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

octyl 2-furoate
2-furancarboxylic acid, octyl ester

Supplier Sponsors

Name:octyl furan-2-carboxylate
CAS Number: 39251-88-2Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:254-378-9
FDA UNII:FO88UQ934J
Nikkaji Web:J261.351D
MDL:MFCD00209524
CoE Number:10864
XlogP3:4.60 (est)
Molecular Weight:224.30000000
Formula:C13 H20 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:750 octyl 2-furoate
FLAVIS Number:13.073 (Old)
DG SANTE Food Flavourings:13.073 octyl 2-furoate
FEMA Number:3518 octyl 2-furoate
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):39251-88-2 ; OCTYL 2-FUROATE
 
Physical Properties:
Appearance:colorless to yellow gold clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.98800 @ 25.00 °C.
Boiling Point: 126.00 to 127.00 °C. @ 1.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:0.001000 mmHg @ 25.00 °C. (est)
Flash Point:> 212.00 °F. TCC ( > 100.00 °C. )
logP (o/w): 4.669 (est)
Soluble in:
 alcohol
 water, 5.843 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items:note
allyl 2-furoate
butyl 2-furoate
ethyl 2-furoate
hexyl 2-furoate
methyl 2-furoate
phenethyl 2-furoate
propyl 2-furoate
 
Organoleptic Properties:
Odor Type: waxy
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
oily waxy earthy mushroom creamy tallow
Odor Description:at 10.00 % in dipropylene glycol. oily waxy earthy mushroom creamy tallow
oily waxy earthy mushroom creamy tallow
Odor Description:Oily, waxy, earthy, mushroom-like with a creamy tallow nuance
Mosciano, Gerard P&F 19, No. 1, 27, (1994)
Flavor Type: waxy
waxy fatty brown brothy mushroom green metallic
Taste Description: at 10.00 ppm. Waxy, fatty, brown, brothy, mushroom-like with a green metallic nuance
Mosciano, Gerard P&F 19, No. 1, 27, (1994)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Alfrebro
OCTYL-2-FUROATE
Odor: Waxy, Caramel
BOC Sciences
For experimental / research use only.
Octyl 2-furoate
Penta International
OCTYL-2-FUROATE, Kosher
Synerzine
Octyl 2-furoate
TCI AMERICA
For experimental / research use only.
n-Octyl 2-Furancarboxylate >97.0%(GC)
 
Safety Information:
 
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 octyl 2-furoate usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 2.20 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (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: 10
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -5.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -20.00000
condiments / relishes: --
confectionery froastings: -20.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: -10.00000
fruit ices: -10.00000
gelatins / puddings: -10.00000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
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 ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :62901
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
octyl furan-2-carboxylate
Chemidplus:0039251882
 
References:
 octyl furan-2-carboxylate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:39251-88-2
Pubchem (cid):62901
Pubchem (sid):135020071
 
