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

2-pentyl furan
2-pentylfuran

Sponsors

Name:2-pentylfuran
CAS Number: 3777-69-3Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:223-234-7
FDA UNII:6I0QAJ1JZQ
Nikkaji Web:J45.602K
Beilstein Number:0107854
MDL:MFCD00036497
CoE Number:10966
XlogP3:3.70 (est)
Molecular Weight:138.20978000
Formula:C9 H14 O
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:1491 2-pentylfuran
FLAVIS Number:13.059 (Old)
DG SANTE Food Flavourings:13.059 2-pentylfuran
FEMA Number:3317 2-pentylfuran
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2-PENTYLFURAN
 
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)
Soluble in:
 alcohol
 water, very slightly
 water, 41.84 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: fruity
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
fruity green earthy beany vegetable metallic
Odor Description:at 10.00 % in dipropylene glycol. fruity green earthy beany vegetable metallic
fruity green earthy beany vegetable
Odor Description:Fruity, green, earthy beany with vegetable like nuances
Mosciano, Gerard P&F 16, No. 2, 49, (1991)
Flavor Type: green
green waxy musty cooked caramellic
Taste Description: at 15.00 ppm. Green, waxy, with musty, cooked caramellic nuances
Mosciano, Gerard P&F 16, No. 2, 49, (1991)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
2-PENTYL FURAN
Odor Description:A sweet rum odor with caramellic and cocoa notes
Can be used in for tobacco, rum, chocolate and nutty notes.
Taste Description:fruity
For use in rum, chocolate, tropical flavors.
Frutarom
2-PENTYLFURAN
Odor Description:Bean, Earthy, Fruity, Green, Metallic
Suggested Uses: Bakery, Cheese, Chicken, Coffee, Dairy Products, Mushroom, Savoury
Taste Description:green waxy musty cooked caramel
Treatt
2-Pentylfuran Halal, Kosher
Odor Description:fruity/earthy, vegetable/ green bean
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Advanced Biotech
PENTYL FURAN NATURAL
Alfrebro
2-PENTYL FURAN NATURAL
Odor: Green Bean, Metallic, Vegetable
Bedoukian Research
2-PENTYL FURAN
Odor: A sweet rum odor with caramellic and cocoa notes
Use: Can be used in for tobacco, rum, chocolate and nutty notes.
Flavor: fruity
For use in rum, chocolate, tropical flavors.
Beijing Lys Chemicals
2-Amylfuran
BOC Sciences
For experimental / research use only.
2-PENTYL FURAN 99.0%
Charkit Chemical
PENTYLFURAN, 2- FEMA 3317
DeLong Chemicals America
2-Pentylfuran, Kosher
Endeavour Specialty Chemicals
2-Pentylfuran 99% F&F
Speciality Chemical Product Groups
Ernesto Ventós
2-PENTYLFURANE
Odor: ETHEREAL,CEREAL,FRUITY,GREEN,EARTHY
Frutarom
2-PENTYLFURAN
Odor: Bean, Earthy, Fruity, Green, Metallic
Use: Suggested Uses: Bakery, Cheese, Chicken, Coffee, Dairy Products, Mushroom, Savoury
Lluch Essence
2-AMYL FURANE 97%
Odor: VEGETABLE LIKE, GREEN
M&U International
2-Pentylfuran, Kosher
Natural Advantage
Pentyl Furan Nat
Penta International
2-AMYL FURAN, NATURAL, Kosher
Penta International
2-PENTYL FURAN, Kosher
Robinson Brothers
2-Pentylfuran F&F
https://www.robinsonbrothers.uk/chemistry-competences
Sigma-Aldrich
2-Pentylfuran, ≥98%, FG
Odor: green; vegetable
Certified Food Grade Products
Sigma-Aldrich
2-Pentylfuran, natural (US), ≥97%, FG
Taytonn
2-Pentylfuran
Odor: Metallic/ Metal, Green, Fruity, Earthy, Bean
TCI AMERICA
For experimental / research use only.
2-pentylfuran >98.0%(GC)
Treatt
2-Pentylfuran
Halal, Kosher
Odor: fruity/earthy, vegetable/ green bean
 
Safety Information:
Preferred SDS: View
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
 
Pictogram
 
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
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 2-pentyl furan usage levels up to:
  1.0000 % in the fragrance concentrate.
 
