2-pentyl furan
  • Alfrebro
    • Alfrebro LLC
      Let's get reacquainted
      Building great taste with aroma chemicals, extracts, and distillates
      The Alfrebro brand was established in the early 1900s by Alex Fries & Brothers, a Cincinnati Flavor Company. In 1980, the brand was re-launched as an aroma chemical manufacturer. Since its inception, Alfrebro’s primary focus has been to provide quality natural and high value synthetic chemicals.
      Email: Sarah Forbis
      Email: Sales
      Voice: 513-539-3021
      Fax: 513-539-7372
      US Voice: 513-539-7373
  • Bedoukian Research
    • Bedoukian Research, Inc.
      Constantly Improving
      Working closely with our customers to meet their requirements.
      Paul Bedoukian founded the company to fill a niche as a supplier of high quality specialty aroma and flavor ingredients. In 1975 the company began manufacturing insect pheromones which are chemically similar to flavor and fragrance ingredients. Today, Bedoukian Research offers more than 450 Aroma Chemicals and 50 Insect Pheromones, while also providing custom manufacturing services to the pharmaceutical, agrochemical, and specialty chemical industries.
      US Email: Customer Service
      US Voice: 1-203-830-4000
      US Fax: 1-203-830-4010
      Products List: View
      951 2-PENTYL FURAN
  • Beijing Lys Chemicals
    • Beijing Lys Chemicals Co, LTD.
      From Grams to Tons
      Fine chemical high-tech company which contains R&D, production, and sales.
      BEIJING LYS CHEMICALS CO, LTD, established in 2004, is a fine chemical high-tech company which contains R&D, production, and sales. We mainly engaged in export and technology development of flavor and fragrance materials and pharmaceutical intermediates. We have nearly 500 kinds of products, from grams to tons, exported to USA, Europe, South Asia and etc. And we custom manufacture new products according to customers’ needs, and serve good quality products and service. Our goal is to become a fine chemical enterprise which could provide special products and services.
      Email: Mr. Jia
      Email: Mr. Guo
      Voice: 86-10-68418738
      Fax: 86-10-68418739
      Mr. Guo86-10-68483445
      Mr. Guo86-10-68418739
      10071 2-Amylfuran
  • DeLong Chemicals America
    • DeLong Chemicals America
      Custom Manufacturing
      Supplier of aroma chemicals, pharmaceutical and specialty chemical intermediates.
      DeLong Chemicals America, LLC is an extension of Shijiazhuang Lida Chemical Co, Ltd to North America, a leading supplier and manufacturer of aroma chemicals, serving the industries of food, tobacco and perfume, while also providing intermediates, custom synthesis and custom manufacturing for pharmaceutical and specialty chemical industries.
      US Email: Customer Service
      US Email: Sales
      US Voice: (203) 271-9017
      9830 2-Pentylfuran, Kosher
  • 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
      P0250-3 2-PENTYLFURAN ≥98.00%, NI, Kosher
      Suggested Uses: Bakery, Cheese, Chicken, Coffee, Dairy Products, Mushroom, Savoury
  • Lluch Essence
    • Lluch Essence S.L.
      A family company dedicated to sales and distribution
      Flexibility, availability, price and quality.
      Flexibility, availability, price and quality make LLUCH ESSENCE S.L. one of Europe’s references when it comes to essential oils and aroma chemicals, and it is now well known all around the world.
      Email: Info
      Voice: 34 93 379 38 49
      Fax: 34 93 370 65 04
      2-AMYL FURANE 97%
  • M&U International
    • M&U International LLC
      Steady supply & demand
      Meeting customers increasing demands at home as well as abroad.
      M&U dedicates itself to the development and production of new products as well as continuously promoting those new products. We’ve maintained a steady supply&demand relationship with a large number of manufacturers at home and abroad. We’ve developed an extensive network and because of our relationships with these manufacturers, we’re able to provide a stable supply of great quality materials. We’re located in China’s largest communications hub, Shanghai and in the U.S. near one of the largest sea ports on the East Coast. The strategic locations of our facilities ensure convenient, prompt and secure delivery of our products to our customers. We warmly welcome your inquiries, come witness our solemn commitment for yourself.