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):HMDB37726
FooDB:FDB016856
Export Tariff Code:2932.19.5000
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
aldehydic
acetyl nonyryl
FL/FR
decanal (aldehyde C-10)
FL/FR
2-
methyl undecanal (aldehyde C-12 mna)
FL/FR
balsamic
(E)-
benzyl tiglate
FL/FR
buttery
acetoin
FL/FR
acetyl butyryl
FL/FR
acetyl isobutyryl
FL/FR
acetyl propionyl
FL/FR
butyl butyryl lactate
FL/FR
caramellic
2-oxo
butyric acid
FL/FR
strawberry furanone acetate
FL/FR
cheesy
butyric acid
FL/FR
citrus
(E)-4-
decenal
FL/FR
coconut
coconut decanone methyl
FR
delta-
decalactone
FL/FR
delta-2-
dodecenolactone
FL/FR
delta-
nonalactone
FL/FR
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
gamma-
octalactone
FL/FR
delta-
undecalactone
FL/FR
creamy
butyl lactate
FL/FR
gamma-
butyrolactone
FL/FR
creamy lactone
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
para-
vanillic acid
FL/FR
para-
vanillyl alcohol
FL/FR
earthy
benzyl tiglate
FL/FR
dibenzyl ether
FL/FR
1-
nonen-3-ol
FL/FR
3-
octanol
FL/FR
1-
octen-3-ol
FL/FR
1-
octen-3-one
FL/FR
fatty
butter esters
FL/FR
butyl undecylenate
FL/FR
(Z)-
dairy lactone
FL/FR
(E)-2-
decenal
FL/FR
ethyl undecylenate
FL/FR
delta-
juniper lactone
FL/FR
lauric acid
FL/FR
4-
methyl octanoic acid
FL/FR
fermented
butyl laevo-lactate
FL/FR
floral
para-
cresyl laurate
FL/FR
dimethyl octanol
FL/FR
6,8-
dimethyl-2-nonanol
FR
jasmin absolute (from chassis)
FL/FR
jasmin absolute (from pommade)
FL/FR
jasmin acetate
FL/FR
jasmin pyranone
FL/FR
(Z)-
methyl epi-jasmonate
FL/FR
nonyl octanoate
FL/FR
octyl acetate
FL/FR
phenethyl butyl ether
FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
2-
phenyl propionaldehyde ethylene glycol acetal
FR
fresh
10-
undecen-1-yl acetate
FL/FR
fruity
acetoin acetate
FL/FR
gamma-
decalactone
FL/FR
decyl butyrate
FL/FR
farnesyl acetone
FL/FR
methyl (Z)-5-octenoate
FL/FR
musa sapientum fruit oil CO2 extract
FL/FR
octyl propionate
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
fungal
1-
decen-3-ol
FL/FR
methyl 2-furoate
FL/FR
green
iso
butyl benzyl carbinol
FL/FR
cilantro leaf oil
FL/FR
green
cognac oil
FL/FR
ethyl (E)-4-decenoate
FL/FR
heptanal dimethyl acetal
FL/FR
(Z)-4-
hepten-1-ol
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
heptyl formate
FL/FR
(E)-3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(Z)-
leaf acetal
FL/FR
melon acetal
FL/FR
neryl butyrate
FL/FR
(Z)-5-
octen-1-ol
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
violet leaf absolute
FL/FR
hay
white
beeswax absolute
FL/FR
herbal
2-
dodecenal
FL/FR
3-
octanone
FL/FR
honey
phenethyl furoate
FL/FR
mushroom
3-
octen-2-ol
FL/FR
(R)-1-
octen-3-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
musk
iso
ambrettolide
FL/FR
spicy
2-
octanol
FL/FR
pimenta acris leaf oil
FL/FR
sulfurous
2-
mercaptopropionic acid
FL/FR
sweet
vanilla oleoresin bali
FL/FR
tonka
6-
amyl-alpha-pyrone
FL/FR
mint lactone
FL/FR
tropical
glyceryl 5-hydroxydecanoate
FL/FR
glyceryl 5-hydroxydodecanoate
FL/FR
vanilla
ortho-
dimethyl hydroquinone
FL/FR
ethyl vanillin
FL/FR
ethyl vanillin isobutyrate
FL/FR
ethyl vanillin propylene glycol acetal
FL/FR
vanillin
FL/FR
vanillyl acetate
FL/FR
vanillyl isobutyrate
FL/FR
vanillylidene acetone