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
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
 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: --
 
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
Chemical Carcinogenesis Research Information System:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):3777-69-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :19602
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
2-pentylfuran
Chemidplus:0003777693
RTECS:LU5187000 for cas# 3777-69-3
 
References:
 2-pentylfuran
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:3777-69-3
Pubchem (cid):19602
Pubchem (sid):134984278
Flavornet:3777-69-3
Pherobase:View
 
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
HMDB (The Human Metabolome Database):HMDB31084
FooDB:FDB006023
YMDB (Yeast Metabolome Database):YMDB01439
Export Tariff Code:2932.19.0090
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
animal
para-
cresyl isobutyrate
FL/FR
methyl (E)-2-octenoate
FL/FR
balsamic
iso
amyl benzoate
FL/FR
bornyl formate
FL/FR
fir carboxylate
FR
hexyl cinnamate
FR
caramellic
2-iso
butyl-3-methyl pyrazine
FL/FR
cheesy
2-
heptanone
FL/FR
citrus
(R)-
citronellyl nitrile
FR
citrus specialty
FR
2-
heptanol
FL/FR
(E)-2-
tetradecenal
FL/FR
coconut
delta-
heptalactone
FL/FR
earthy
bean pyrazine
FL/FR
1-
nonen-3-ol
FL/FR
1-
octen-3-ol
FL/FR
ethereal
cyclohexyl formate
FL/FR
ethyl pyruvate
FL/FR
2-
methyl valeraldehyde
FL/FR
fatty
decanol
FL/FR
3-
decen-2-one
FL/FR
ethyl undecylenate
FL/FR
hexyl pivalate
FR
methyl (E)-2-hexenoate
FL/FR
methyl 2-hexenoate
FL/FR
fermented
3-
methyl-1-pentanol
FL/FR
floral
alpha-
amyl cinnamaldehyde diethyl acetal
FR
boronia absolute
FL/FR
cassis cyclohexene
FR
(S)-
citronellyl acetate
FL/FR
citronellyl butyrate
FL/FR
citronellyl propionate
FL/FR
gamma-
damascone
FR
dihydrocarvyl acetate
FL/FR
(±)-2,3-
dihydrofarnesol
FL/FR
6,8-
dimethyl-2-nonanol
FR
geranium dihydropyran
FR
geranyl acetate
FL/FR
(E)-
geranyl acetone
FL/FR
geranyl formate
FL/FR
geranyl isobutyrate
FL/FR
hexyl 2-furoate
FL/FR
hexyl lactate
FL/FR
hexyl nonanoate
FL/FR
hydroxycitronellal
FL/FR
jasmin cyclopentanol
FR
(Z)-
jasmone
FL/FR
lily propanol
FR
linalool oxide
FL/FR
(2-
methoxy-1-methyl propyl) benzene
FR
para-
methyl benzyl acetate
FL/FR
(Z)-
methyl epi-jasmonate
FL/FR
methyl jasmonate
FL/FR
mimosa absolute morocco
FL/FR
neroli oil bigarde
FL/FR
octyl acetate
FL/FR
papaya isobutyrate
FL/FR
2-
phenyl propyl acetate
FL/FR
(R)-
styralyl alcohol
FL/FR
tilia cordata flower oil CO2 extract
FR
ylang ylang flower oil III
FL/FR
fruity
acetaldehyde dihexyl acetal
FL/FR
allyl amyl glycolate
FR
allyl butyrate
FL/FR
allyl cyclohexyl propionate
FL/FR
3-
allyl oxy-1,4-dimethyl bicyclo(3.2.1)octane
FR
iso
amyl butyrate
FL/FR
amyl formate
FL/FR
amyl hexanoate
FL/FR
iso
amyl isovalerate
FL/FR
iso
amyl octanoate
FL/FR
berry pentadienoate
FL/FR
3-
