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

2-heptyl furan
furan, 2-heptyl-

Sponsors

Name:2-heptylfuran
CAS Number: 3777-71-7Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:223-236-8
FDA UNII:7W55A39QXM
Nikkaji Web:J47.695A
MDL:MFCD00051820
CoE Number:10952
XlogP3:4.70 (est)
Molecular Weight:166.26366000
Formula:C11 H18 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
JECFA Food Flavoring:1492 2-heptylfuran
FLAVIS Number:13.069 (Old)
DG SANTE Food Flavourings:13.069 2-heptylfuran
FEMA Number:3401 2-heptylfuran
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2-HEPTYLFURAN
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.86000 to 0.86600 @ 25.00 °C.
Pounds per Gallon - (est).: 7.156 to 7.206
Refractive Index:1.44600 to 1.45200 @ 20.00 °C.
Boiling Point: 209.00 to 210.00 °C. @ 760.00 mm Hg
Boiling Point: 97.00 °C. @ 30.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:0.245000 mm/Hg @ 25.00 °C. (est)
Flash Point: 167.00 °F. TCC ( 75.00 °C. )
logP (o/w): 4.848 (est)
Soluble in:
 alcohol
 water, 4.559 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: green
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
green fatty lactonic oily roasted nutty
Odor Description:at 10.00 % in dipropylene glycol. green fatty lactonic oily roasted nutty
green fatty lactonic oily dairy meaty
Odor Description:Green, fatty, lactonic, oily and dairy with a meaty nuance
Mosciano, Gerard P&F 23, No. 1, 33, (1998)
Flavor Type: fatty
fatty vegetable lactonic herbal oily tropical
Taste Description: at 5.00 ppm. Fatty, vegetative, lactonic, herbal and oily with a tropical nuance
Mosciano, Gerard P&F 23, No. 1, 33, (1998)
Odor and/or flavor descriptions from others (if found).
Treatt
2-Heptylfuran Halal, Kosher
Odor Description:Faint, fruity, sweet, wine-like
Taste Description:fruity
Used in flavours, at 2-10ppm in oils and fats; at 3-15ppm, in dairy products; and at 5-25ppm, in snack foods and seasonings.
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Anhui Haibei
2-Heptyl Furan
Odor: Green fatty oily roasted nutty
BOC Sciences
For experimental / research use only.
2-Heptylfuran
Carbosynth
For experimental / research use only.
2-Heptylfuran
Endeavour Specialty Chemicals
2-Heptylfuran 99% F&F
Speciality Chemical Product Groups
Penn A Kem
2-Heptylfuran
Penta International
2-HEPTYLFURAN, Kosher
Robinson Brothers
2-Heptylfuran F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-n-Heptylfuran
Synerzine
2-Heptyl Furan
Treatt
2-Heptylfuran
Halal, Kosher
Odor: Faint, fruity, sweet, wine-like
Flavor: fruity
Used in flavours, at 2-10ppm in oils and fats; at 3-15ppm, in dairy products; and at 5-25ppm, in snack foods and seasonings.
 
Safety Information:
Preferred SDS: View
 
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 2-heptyl furan usage levels up to:
  0.3000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.90 (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: 7
 average usual ppmaverage maximum ppm
baked goods: -0.06000
beverages(nonalcoholic): -0.02000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -0.06000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.02000
fruit ices: -0.02000
gelatins / puddings: -0.05000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: -0.02000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

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
EPA Substance Registry Services (TSCA):3777-71-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :19603
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2-heptylfuran
Chemidplus:0003777717
 
References:
 2-heptylfuran
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:3777-71-7
Pubchem (cid):19603
Pubchem (sid):134984279
 
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
HMDB (The Human Metabolome Database):HMDB36190
FooDB:FDB015044
Export Tariff Code:2932.19.0040
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
EFSA Update of results on the monitoring of furan levels in food:Read Report
EFSA Previous report: Results on the monitoring of furan levels in food:Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food:Read Report
 
