2-acetyl-5-methyl furan
1-(5-methylfuran-2-yl)ethanone

Sponsors

Name: 1-(5-methylfuran-2-yl)ethanone
CAS Number: 1193-79-9Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 214-779-1
FDA UNII: IY49408H2O
Nikkaji Web: J40.148J
Beilstein Number: 0110853
MDL: MFCD00003243
CoE Number: 11038
XlogP3-AA: 1.40 (est)
Molecular Weight: 124.13916000
Formula: C7 H8 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: 1504 2-acetyl-5-methylfuran
Flavis Number: 13.083 (Old)
DG SANTE Food Flavourings: 13.083 2-acetyl-5-methylfuran
FEMA Number: 3609 2-acetyl-5-methylfuran
FDA Mainterm: 2-ACETYL-5-METHYLFURAN
 
Physical Properties:
Appearance: yellow to orange clear liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity: 1.05900 to 1.06700 25.00 °C.
Pounds per Gallon - (est).: 8.812 to 8.879
Specific Gravity: 1.06600 to 1.07200 @ 20.00 °C.
Pounds per Gallon - est.: 8.881 to 8.931
Refractive Index: 1.50800 to 1.51400 @ 20.00 °C.
Refractive Index: 1.51100 to 1.51700 @ 20.00 °C.
Boiling Point: 100.00 to 101.00 °C. @ 25.00 mm Hg
Boiling Point: 71.00 to 72.00 °C. @ 8.00 mm Hg
Acid Value: 2.00 max. KOH/g
Vapor Pressure: 0.301000 mm/Hg @ 25.00 °C. (est)
Flash Point: 175.00 °F. TCC ( 79.44 °C. )
logP (o/w): 0.356 (est)
Soluble in:
 alcohol
 water, slightly
 water, 6908 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: nutty
Odor Strength: high ,
recommend smelling in a 0.10 % solution or less
Substantivity: 12 hour(s) at 100.00 %
 musty nutty hay coconut coumarinic milky
Odor Description:
at 0.10 % in dipropylene glycol.
strong musty nutty hay coconut coumarin milky
Luebke, William tgsc, (1993)
 sweet musty nutty caramellic
Odor Description:
Sweet, musty, nutty with a caramellic nuance
Mosciano, Gerard P&F 17, No. 1, 41, (1992)
Flavor Type: nutty
 nutty cocoa toasted bready
Taste Description:
at 50.00 ppm.
Nutty cocoa-like with a toasted bready nuance
Mosciano, Gerard P&F 17, No. 1, 41, (1992)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
2-ACETYL-5-METHYL FURAN ≥98.0%, Kosher
Odor Description: A strong, nutty, hay-coumarin
For nutty notes in fragrances.
Taste Description: nutty cocoa toasted bready
Used in caramel, chocolate, hazelnut, coffee, meat, tobacco, almond and other nut flavors.
Frutarom
2-ACETYL-5-METHYLFURAN ≥98.00%, NI, Kosher
Odor Description: Hay, Nutty
Suggested Uses: Bakery, Chocolate, Coffee, Nut
Taste Description: nutty cocoa toasted bready
Treatt
2-Acetyl-5-methylfuran Halal, Kosher
Odor Description: Nutty, hay, caramel, coumarin
Alfrebro
2-ACETYL-5-METHYL FURAN
Odor Description: Strong, Nutty, Hay, Coumarin
 
Cosmetic Information:
None found
 
Suppliers:
Alfrebro
2-ACETYL-5-METHYL FURAN
Odor: Strong, Nutty, Hay, Coumarin
Anhui Haibei
2-Acetyl-5-methyl Furan
Odor: Strong nutty hay coumarin
Bedoukian Research
2-ACETYL-5-METHYL FURAN
≥98.0%, Kosher
Odor: A strong, nutty, hay-coumarin
Use: For nutty notes in fragrances.
Flavor: nutty cocoa toasted bready
Used in caramel, chocolate, hazelnut, coffee, meat, tobacco, almond and other nut flavors.
Beijing Lys Chemicals
2-Acetyl-5-methylfuran
BOC Sciences
For experimental / research use only.
2-ACETYL-5-METHYL FURAN 99.0%
DeLong Chemicals America
2-Acetyl-5-methylfuran, Kosher
Endeavour Specialty Chemicals
1-(5-Methyl-2-furyl)ethan-1-one 99% F&F
Speciality Chemical Product Groups
Frutarom
2-ACETYL-5-METHYLFURAN
≥98.00%, NI, Kosher
Odor: Hay, Nutty
Use: Suggested Uses: Bakery, Chocolate, Coffee, Nut
Jiangyin Healthway
2-Acetyl-5-methyl Furan
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Acetyl5-methylfuran, Kosherk
M&U International
5-METHYL-2-ACETYL FURAN, Kosher
Penn A Kem
2-Acetyl-5-methylfuran
Penta International
2-ACETYL-5-METHYLFURAN, Kosher
Reincke & Fichtner
2-Acetyl-5-methylfuran
Robinson Brothers
1-(5-Methyl-2-furyl)ethan-1-one F&F
https://www.robinsonbrothers.uk/chemistry-competences
Sigma-Aldrich
2-Acetyl-5-methylfuran, ≥98%, FG
Odor: nutty
Certified Food Grade Products
Sunaux International
5-Methyl-2-acetyl Furan
Synerzine
2-Acetyl-5-methylfuran
Taytonn
2-Acetyl-5-methylfuran
Odor: Hay, Nutty
TCI AMERICA
For experimental / research use only.
2-Acetyl-5-methylfuran >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
2-Acetyl-5-methyl Furan
Tengzhou Xiang Yuan Aroma Chemicals
2-Acetyl-5-methyl Furan
Treatt
2-Acetyl-5-methylfuran
Halal, Kosher
Odor: Nutty, hay, caramel, coumarin
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
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:
oral-mouse LD50 438 mg/kg
Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 2-acetyl-5-methyl furan usage levels up to:
  0.1000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.37 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (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: 12
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -1.50000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: -1.50000
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: -2.00000
soft candy: --
soups: -1.50000
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 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 ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 14514
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 1-(5-methylfuran-2-yl)ethanone
Chemidplus: 0001193799
RTECS: LT8528000 for cas# 1193-79-9
 