butyl bicyclo[3.2.1]-6-octen-2-one
FR
butyl hexanoate
FL/FR
butyl isobutyrate
FL/FR
iso
butyl octanoate
FL/FR
iso
butyl propionate
FL/FR
cherry pentenoate
FL/FR
cinnamyl hexanoate
FL/FR
cyclohexyl propionate
FL/FR
2-
cyclopentyl cyclopentanone
FL/FR
1,4-
dibutyl-6,8-dioxabicyclo(3.2.1)octane
FR
diethyl malonate
FL/FR
dimethyl succinate
FL/FR
ethyl (E)-2-decenoate
FL/FR
ethyl (E)-3-hexenoate
FL/FR
ethyl 2-cyclohexyl propionate
FR
ethyl 2-hexenoate
FL/FR
ethyl 2-octenoate
FL/FR
ethyl 3-acetoxyhexanoate
FL/FR
ethyl 3,5,5-trimethyl hexanoate
FR
ethyl acetoacetate
FL/FR
endo-
ethyl bicyclo(2.2.1)-5-heptene-2-carboxylate
FR
ethyl bicyclo(2.2.1)-5-heptene-2-carboxylate
FL/FR
ethyl levulinate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
(E,E)-
ethyl sorbate
FL/FR
fig crotonate
FR
fruity butanate
FR
geranyl ethyl ether
FL/FR
geranyl isovalerate
FL/FR
heptanal cyclic ethylene acetal
FR
2-
heptyl butyrate
FL/FR
heptyl isobutyrate
FL/FR
heptyl valerate
FR
hexanal propylene glycol acetal
FL/FR
2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl 2-methyl-2-pentenoate
FR
(E)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl anthranilate
FL/FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
hexyl (E)-tiglate
FL/FR
hexyl acetate
FL/FR
hexyl isovalerate
FL/FR
hexyl propionate
FL/FR
hexyl valerate
FL/FR
linalyl hexanoate
FL/FR
methyl 3-nonenoate
FL/FR
2-
methyl butyl 2-methyl butyrate
FL/FR
methyl heptanoate
FL/FR
methyl nonanoate
FL/FR
methyl octadienoate
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
nerolidyl isobutyrate
FR
(Z)-6-
nonen-1-al dimethyl acetal
FR
(Z)-3-
octen-1-ol
FL/FR
octen-1-yl cyclopentanone
FL/FR
octyl butyrate
FL/FR
3-
phenyl propyl hexanoate
FL/FR
4-
phenyl-2-butyl acetate
FL/FR
pineapple pentenoate
FL/FR
prenol
FL/FR
prenyl hexanoate
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
rhubarb undecane
FR
(E,E)-
sorbyl butyrate
FL/FR
sorbyl butyrate
FL/FR
tetrahydrofurfuryl butyrate
FL/FR
tropical indene
FR
tropical specialty
FR
tropical thiazole
FL/FR
tropical trithiane
FL/FR
green
acetaldehyde benzyl 2-methoxyethyl acetal
FL/FR
acetaldehyde methyl hexyl acetal
FR
actinidia chinensis fruit extract
FL/FR
actinidia chinensis fruit water
FR
actinidia chinensis seed extract
CS
allyl phenethyl ether
FR
butyl 2-methyl butyrate
FL/FR
carrot leaf oil (daucus carota ssp.maximus)
FR
cilantro leaf oil
FL/FR
cognac heptanone
FL/FR
cumin acetaldehyde
FL/FR
black
currant bud absolute replacer
FL/FR
alpha-
decalactone
FL/FR
alpha,alpha-
dimethyl benzyl alcohol
FL/FR
dodecanal dimethyl acetal
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
ethyl (E)-2-hexenoate
FL/FR
ethyl (E)-4-decenoate
FL/FR
ferula galbaniflua gum extract
FL/FR
galbanum resinoid replacer
FR
galbanum specialty
FR
geranium absolute
FL/FR
green dioxolane
FR
green note propionate
FL/FR
heptanal dimethyl acetal
FL/FR
(Z)-3-
hepten-1-ol
FL/FR
herbal cyclohexane