      Email: Sales
      US Email: Sales
      Voice: +86-21-32515501 60762991 60762992
      Fax: +86-21-32515502 64204960
      US Voice: 908-359-9000
      US Fax: 908-359-9002
      H0200 2-Pentylfuran, Kosher
  • Natural Advantage
    • Natural Advantage
      Manufacturer of natural flavor ingredients
      With over 25 years experience in the flavor and food ingredient industries.
      Natural Advantage was formed over seventeen years ago to supply the growing demand for natural food and flavor ingredients. We employ a wide range of multi-disciplined scientists who are dedicated to high quality service, customer satisfaction and creating an outstanding value for our clients.
      Email: Info
      Email: Customer service
      Voice: 318-215-1456
      Fax: 318-335-1579
      Products List: View
  • 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
      01-31500 2-PENTYL FURAN, Kosher
      01-31501 2-AMYL FURAN, NATURAL, Kosher
  • SAFC Global
    • SAFC
      Complete Supply Chain
      The perfect blend of products and services that bring your creativity to life.
      Sigma-Aldrich is a leading Life Science and High Technology company dedicated to providing high-quality, safe and certified flavor ingredients with transparent and easily accessible documentation to customers around the globe. Sigma-Aldrich also provides a suite of analytical tools that allow food analysts to simplify sample preparation, cleanup and analysis steps, while increasing sensitivity to trace ingredients and harmful substances to meet regulations and quality standards.
      Email: Information
      US Email: Sales
      US Voice: 800-244-1173
      US Fax: 800-368-4661
      W331708 2-Pentylfuran ≥97%, Kosher, FG
      W331715 2-Pentylfuran natural (US) ≥97%, FG
Synonyms   Articles   Notes   Search
2-pentylfuran (Click)
CAS Number: 3777-69-3
ECHA EC Number: 223-234-7
Beilstein Number: 0107854
MDL: MFCD00036497
FEMA Number: 3317
CoE Number: 10966
XlogP3: 3.70 (est)
Molecular Weight: 138.20978000
Formula: C9 H14 O
NMR Predictor: Predict
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
IBM Patents: Obtain
Pubchem Patents: Search
PubMed: Search
NCBI: Search
Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients: Read Report
A GRAS assessment program for flavor ingredients: Read Report
Sensory testing for flavorings with modifying properties. Food Technology: Read Report
Criteria for the safety evaluation of flavoring substances: Read Report
A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils: Read Report
FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry: Read Report
Consumption ratio and food predominance of flavoring materials: Read Report
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
JECFA Food Flavoring: 1491  2-pentylfuran
Flavis Number: 13.059 (Old)
EU SANCO Food Flavourings: 13.059  2-pentylfuran

FEMA Number: 3317  2-pentylfuran
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 99.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.88600 to 0.89300 @  25.00 °C.
Pounds per Gallon - (est).: 7.372 to  7.431
Refractive Index: 1.44300 to 1.44900 @  20.00 °C.
Boiling Point: 64.00 to  66.00 °C. @ 23.00 mm Hg
Boiling Point: 57.00 to  59.00 °C. @ 10.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure: 2.022000 mm/Hg @ 25.00 °C. (est)
Vapor Density: 4.7 ( Air = 1 )
Flash Point: 114.00 °F. TCC ( 45.56 °C. )
logP (o/w): 3.829 (est)
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Organoleptic Properties:
Odor Type: fruity
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
Odor Description:
at 10.00 % in dipropylene glycol. 
fruity green earthy beany vegetable metallic
Odor Description:
Fruity, green, earthy beany with vegetable like nuances
Mosciano, Gerard P&F 16, No. 2, 49, (1991)
Taste Description:
at 15.00 ppm.  
Green, waxy, with musty, cooked caramellic nuances
Mosciano, Gerard P&F 16, No. 2, 49, (1991)
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
Synonyms   Articles   Notes   Search   Top
Odor: Green Bean, Metallic, Vegetable
Bedoukian Research
Beijing Lys Chemicals
CTC Organics
DeLong Chemicals America
2-Pentylfuran, Kosher
Endeavour Speciality Chemicals
2-Pentylfuran 99%
Ernesto Ventós
≥98.00%, NI, Kosher
Odor: Bean, Earthy, Fruity, Green, Metallic
Use: Suggested Uses: Bakery, Cheese, Chicken, Coffee, Dairy Products, Mushroom, Savoury
Lluch Essence
M&U International
2-Pentylfuran, Kosher
Natural Advantage
Penta International
Penta International
SAFC Global
2-Pentylfuran natural (US)
≥97%, FG
SAFC Global
≥97%, Kosher, FG
Odor: green; vegetable
Shijiazhuang Lida Chemicals
Odor: Metallic/ Metal, Green, Fruity, Earthy, Bean
NI, Kosher
Odor: fruity/earthy, vegetable/ green bean
Synonyms   Articles   Notes   Search   Top
Safety Information:
European information :
Most important hazard(s):
Xn - Harmful.