Potential Blenders and core components note
For Odor
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
acidic
acidic
2-
ethyl butyric acid
FL/FR
aldehydic
acetyl nonyryl
FL/FR
dodecanal (aldehyde C-12 lauric)
FL/FR
fresh carbaldehyde
FR
iso
freshal
FR
octanal (aldehyde C-8)
FL/FR
octane nitrile
FR
undecanal
FL/FR
balsamic
guaiyl acetate
FL/FR
buttery
acetoin
FL/FR
butyl butyryl lactate
FL/FR
caramellic
2-oxo
butyric acid
FL/FR
iso
propenyl pyrazine
FL/FR
cheesy
butyric acid
FL/FR
chocolate
2,5-
dimethyl pyrazine
FL/FR
citrus
2-
tetradecenal
FL/FR
coconut
coconut decanone methyl
FR
delta-
decalactone
FL/FR
gamma-
octalactone
FL/FR
delta-
octalactone
FL/FR
creamy
creamy lactone
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
para-
vanillic acid
FL/FR
fatty
(Z)-
dairy lactone
FL/FR
3-
decen-2-one
FL/FR
(E,Z)-2,6-
dodecadienal
FL/FR
methyl 2-hexenoate
FL/FR
4-
methyl octanoic acid
FL/FR
6-
methyl-5-hepten-2-one propylene glycol acetal
FL/FR
(E)-2-
nonenal
FL/FR
2-
nonenal
FL/FR
(E)-2-
octenal
FL/FR
2-
octenal
FL/FR
floral
iso
jasmone
FL/FR
methyl dihydrojasmonate
FL/FR
fruity
iso
amyl octanoate
FL/FR
ethyl hexanoate
FL/FR
geranyl isovalerate
FL/FR
methyl (Z)-5-octenoate
FL/FR
methyl 2-methyl butyrate
FL/FR
methyl 3-nonenoate
FL/FR
octen-1-yl cyclopentanone
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
(E)-2-
undecenal
FL/FR
green
iso
butyl methyl ketone
FL/FR
cilantro leaf oil
FL/FR
dodecanal dimethyl acetal
FL/FR
heptanal (aldehyde C-7)
FL/FR
heptanal cyclic propylene acetal
FL/FR
3-
heptanone
FL/FR
(Z)-4-
heptenal
FL/FR
2-
heptenal
FL/FR
hexanal (aldehyde C-6)
FL/FR
(Z)-3-
hexenal
FL/FR
alpha-
hexyl cinnamaldehyde dimethyl acetal
FR
manzanate (Givaudan)
FL/FR
methyl heptine carbonate
FL/FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
(E)-2-
nonen-1-ol
FL/FR
(Z)-2-
nonen-1-ol
FL/FR
2-
nonene nitrile
FR
(E)-2-
octen-1-yl acetate
FL/FR
herbal
3-
octyl acetate
FL/FR
muguet
4-iso
butyl 1-(3-methoxy-2-propen-1-yl) benzene
FR
4-
ethyl 1-(3-methoxy-2-propen-1-yl) benzene
FR
4-
methyl 1-(3-methoxy-2-propen-1-yl) benzene
FR
4-
propyl 1-(3-methoxy-2-propen-1-yl) benzene
FR
nutty
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5-dimethyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
roasted
chestnut fragrance
FR
3,6-
cocoa pyrazine
FL/FR
filbert heptenone B
FL/FR
methoxymethyl pyrazine
FL/FR
nutty quinoxaline
FL/FR
sesame absolute
FL/FR
soapy
methyl anthranilate / hexyl cinnamaldehyde schiff's base
FR
spicy
cumin seed absolute
FL/FR
sulfurous
furfuryl thioacetate
FL/FR
waxy
9-
decenoic acid
FL/FR
heptyl octanoate
FL/FR
2,4-
nonadien-1-ol
FL/FR
nonanoic acid
FL/FR
propyl decanoate
FL/FR
delta-
tetradecalactone
FL/FR
2-
tridecanone
FL/FR
For Flavor
No flavor group found for these
2-
acetyl-2-pyrroline
FL
9-
decen-2-one
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
6,7-
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl pyrazine and 2,6-dimethyl pyrazine mixture
FL
2,5-
dimethyl thiazole
FL
2,5-
dithiahexane
FL
epoxy-2-decenal
FL
furfuryl hexanoate
FL
guaiyl acetate
FL/FR
(E,E)-2,4-
heptadien-1-ol
FL
heptanal 2,3-butane diol acetal
FL
heptanal cyclic propylene acetal
FL/FR
2-
heptenal
FL/FR
hexanal butane-2,3-diol acetal
FL
hexanal octane-1,3-diol acetal
FL
hexyl (E)-2-hexenoate
FL
methyl 2-(methyl thio) acetate
FL
methyl 2-hexenoate
FL/FR
3-
methyl crotonic acid
FL
6-
methyl octanal
FL
S-
methyl thiopropionate
FL
6-
methyl-5-hepten-2-one propylene glycol acetal
FL/FR
2-
octenal
FL/FR
propyl decanoate
FL/FR
2-
propyl pyridine
FL
pyrazines mixture
FL
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