FR
(Z)-3-
hexen-1-yl (E)-2-hexenoate
FL/FR
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(E)-2-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl acetoacetate
FL/FR
(E)-2-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(E)-2-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(Z)-3-
hexen-1-yl valerate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
3-
hexenal
FL/FR
(E)-2-
hexenal propylene glycol acetal
FL/FR
2-
hexenyl acetate
FL/FR
3-
hexenyl acetate
FL/FR
(Z)-3-
hexenyl methyl ether
FR
hexyl 2-methyl butyrate
FL/FR
hexyl butyrate
FL/FR
hexyl isobutyrate
FL/FR
hexyl octanoate
FL/FR
hexyl phenyl acetate
FL/FR
manzanate (Givaudan)
FL/FR
melon nonenoate
FL/FR
methyl (E)-3-hexenoate
FL/FR
para-
methyl hydratropaldehyde
FL/FR
neogall
FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
3,6-
nonadien-1-yl acetate
FL/FR
octanal diethyl acetal
FL/FR
octanal dimethyl acetal
FL/FR
(Z)-5-
octen-1-yl propionate
FL/FR
(E)-2-
pentenal
FL/FR
phenoxyethyl isobutyrate
FL/FR
1-
phenyl-2-pentanol
FL/FR
alpha-iso
propyl phenyl acetaldehyde
FL/FR
propylene acetal
FL/FR
rose furan epoxide
FL/FR
sorbyl isobutyrate
FL/FR
(E,E)-
sorbyl isobutyrate
FL/FR
1-[(3aS,7aR)-3a,4,7,7a-
tetrahydro-1H-inden-6-yl]ethanone
FR
thiogeraniol
FL/FR
2,4,8-
trimethyl-5-oxatricyclo(6.2.1.0*2,6*)undecane
FR
violet dienyne
FR
herbal
6-
hydroxydihydrotheaspirane (mixture of isomers)
FL/FR
6-
methoxy-2,6-dimethyl octanal
FR
(1S,5R)-
myrtenyl acetate
FL/FR
2-
pentyl acetate
FL/FR
tagete oil india
FL/FR
tricyclodecyl acetate
FR
viridiflorol
FL/FR
honey
methyl phenyl acetate
FL/FR
minty
carvyl acetate
FL/FR
spicy
carrot weed oil
FL/FR
cinnamyl propionate
FL/FR
2,5-
dimethyl bicyclo(3.2.1)-2-octen-3-yl acetate + 1,4-dimethyl bicyclo(3.2.1)-2-octen-3-yl acetate
FR
sulfurous
buchu mercaptan
FL/FR
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
sweet
vanilla oleoresin bali
FL/FR
tropical
beta-
cyclocitral
FL/FR
waxy
allyl nonanoate
FL/FR
9-
decenoic acid
FL/FR
methyl butyl phenyl acetate
FL/FR
(E)-
methyl geranate
FL/FR
octanol
FL/FR
octyl 2-methyl butyrate
FL/FR
octyl isobutyrate
FL/FR
winey
methyl 3-acetoxyoctanoate
FL/FR
woody
verdoxan
FR
woody acetate
FR
For Flavor
No flavor group found for these
acetaldehyde benzyl 2-methoxyethyl acetal
FL/FR
actinidia chinensis fruit juice
FL
allyl levulinate
FL
allyl tiglate
FL
bean pyrazine
FL/FR
benzyl disulfide
FL
bornyl formate
FL/FR
butyl 2-methyl butyrate
FL/FR
iso
butyl octanoate
FL/FR
cinnamyl hexanoate
FL/FR
2-
cyclopentyl cyclopentanone
FL/FR
alpha-
decalactone
FL/FR
2,5-
diethyl-4-propyl thiazole
FL
(±)-2,3-
dihydrofarnesol
FL/FR
alpha,alpha-
dimethyl benzyl alcohol
FL/FR
ethyl 2-(methyl thio) acetate
FL
ethyl 2-hexenoate
FL/FR
ethyl 3-acetoxyhexanoate
FL/FR
ethyl bicyclo(2.2.1)-5-heptene-2-carboxylate
FL/FR
geranyl ethyl ether
FL/FR
(E,E)-2,4-
heptadien-1-ol
FL
(Z)-3-
hepten-1-ol
FL/FR
2-
heptyl butyrate
FL/FR