  R 10 - Flammable.
R 22 - Harmful if swallowed.
R 41 - Risk of serious damage to eyes.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 24/25 - Avoid contact with skin and eyes.
S 37/39 - Wear suitable 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
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
  oral-mouse LD50  1200 mg/kg
Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

Dermal Toxicity:
  Not determined
Inhalation Toxicity:
  Not determined
Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: flavor and fragrance agents
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.18 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.03 (μg/capita/day)
Structure Class: II
Recommendation for 2-pentyl furan usage levels up to:
  1.0000 % in the fragrance concentrate.
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: 5
Click here to view publication 5
 average usual ppmaverage maximum ppm
baked goods: -3.00000
beverages(nonalcoholic): -3.00000
beverages(alcoholic): --
breakfast cereal: -3.00000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -3.00000
hard candy: -3.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -3.00000
milk products: -3.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -3.00000
sugar substitutes: --
sweet sauces: --
Synonyms   Articles   Notes   Search   Top
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
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
Chemicalize.org: Calculate predicted properties
Chemical Carcinogenesis Research Information System: Search
Toxicology Citations: Search
EPA Substance Registry Services (TSCA): 3777-69-3
EPA ACToR: Toxicology Data
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 1993
WGK Germany: 3
Chemidplus: 0003777693
RTECS: LU5187000 for cas# 3777-69-3
Synonyms   Articles   Notes   Search   Top
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 3777-69-3
Pubchem (cid): 19602
Pubchem (sid): 134984278
Flavornet: 3777-69-3
Pherobase Floral: 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
Export Tariff Code: 2932.19.0000
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
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Potential Blenders and core components note
 acetaldehyde benzyl 2-methoxyethyl acetalFL/FR
 acetaldehyde dihexyl acetalFL/FR
 acetaldehyde methyl hexyl acetalFR
 allyl amyl glycolateFR
 allyl butyrateFL/FR
 allyl tiglateFL
isoamyl benzoateFL/FR
isoamyl butyrateFL/FR
alpha-amyl cinnamaldehyde diethyl acetalFR
 amyl formateFL/FR
 amyl hexanoateFL/FR
isoamyl isovalerateFL/FR
isoamyl octanoateFL/FR
 bean pyrazineFL/FR
 berry pentadienoateFL/FR
 bornyl formateFL/FR
 boronia absoluteFL/FR
 buchu mercaptanFL/FR
 butyl 2-methyl butyrateFL/FR
 butyl isobutyrateFL/FR
isobutyl propionateFL/FR
 cherry pentenoateFL/FR
 citronellyl propionateFL/FR
 cognac heptanoneFL/FR
para-cresyl isobutyrateFL/FR
2-cyclopentyl cyclopentanoneFL/FR
9-decenoic acidFL/FR
 diethyl malonateFL/FR
 dimethyl succinateFL/FR
 ethyl (E)-2-hexenoateFL/FR
 ethyl (E)-2-octenoateFL
 ethyl (E)-4-decenoateFL/FR
 ethyl 2-cyclohexyl propionateFR
 ethyl 2-octenoateFL/FR
 ethyl 3-acetoxyhexanoateFL/FR
 ethyl 3,5,5-trimethyl hexanoateFR
 ethyl acetoacetateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
 fir carboxylateFR
 furfuryl propionateFL
(E)-geranyl acetoneFL/FR