2-
tetradecenal
FL/FR
5-
acetyl-2,3-dihydro-1,4-thiazine
FL
(±)-3-(
methyl thio) heptanal
FL
3-(
methyl thio) methyl thiophene
FL
sulfuryl octanoate
FL/FR
sulfuryl propionate
FL/FR
acidic
acidic
2-
ethyl butyric acid
FL/FR
propionic acid
FL
aldehydic
acetyl nonyryl
FL/FR
octanal (aldehyde C-8)
FL/FR
brown
2-oxo
butyric acid
FL/FR
burnt
iso
propenyl pyrazine
FL/FR
citrus
cilantro leaf oil
FL/FR
coconut
delta-
decalactone
FL/FR
delta-
octalactone
FL/FR
cooling
manzanate (Givaudan)
FL/FR
creamy
acetoin
FL/FR
butyl butyryl lactate
FL/FR
creamy lactone
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
para-
vanillic acid
FL/FR
dairy
methyl (Z)-5-octenoate
FL/FR
fatty
(Z)-
dairy lactone
FL/FR
2,4-
decadienal
FL
(E,E)-2,4-
heptadienal
FL
4-
methyl octanoic acid
FL/FR
2,4-
nonadien-1-ol
FL/FR
2,4-
nonadienal
FL
nonanoic acid
FL/FR
(Z)-2-
nonen-1-ol
FL/FR
2-
nonenal
FL/FR
(E)-2-
octenal
FL/FR
2-
tridecanone
FL/FR
fishy
4,5-
dimethyl thiazole
FL
floral
methyl dihydrojasmonate
FL/FR
fruity
iso
amyl octanoate
FL/FR
ethyl hexanoate
FL/FR
2-
ethyl-2,5-dihydro-4-methyl thiazole
FL
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
methyl (E)-3-nonenoate
FL
methyl 2-methyl butyrate
FL/FR
methyl 3-nonenoate
FL/FR
octen-1-yl cyclopentanone
FL/FR
green
iso
butyl methyl ketone
FL/FR
3-
decen-2-one
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
(E,Z)-2,6-
dodecadienal
FL/FR
dodecanal dimethyl acetal
FL/FR
geranyl isovalerate
FL/FR
heptanal (aldehyde C-7)
FL/FR
(E)-2-
heptenal
FL
(Z)-4-
heptenal
FL/FR
2,4-
hexadienal
FL
hexanal (aldehyde C-6)
FL/FR
(Z)-3-
hexenal
FL/FR
2-
hexyl pyridine
FL
iso
jasmone
FL/FR
methyl heptine carbonate
FL/FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
(E)-2-
nonen-1-ol
FL/FR
(E)-2-
nonenal
FL/FR
(E,E)-2,4-
octadienal
FL
2,4-
octadienal
FL
(E)-2-
octen-1-yl acetate
FL/FR
3-
octyl acetate
FL/FR
ketonic
3-
heptanone
FL/FR
lactonic
gamma-
octalactone
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
nutty
3-
acetyl-2,5-dimethyl thiophene
FL
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5-dimethyl pyrazine
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
arachis hypogaea fruit extract
FL
3,6-
cocoa pyrazine
FL/FR
1-
ethyl-2-acetyl pyrrole
FL
filbert heptenone B
FL/FR
methoxymethyl pyrazine
FL/FR
nutty quinoxaline
FL/FR
sesame absolute
FL/FR
roasted
3,5-
diisobutyl-1,2,4-trithiolane
FL
furfuryl thioacetate
FL/FR
soapy
dodecanal (aldehyde C-12 lauric)
FL/FR
sour
butyric acid
FL/FR
spicy
cumin seed absolute
FL/FR
sulfurous
potato butanone
FL
waxy
9-
decenoic acid
FL/FR
heptyl octanoate
FL/FR
delta-
tetradecalactone
FL/FR
undecanal
FL/FR
(E)-2-
undecenal
FL/FR
 
Potential Uses:
FLapricot
FLcheese
FLcream
FLdairy
FLfilbert
FLmango
FLpapaya
FLpotato
 
Occurrence (nature, food, other):note
 beef roasted beef
Search PMC Picture
 chicken cooked chicken
Search PMC Picture
 chicken fat
Search PMC Picture
 coffee
Search PMC Picture
 cranberry fruit
Search Trop Picture
 egg boiled egg
Search PMC Picture
 filbert roasted filbert
Search Trop Picture
 hazelnut roasted hazelnut
Search Trop Picture
 peanut roasted peanut
Search Trop Picture
 potato fried potato
Search Trop Picture
 tea black tea
Search Trop Picture
 
Synonyms:
 furan, 2-heptyl-
2-heptylfuran
2-N-heptylfuran
 
 
Notes:
Lipid-derived Maillard prod. Flavouring ingredient. Present in French fried potato, fried or roasted chicken, roast guinea hen, cooked beef, heated beef fat, used frying oils, roast filbert, endive, avocado fruit and fresh ripe tomatoes
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