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

ethyl 2-phenyl-3-furoate
2-phenyl-3-carbethoxyfuran

Supplier Sponsors

Name:ethyl 2-phenylfuran-3-carboxylate
CAS Number: 50626-02-3Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:256-663-3
FDA UNII:2JCY5NG0OR
Nikkaji Web:J261.564I
CoE Number:2309
XlogP3-AA:2.90 (est)
Molecular Weight:216.23624000
Formula:C13 H12 O3
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring 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:752 2-phenyl-3-carbethoxyfuran
FLAVIS Number:13.038 (Old)
DG SANTE Food Flavourings:13.038 2-phenyl-3-carbethoxyfuran
FEMA Number:3468 2-phenyl-3-carbethoxyfuran
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):50626-02-3 ; 2-PHENYL-3-CARBETHOXY FURAN
 
Physical Properties:
Appearance:pale yellow to gold clear liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.12000 to 1.13200 @ 20.00 °C.
Pounds per Gallon - (est).: 9.330 to 9.430
Refractive Index:1.51500 to 1.52700 @ 20.00 °C.
Boiling Point: 331.00 to 332.00 °C. @ 760.00 mm Hg
Boiling Point: 148.00 to 154.00 °C. @ 6.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:0.000130 mmHg @ 25.00 °C. (est)
Vapor Density:7.4 ( Air = 1 )
Flash Point: 212.00 °F. TCC ( 100.00 °C. )
logP (o/w): 3.418 (est)
Shelf Life: 6.00 month(s) or longer if stored properly.
Storage:refrigerate in tightly sealed containers.
Soluble in:
 alcohol
 oils
 propylene glycol
 water, 40.54 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: fruity
Odor Strength:medium
cherry fruity
Odor Description:at 100.00 %. cherry fruity
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
2-Phenyl-3-carbethoxyfuran
Charkit Chemical
PHENYL OXAROMATE 1NCP1380 FEMA 3468
Penta International
2-PHENYL-3-CARBETHOXYFURAN
Taytonn
Phenyl Oxaromate
 
Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for ethyl 2-phenyl-3-furoate usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 2.00 (μg/capita/day)
Threshold of Concern:90 (μg/person/day)
Structure Class: III
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 9
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -2.50000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -2.50000
condiments / relishes: --
confectionery froastings: -2.50000
egg products: --
fats / oils: --
fish products: --
frozen dairy: -2.50000
fruit ices: -2.50000
gelatins / puddings: -2.50000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: -2.50000
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):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 13 (FGE.13); Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 (Commission Regulation (EC) No 1565/2000 of 18
View page or View pdf

Flavouring Group Evaluation 66 (FGE.66)[1]:Consideration of furfuryl alcohol and related flavouring substances evaluated by JECFA (55th meeting) structurally related to Furfuryl and furan derivatives with and without additional side chain substituents and heteroatoms evaluated by EFSA in FGE.13 (2005)
View page or View pdf

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 66, Revision 1 (FGE.66Rev1): Consideration of Furfuryl Alcohol and Related Flavouring Substances Evaluated by JECFA (55th meeting)
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

EPI System: View
EPA Substance Registry Services (TSCA):50626-02-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :62007
National Institute of Allergy and Infectious Diseases:Data
ethyl 2-phenylfuran-3-carboxylate
Chemidplus:0050626023
 
References:
 ethyl 2-phenylfuran-3-carboxylate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:50626-02-3
Pubchem (cid):62007
Pubchem (sid):135019971
 
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 Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB38017
FooDB:FDB017225
Export Tariff Code:2932.19.0000
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
balsamic
benzyl cinnamate
FL/FR
berry
raspberry ketone methyl ether
FL/FR
caramellic
geranyl crotonate
FR
fruity
para-
anisyl propionate
FL/FR
benzaldehyde / methyl anthranilate schiff's base
FR
benzaldehyde glycrol acetal
FL/FR
cherry oxyacetate
FL/FR
cherry propanol
FL/FR
ethyl benzoyl acetate
FL/FR
para-
tolualdehyde
FL/FR
meta-
tolualdehyde
FL/FR
tolualdehydes (mixed o,m,p)
FL/FR
green
benzaldehyde dimethyl acetal
FL/FR
For Flavor
No flavor group found for these
para-
anisyl propionate
FL/FR
2-
hexenal
FL
methyl furfuracrylate
FL
berry
berry
raspberry ketone methyl ether
FL/FR
fruity
benzaldehyde glycrol acetal
FL/FR
cherry oxyacetate
FL/FR
cherry propanol
FL/FR
ethyl benzoyl acetate
FL/FR
meta-
tolualdehyde
FL/FR
tolualdehydes (mixed o,m,p)
FL/FR
green
benzaldehyde dimethyl acetal
FL/FR
spicy
benzyl cinnamate
FL/FR
para-
tolualdehyde
FL/FR
 
Potential Uses:
FRblackberry
FRcherry
FRcherry blossom
FLfruit tropical fruit
FLnut
FRraspberry
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
 ethyl 2-phenyl-3-furan carboxylate
 ethyl 2-phenyl-3-furancarboxylate
 ethyl 2-phenylfuran-3-carboxylate
3-furancarboxylic acid, 2-phenyl-, ethyl ester
 phenyl oxaromate (IFF)
 phenyl oxaromate-681 (IFF)
2-phenyl-3-carbethoxyfuran
2-phenyl-3-furan carboxylic acid ethyl ester
 

Articles:

 None found yet.
 
Notes:
Flavouring ingredient
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