 geranyl isovalerateFL/FR
 green dioxolaneFR
 heptanal cyclic ethylene acetalFR
 heptyl isobutyrateFL/FR
 hexanal propylene glycol acetalFL/FR
(E)-2-hexenal diethyl acetalFL
2-hexenal diethyl acetalFL
(Z)-3-hexen-1-yl (E)-2-hexenoateFL/FR
(Z)-3-hexen-1-yl 2-methyl-2-pentenoateFR
(E)-2-hexen-1-yl acetateFL/FR
(E)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
2-hexenyl acetateFL/FR
(E)-2-hexen-1-yl formateFL/FR
(E)-2-hexen-1-yl hexanoateFL/FR
(Z)-3-hexen-1-yl hexanoateFL/FR
(Z)-3-hexen-1-yl isobutyrateFL/FR
(Z)-3-hexen-1-yl isovalerateFL/FR
(E)-2-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
(E)-2-hexen-1-yl valerateFL/FR
(Z)-3-hexen-1-yl valerateFL/FR
1-hexen-3-yl acetateFL
 hexyl (E)-2-hexenoateFL
 hexyl (E)-tiglateFL/FR
 hexyl acetateFL/FR
 hexyl butyrateFL/FR
 hexyl isobutyrateFL/FR
 hexyl isovalerateFL/FR
 hexyl octanoateFL/FR
 hexyl pivalateFR
 hexyl propionateFL/FR
 lily propanolFR
 linalyl hexanoateFL/FR
 methyl (E)-2-hexenoateFL/FR
 methyl (E)-3-nonenoateFL
 methyl 2-hexenoateFL/FR
 methyl 2-undecynoateFL
 methyl 3-nonenoateFL/FR
 methyl 4-pentenoateFL
(E)-methyl geranateFL/FR
 methyl heptanoateFL/FR
2-methyl valeraldehydeFL/FR
 methyl valerateFL/FR
3-methyl valeric acidFL
 nerolidyl isobutyrateFR
 octen-1-yl cyclopentanoneFL/FR
 octyl 2-methyl butyrateFL/FR
 octyl acetateFL/FR
 octyl isobutyrateFL/FR
 papaya isobutyrateFL/FR
 phenoxyethyl isobutyrateFL/FR
2-phenyl propyl acetateFL/FR
4-phenyl-2-butyl acetateFL/FR
 pineapple pentenoateFL/FR
 prenyl hexanoateFL/FR
isopropyl 2-methyl butyrateFL/FR
alpha-isopropyl phenyl acetaldehydeFL/FR
 rhubarb undecaneFR
 sorbyl isobutyrateFL/FR
 tetrahydrofurfuryl butyrateFL/FR
 tropical indeneFR
 tropical thiazoleFL/FR
 vanilla oleoresin baliFL/FR
 violet dienyneFR
 woody acetateFR
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 chocolate cocoa 
 earth humusFR
 fungus mushroomFR
 nut filbertFR
 nut peanutFR
Synonyms   Articles   Notes   Search   Top
Natural Occurrence in: note
GRIN Trop Picture
 beef cooked beef
GRIN Trop Picture
 cereal rice cereal
 cereal wheat cereal
 chicken cooked chicken
GRIN Trop Picture
 currant black currant
GRIN Trop Picture
 eschweilera coriacea (a. p. dc.) mori flower oil brazil @ 0.80%
Data  GC  GRIN Trop Picture
 lamb cooked lamb
 lavender oil spike spain @ 0.022%
Data  GC  GRIN Trop Picture
 mangrove bark red oil cuba @ 0.10%
Data  GC  GRIN Trop Picture
 mikania cordata (burm. f.) b.l. robinson var. cordata leaf oil france @ 0.90%
Data  GC  GRIN Trop Picture
GRIN Trop Picture
 pork cooked pork
 potato chip
 rice black rice cooked
 sugar heated sugar
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2-amyl furan
2-amyl furan natural
 furan, 2-pentyl-
2-pentyl furan
2-N-pentyl furan
2-pentylfuran natural
Synonyms   Articles   Notes   Search   Top
Info: substances containing furan substitution
PubMed: High-quality Italian rice cultivars: chemical indices of ageing and aroma quality.
PubMed: Detection of flavor compounds in longissimus muscle from four hybrid pig breeds of Sus scrofa, Bamei pig, and Large White.
PubMed: Characterization of volatile aroma compounds in different brewing barley cultivars.
PubMed: Chemical composition of the tuber essential oil from Helianthus tuberosus L. (Asteraceae).
PubMed: Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators.