References:
 1-(5-methylfuran-2-yl)ethanone
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 1193-79-9
Pubchem (cid): 14514
Pubchem (sid): 134981143
 
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
CHEBI: View
CHEMBL: View
HMDB (The Human Metabolome Database): HMDB35226
FooDB: FDB013878
Export Tariff Code: 2921.42.9000
Typical G.C.
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
animal
animal
6-
methyl quinoline
FL/FR
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
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
strawberry furanone
FL/FR
cereal
bran absolute
FR
chocolate
iso
amyl phenyl acetate
FL/FR
chocolate pyrazine A
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2-
methoxypyrazine
FL/FR
2-
methyl butyraldehyde
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
citrus
verbena absolute france
FL/FR
coconut
alpha-
angelica lactone
FL/FR
coconut decanone methyl
FR
coconut naphthalenone
FL/FR
gamma-
heptalactone
FL/FR
delta-
nonalactone
FL/FR
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
gamma-
octalactone
FL/FR
coumarinic
coumane
FL/FR
tonka bean oleoresin
FR
tonka bean resinoid
FR
tonka furanone
FL/FR
tonka ketone
FR
tonkavert
FR
creamy
para-
vanillyl alcohol
FL/FR
earthy
2-
ethyl-3-methoxypyrazine
FL/FR
3-
octen-2-one
FL/FR
fatty
coconut absolute
FL/FR
fermented
valeraldehyde
FL/FR
floral
iso
amyl geranate
FR
para-
anisyl nitrile
FR
bois de rose oil brazil
FL/FR
boronia butenal
FR
ethyl phenyl acetate
FL/FR
genet concrete
FR
ocean propanal
FL/FR
fruity
allyl 2-ethyl butyrate
FL/FR
iso
amyl nonanoate
FL/FR
cherry oxyacetate
FL/FR
3-
methyl-2-butenal
FL/FR
phenoxyethyl propionate
FL/FR
green
para-
dimethyl hydroquinone
FL/FR
2-
heptyl furan
FL/FR
magnolia flower oil
FL/FR
syringaldehyde
FL/FR
tiglaldehyde
FL/FR
3,5,5-
trimethyl hexanol
FL/FR
hay
beeswax absolute
FL/FR
hay absolute
FR
hay concrete
FR
para-
methyl phenoxyacetaldehyde
FR
tobacco leaf absolute
FL/FR
woodruff absolute
FR
herbal
acorn acetate
FR
clary sage absolute
FL/FR
lavender concrete
FL/FR
saffron pyranone
FR
yerba mate absolute
FL/FR
honey
phenyl acetic acid
FL/FR
mossy
oakmoss phenol
FR
musty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
cocoa butenal
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
naphthyl
ortho-
methyl anisole
FL/FR
para-
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
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 acetate
FL/FR
para-
anisyl alcohol
FL/FR
spicy
cassia bark oil china
FL/FR
clove bud oil
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
myrtenal
FL/FR
sulfurous
furfuryl thioacetate
FL/FR
tobacco
veltonal (Bedoukian)
FR
tonka
6-
amyl-alpha-pyrone
FL/FR
coumarin
FR
deertongue absolute
FR
deertongue concrete
FR
deertongue oleoresin
FR
flouve absolute
FR
7-
methyl coumarin
CS
mint lactone
FL/FR
octahydrocoumarin
FL/FR
saffron resinoid
FL/FR
tonka bean absolute
FR
tonka undecanone
FR
whiskey lactone
FL/FR
tropical
genet absolute
FL/FR
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
For Flavor
No flavor group found for these
acetyl acetaldehyde dimethyl acetal
FL
2-
acetyl-2-pyrroline
FL
(E)-
aconitic acid
FL
bornyl isobutyrate
FL/FR
capsicum oleoresin
FL
chocolate pyrazine A
FL/FR
coconut naphthalenone
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
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
magnolia flower oil
FL/FR
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
tonka furanone
FL/FR
(R)-
tonka furanone
FL
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
animal
6-
methyl quinoline
FL/FR
balsamic
iso
butyl cinnamate
FL/FR
ethyl cinnamate
FL/FR
bitter
paullinia cupana seed extract
FL
bready
2-
propionyl thiazole
FL
brown
beeswax absolute
FL/FR
burnt
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
barley
malt extract
FL
maltol
FL/FR
strawberry furanone
FL/FR
citrus
verbena absolute france
FL/FR
cocoa
syringaldehyde
FL/FR
coconut
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
octahydrocoumarin
FL/FR
coffee
difurfuryl ether
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
6-
amyl-alpha-pyrone
FL/FR
alpha-
angelica lactone
FL/FR
para-
anisaldehyde
FL/FR
dihydrocoumarin
FL
mint lactone
FL/FR
delta-
nonalactone
FL/FR
3-
octen-2-one
FL/FR
para-
vanillyl alcohol
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
fishy
4,5-
dimethyl thiazole
FL
floral
iso
amyl phenyl acetate
FL/FR
bois de rose oil brazil
FL/FR
pseudo
ionone
FL
ocean propanal
FL/FR
phenyl acetic acid
FL/FR
fruity
para-
anisyl acetate
FL/FR
para-
anisyl alcohol
FL/FR
cherry oxyacetate
FL/FR
2,4-
hexadien-1-ol
FL
3-
methyl-2-butenal
FL/FR
propyl benzoate
FL/FR
tiglaldehyde
FL/FR
fusel
2-
methyl butyraldehyde
FL/FR
grassy
tobacco leaf absolute
FL/FR
green
clary sage absolute
FL/FR
cocoa butenal
FL/FR
para-
dimethyl hydroquinone
FL/FR
2,5-
dimethyl thiophene
FL
immortelle absolute
FL/FR
4-
methyl thiazole
FL
2-
methyl-5-isopropyl pyrazine
FL
3,5,5-
trimethyl hexanol
FL/FR
2-
vinyl pyrazine
FL
hay
genet absolute
FL/FR
herbal
lavender concrete
FL/FR
yerba mate absolute
FL/FR
honey
ethyl phenyl acetate
FL/FR
lactonic
gamma-
heptalactone
FL/FR
gamma-
octalactone
FL/FR
minty
myrtenal
FL/FR
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
3-
acetyl-2,5-dimethyl furan
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5-dimethyl pyrazine
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
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 quinoxaline
FL/FR
nutty thiazole
FL
peanut oxazole
FL
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
vinyl sulfurol
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
roasted
2-
acetyl pyrazine
FL/FR
furfuryl thioacetate
FL/FR
spicy
cassia bark oil china
FL/FR
clove bud oil
FL/FR
jalapeno oleoresin
FL
levisticum officinale oleoresin
FL
alpha-
methyl cinnamaldehyde
FL/FR
methyl cinnamate
FL/FR
paprika oleoresin
FL
3-
phenyl propyl alcohol
FL/FR
sweet
saffron resinoid
FL/FR
toasted
acetyl propionyl
FL/FR
french
toast flavor
FL
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
waxy
phenoxyethyl propionate
FL/FR
winey
iso
amyl nonanoate
FL/FR
5-
ethyl-2-methyl pyridine
FL
valeraldehyde
FL/FR
woody
whiskey lactone
FL/FR
 