(Z)-3-
hexen-1-yl acetoacetate
FL/FR
(E)-3-
hexenal
FL
2-
hexenal
FL
2-
hexenal diethyl acetal
FL
(E)-2-
hexenal propylene glycol acetal
FL/FR
2-
hexenyl acetate
FL/FR
3-
hexenyl acetate
FL/FR
hexyl (E)-2-hexenoate
FL
hexyl nonanoate
FL/FR
hexyl propionate
FL/FR
hexyl valerate
FL/FR
linalyl hexanoate
FL/FR
methyl (E)-2-hexenoate
FL/FR
methyl 2-hexenoate
FL/FR
methyl 3-acetoxyoctanoate
FL/FR
methyl 3-hydroxybutyrate
FL
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
methyl 4-pentenoate
FL
(E)-
methyl geranate
FL/FR
methyl octadienoate
FL/FR
2-
methyl-2-octenal
FL
(E)-2-
methyl-2-octenal
FL
2-
methyl-3-heptanone
FL
3-
methyl-3-pentanol
FL
(E,E)-3,5-
octadien-2-one
FL
3-
octyl butyrate
FL
2-
phenyl propyl acetate
FL/FR
4-
phenyl-2-butyl acetate
FL/FR
prenyl hexanoate
FL/FR
alpha-iso
propyl phenyl acetaldehyde
FL/FR
3-
propyl pyridine
FL
propylene acetal
FL/FR
rose furan epoxide
FL/FR
(E,E)-
sorbyl butyrate
FL/FR
(E,E)-
sorbyl isobutyrate
FL/FR
(R)-
styralyl alcohol
FL/FR
viridiflorol
FL/FR
sorbyl isobutyrate
FL/FR
alliaceous
alliaceous
tropical thiazole
FL/FR
aromatic
para-
cresyl isobutyrate
FL/FR
berry
heptyl isobutyrate
FL/FR
camphoreous
6-
hydroxydihydrotheaspirane (mixture of isomers)
FL/FR
cheesy
2-
heptanone
FL/FR
citrus
cilantro leaf oil
FL/FR
cognac heptanone
FL/FR
cooling
manzanate (Givaudan)
FL/FR
creamy
2,4-
heptadienal
FL
octyl isobutyrate
FL/FR
dairy
2-
pentyl acetate
FL/FR
earthy
1-
hexen-3-yl acetate
FL
1-
nonen-3-ol
FL/FR
estery
ethyl acetoacetate
FL/FR
fatty
ethyl (E)-4-decenoate
FL/FR
ethyl undecylenate
FL/FR
(Z)-3-
octen-1-ol
FL/FR
(E)-2-
octenoic acid
FL
(E,E)-2,4-
undecadienal
FL
floral
cinnamyl propionate
FL/FR
(S)-
citronellyl acetate
FL/FR
citronellyl propionate
FL/FR
dihydrocarvyl acetate
FL/FR
(E)-
geranyl acetone
FL/FR
geranyl isobutyrate
FL/FR
(Z)-3-
hexen-1-yl anthranilate
FL/FR
(Z)-
methyl epi-jasmonate
FL/FR
methyl jasmonate
FL/FR
methyl phenyl acetate
FL/FR
mimosa absolute morocco
FL/FR
neroli oil bigarde
FL/FR
ylang ylang flower oil III
FL/FR
fruity
allyl cyclohexyl propionate
FL/FR
iso
amyl benzoate
FL/FR
amyl formate
FL/FR
amyl hexanoate
FL/FR
iso
amyl octanoate
FL/FR
berry pentadienoate
FL/FR
boronia absolute
FL/FR
butyl hexanoate
FL/FR
butyl isobutyrate
FL/FR
iso
butyl propionate
FL/FR
cherry pentenoate
FL/FR
citronellyl butyrate
FL/FR
black
currant bud absolute replacer
FL/FR
cyclohexyl propionate
FL/FR
diethyl malonate
FL/FR
dimethyl succinate
FL/FR
ethyl (E)-2-decenoate
FL/FR
ethyl (E)-2-hexenoate
FL/FR
ethyl (E)-2-octenoate
FL
ethyl (E)-3-hexenoate
FL/FR
ethyl 2-octenoate
FL/FR
ethyl levulinate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
(E,E)-
ethyl sorbate
FL/FR
furfuryl propionate
FL
2-
furyl pentyl ketone
FL
2-
heptanol
FL/FR
hexanal propylene glycol acetal
FL/FR
2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (E)-2-hexenoate
FL/FR
(E)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