PubMed: Volatile emissions from Mycobacterium avium subsp. paratuberculosis mirror bacterial growth and enable distinction of different strains.
PubMed: Characterization of volatile organic compounds emitted by barley (Hordeum vulgare L.) roots and their attractiveness to wireworms.
PubMed: Headspace volatile components of Canadian grown low-tannin faba bean (Vicia faba L.) genotypes.
PubMed: Characteristic chemical components of the essential oil from white kwao krua (Pueraria mirifica).
PubMed: Impact of cooking and handling conditions on furanic compounds in breaded fish products.
PubMed: Airborne molds and bacteria, microbial volatile organic compounds (MVOC), plasticizers and formaldehyde in dwellings in three North European cities in relation to sick building syndrome (SBS).
PubMed: Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression.
PubMed: Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: optimisation of HS-SPME analytical conditions by response surface methodology.
PubMed: Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods.
PubMed: Differences in the volatile compositions of ginseng species (Panax sp.).
PubMed: Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS).
PubMed: [Analysis of essential oil extracted from Lactuca sativa seeds growing in Xinjiang by GC-MS].
PubMed: Determination of the volatile composition in brown millet, milled millet and millet bran by gas chromatography/mass spectrometry.
PubMed: Do root-emitted volatile organic compounds attract wireworms?
PubMed: Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α,β-unsaturated aldehydes.
PubMed: Determining the limits and confounders for the 2-pentyl furan breath test by gas chromatography/mass spectrometry.
PubMed: Magnaporthe oryzae cell wall hydrolysate induces ROS and fungistatic VOCs in rice cell cultures.
PubMed: Physicochemical and flavor characteristics of flavoring agent from mungbean protein hydrolyzed by bromelain.
PubMed: Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
PubMed: Composition of the essential oil of Bidens tripartita L. roots and its antibacterial and antifungal activities.
PubMed: Key aroma components of a dry-cured sausage with high fat content (sobrassada).
PubMed: Bacillus megaterium strain XTBG34 promotes plant growth by producing 2-pentylfuran.
PubMed: Novel diagnostics: progress toward a breath test for invasive Aspergillus fumigatus.
PubMed: Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions.
PubMed: Increases of 2-furanmethanol and maltol in Korean red ginseng during explosive puffing process.
PubMed: Detection of 2-pentylfuran in the breath of patients with Aspergillus fumigatus.
PubMed: HS071, a new furan-type cytotoxic metabolite from Streptomyces sp. HS-HY-071.
PubMed: Investigation into the production of 2-Pentylfuran by Aspergillus fumigatus and other respiratory pathogens in vitro and human breath samples.
PubMed: Changes in virgin olive oil quality during low-temperature fruit storage.
PubMed: Characterization of volatile aroma compounds in cooked black rice.
PubMed: Selected odor compounds in cooked soymilk as affected by soybean materials and direct steam injection.
PubMed: Strecker type degradation of phenylalanine by 4-hydroxy-2-nonenal in model systems.
PubMed: Analysis of volatile compounds and triglycerides of seed oils extracted from different poppy varieties (Papaver somniferum L.).
PubMed: Analytical determination of the suitability of different processes for the treatment of odorous waste gas.
PubMed: Aroma characteristics of stored tobacco cut leaves analyzed by a high vacuum distillation and canister system.
PubMed: A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates.
PubMed: A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose.
PubMed: Determination of unique microbial volatile organic compounds produced by five Aspergillus species commonly found in problem buildings.
PubMed: Volatile compounds from potato-like model systems.
PubMed: Identification of Toxic 2,4-Decadienal in Oxidized, Low-Density Lipoprotein by Solid-Phase Microextraction.
PubMed: Use of solid-phase microextraction for measuring oil-water partition coefficients and correlation with high-performance liquid chromatographic methods for lipophilicity.
PubMed: Identification and quantitation of volatile compounds in two heated model compounds, trilinolein and linoleic acid esterified propoxylated glycerol.
PubMed: Volatile metabolites of some barley storage molds.
PubMed: Identification of lipoxygenase-linoleate decomposition products by direct gas chromatography-mass spectrometry.
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click on the picture(s) below to
interact with the 3D model
Picture of molecule
Soluble in:
 water, very slightly
 water, 41.84 mg/L @ 25 °C (est)
Insoluble in:
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