Potential Uses:
 breadFL
 caramelFL
 chocolate cocoa 
 coffeeFR
 fungus mushroomFR
 hay new mown hay foin coupeFR
 nut almond toastedFL
 nut filbertFR
 nut hazelnutFR
 nut peanutFR
 nut roasted 
 tobaccoFR
 vegetable 
 
Occurrence (nature, food, other): note
 beef cooked beef
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 beer
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 bread
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 cocoa
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 coffee
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 filbert roasted filbert
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 lavender oil spike spain @ 0.039%
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 mushroom
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 peanut
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 popcorn
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 tobacco burley
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 whiskey
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Synonyms:
2-acetyl-5-methylfuran
 ethanone, 1-(5-methyl-2-furanyl)-
 furan, 2-acetyl-5-methyl-
 ketone, methyl 5-methyl-2-furyl
 methyl 5-methyl-2-furyl ketone
5-methyl-2-acetyl furan
5-methyl-2-acetylfuran
1-(5-methyl-2-furanyl)ethanone
1-5-methyl-2-furyl ethanone
1-(5-methyl-2-furyl)ethan-1-one
1-(5-methyl-2-furyl)ethanone
1-5-methyl-2-furylethanone
1-(5-methylfuran-2-yl)ethanone
 nutty furan
 
 
Notes:
Isol. from raisins, roasted onion, French fried potato, tomato, smoked fatty fish, cooked beef, fried cured pork, beer, spirits, black tea, wild rice, squid and coffee aroma. Organoleptic and flavouring agent
 
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