hexyl acetate
FL/FR
hexyl lactate
FL/FR
hexyl phenyl acetate
FL/FR
kiwi distillates
FL
methyl (E)-2-octenoate
FL/FR
methyl (E)-3-nonenoate
FL
methyl 3-nonenoate
FL/FR
para-
methyl benzyl acetate
FL/FR
2-
methyl butyl 2-methyl butyrate
FL/FR
methyl heptanoate
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
(Z)-3-
nonen-1-yl acetate
FL
(Z)-5-
octen-1-yl acetate
FL
octen-1-yl cyclopentanone
FL/FR
3-
phenyl propyl hexanoate
FL/FR
1-
phenyl-2-pentanol
FL/FR
pineapple pentenoate
FL/FR
prenol
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
sorbyl butyrate
FL/FR
tetrahydrofurfuryl butyrate
FL/FR
tropical trithiane
FL/FR
green
acetaldehyde dihexyl acetal
FL/FR
actinidia chinensis fruit extract
FL/FR
allyl butyrate
FL/FR
iso
amyl isovalerate
FL/FR
2-iso
butyl-3-methyl pyrazine
FL/FR
carrot weed oil
FL/FR
cumin acetaldehyde
FL/FR
cyclohexyl formate
FL/FR
3-
decen-2-one
FL/FR
dodecanal dimethyl acetal
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
ferula galbaniflua gum extract
FL/FR
geranium absolute
FL/FR
geranyl acetate
FL/FR
geranyl formate
FL/FR
geranyl isovalerate
FL/FR
green note propionate
FL/FR
heptanal dimethyl acetal
FL/FR
(E,E)-2,4-
hexadienal
FL
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
(E)-2-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(E)-2-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(Z)-3-
hexen-1-yl valerate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
3-
hexenal
FL/FR
(E)-2-
hexenal diethyl acetal
FL
hexyl (E)-tiglate
FL/FR
hexyl 2-furoate
FL/FR
hexyl 2-methyl butyrate
FL/FR
hexyl butyrate
FL/FR
hexyl isobutyrate
FL/FR
hexyl isovalerate
FL/FR
hexyl octanoate
FL/FR
horseradish oil
FL
linalool oxide
FL/FR
melon nonenoate
FL/FR
methyl (E)-3-hexenoate
FL/FR
methyl 2-undecynoate
FL
para-
methyl hydratropaldehyde
FL/FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
3,6-
nonadien-1-yl acetate
FL/FR
octanal diethyl acetal
FL/FR
octanal dimethyl acetal
FL/FR
(Z)-5-
octen-1-yl propionate
FL/FR
papaya isobutyrate
FL/FR
(E)-2-
pentenal
FL/FR
phenoxyethyl isobutyrate
FL/FR
iso
phorone
FL
propylene glycol acetone ketal
FL
herbal
tagete oil india
FL/FR
lactonic
delta-
heptalactone
FL/FR
leafy
methyl butyl phenyl acetate
FL/FR
minty
carvyl acetate
FL/FR
thiogeraniol
FL/FR
mushroom
1-
octen-3-ol
FL/FR
pungent
acetaldehyde
FL
rummy
ethyl pyruvate
FL/FR
(E)-2-
hexen-1-yl formate
FL/FR
sour
3-
methyl valeric acid
FL
sulfurous
buchu mercaptan
FL/FR
sweet
vanilla oleoresin bali
FL/FR
tropical
beta-
cyclocitral
FL/FR
vegetable
2-
methyl valeraldehyde
FL/FR
waxy
allyl nonanoate
FL/FR
iso
amyl butyrate
FL/FR
decanol
FL/FR
9-
decenoic acid
FL/FR
hydroxycitronellal
FL/FR
octanol
FL/FR
octyl 2-methyl butyrate
FL/FR
octyl acetate
FL/FR
octyl butyrate
FL/FR
(E)-2-
tetradecenal
FL/FR
whiskey
3-
methyl-1-pentanol
FL/FR
winey
methyl nonanoate
FL/FR
woody
(Z)-
jasmone
FL/FR
(1S,5R)-
myrtenyl acetate
FL/FR
 
