat
FRnut hazelnut
FLnut walnut
 pecan
FRpopcorn
 roasted
 smoke
FRtobacco
 
Occurrence (nature, food, other):note
 coffee
Search PMC Picture
 
Synonyms:
3-acetyl-2,5-dimethyl furan FCC
3-acetyl-2,5-dimethylfuran
2,5-dimethyl-3-acetyl furan
1-(2,5-dimethyl-3-furanyl)ethanone
2,5-dimethyl-3-furyl methyl ketone
1-(2,5-dimethyl-3-furyl)-1-ethanone
1-(2,5-dimethyl-3-furyl)-ethan-1-one
1-(2,5-dimethyl-3-furyl)ethan-1-one
1-(2,5-dimethyl-furan-3-yl)-ethanone
1-(2,5-dimethylfuran-3-yl)ethanone
 ethanone, 1-(2,5-dimethyl-3-furanyl)-
 ketone, 2,5-dimethyl-3-furyl methyl
 
 
Notes:
Flavouring ingredient
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