Potential Uses:
 bean
FLbread
FLcaramel
FLchicken
 chocolate cocoa
FRcoffee
FRearth
FRfilbert
FRfungus
FRgreen
FLnut
FRpeanut
FRsaffron
FRtobacco
FLtropical
FLvegetable
 
Occurrence (nature, food, other):note
 asparagus
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 beef cooked beef
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 bilberry fruit juice
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 blueberry fruit
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 cayenne fruit
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 celery
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 cereal rice cereal
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 cereal wheat cereal
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 chicken cooked chicken
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 coffee
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 corn husk oil
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 corn seed oil
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 corn silk
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 corn silk oil
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 cucumber
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 currant black currant fruit
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 eschweilera coriacea (a. p. dc.) mori flower oil brazil @ 0.80%
Data GC Search Trop Picture
 filbert
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 grape
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 kohlrabi stem
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 lamb cooked lamb
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 lavender oil spike spain @ 0.022%
Data GC Search Trop Picture
 mangrove bark red oil cuba @ 0.10%
Data GC Search Trop Picture
 mikania cordata (burm. f.) b.l. robinson var. cordata leaf oil france @ 0.90%
Data GC Search Trop Picture
 parsley leaf
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 peanut
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 pepper bell pepper fruit
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 pork cooked pork
Search PMC Picture
 potato chip
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 potato plant
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 rice black rice cooked
PbMd Search PMC Picture
 roselle calyx
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 shellfish
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 spearmint oil
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 sugar heated sugar
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 tea
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 tomato
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 water mint shoot
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 watermelon fruit juice
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Synonyms:
2-amyl furan
2-amyl furan natural
2-amylfuran
2-N-amylfuran
 furan, 2-pentyl-
2-pentyl furan
2-N-pentyl furan
2-pentylfuran
2-N-pentylfuran
2-pentylfuran natural
2-pentylfurane
 

Articles:

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.
 
Notes:
Occurs in many foods including coffee, potatoes, tomatoes, roasted filberts and soybean oil and is a component of aroma of these foods. Flavouring ingredient
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