FL/FR
vegetable
methional
FL/FR
waxy
allyl nonanoate
FL/FR
iso
amyl decanoate
FL/FR
ethyl palmitate
FL/FR
heptyl octanoate
FL/FR
methyl laurate
FL/FR
methyl palmitate
FL/FR
myristic acid
FL/FR
nonanoic acid
FL/FR
2-
nonanol
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
octyl isobutyrate
FL/FR
delta-
tetradecalactone
FL/FR
(E)-2-
tridecen-1-ol
FL/FR
(E)-2-
tridecenal
FL/FR
undecanoic acid
FL/FR
2-
undecanol
FL/FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
allyl methyl trisulfide
FL
benzyl tiglate
FL/FR
6-
decenoic acid
FL
ortho-
dimethyl hydroquinone
FL/FR
delta-2-
dodecenolactone
FL/FR
2-
ethyl-4,5-dimethyl oxazole
FL
farnesyl acetone
FL/FR
furfural diethyl acetal
FL
lauric acid
FL/FR
methyl palmitate
FL/FR
methyl propyl sulfide
FL
tris(
methyl thio) methane
FL
nonyl octanoate
FL/FR
1,5-
octadien-3-ol
FL
(E)-2-
penten-1-ol
FL
2-
pentyl-1-buten-3-one
FL
phenethyl furoate
FL/FR
aldehydic
aldehydic
acetyl nonyryl
FL/FR
amber
iso
butyl benzyl carbinol
FL/FR
astringent
2,3-
dimethyl quinoxaline
FL
balsamic
(E)-
benzyl tiglate
FL/FR
vanillylidene acetone
FL/FR
bitter
glyceryl tributyrate
FL
brown
2-oxo
butyric acid
FL/FR
buttery
butter crème flavor
FL
creamy
butter flavor
FL
butyl laevo-lactate
FL/FR
diacetyl
FL
cabbage
methyl 2-thiofuroate
FL
caramellic
methyl 2-furoate
FL/FR
strawberry furanone acetate
FL/FR
citrus
cilantro leaf oil
FL/FR
coconut
delta-
decalactone
FL/FR
(R)-
massoia lactone
FL
6-
methyl coumarin
FL
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
coffee
difurfuryl ether
FL
creamy
acetoin
FL/FR
acetyl butyryl
FL/FR
acetyl ethyl carbinol
FL
acetyl isobutyryl
FL/FR
6-
amyl-alpha-pyrone
FL/FR
butter esters
FL/FR
butyl butyryl lactate
FL/FR
creamy lactone
FL/FR
glyceryl 5-hydroxydecanoate
FL/FR
glyceryl 5-hydroxydodecanoate
FL/FR
jasmin pyranone
FL/FR
mint lactone
FL/FR
delta-
nonalactone
FL/FR
octyl isobutyrate
FL/FR
delta-
undecalactone
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
para-
vanillic acid
FL/FR
para-
vanillyl alcohol
FL/FR
dairy
butyl lactate
FL/FR
methyl (Z)-5-octenoate
FL/FR
milk flavor
FL
earthy
1-
decen-3-ol
FL/FR
1-
hexen-3-yl acetate
FL
1-
nonen-3-ol
FL/FR
1,8-
octane dithiol
FL
1-
octen-3-one
FL/FR
2-
thienyl disulfide
FL
estery
octyl propionate
FL/FR
fatty
(Z)-
dairy lactone
FL/FR
dimethyl octanol
FL/FR
dimethyl sulfoxide
FL
(E,E)-2,4-
dodecadienal
FL
2-
dodecenal
FL/FR
ethyl (E)-4-decenoate
FL/FR
ethyl undecylenate
FL/FR
heptyl formate
FL/FR
delta-
juniper lactone
FL/FR
4-
methyl octanoic acid
FL/FR
(E,E)-2,4-
nonadienal
FL
nonanoic acid
FL/FR
2,4-
octadien-1-ol
FL
(E,E)-2,4-
undecadienal
FL
fermented
methyl thio isovalerate
FL
floral
pseudo
ionone
FL
jasmin absolute (from chassis)
FL/FR
jasmin absolute (from pommade)
FL/FR
jasmin acetate
FL/FR
(Z)-
methyl epi-jasmonate
FL/FR
fruity
acetoin acetate
FL/FR
acetyl isovaleryl
FL
gamma-
decalactone
FL/FR
(E)-2-
decenoic acid
FL
decyl butyrate
FL/FR
dibenzyl ether
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
musa sapientum fruit oil CO2 extract
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
fusel
green
cognac oil
FL/FR
greasy
10-
undecen-1-yl acetate
FL/FR
green
heptanal 2,3-butane diol acetal
FL
heptanal dimethyl acetal
FL/FR
(Z)-4-
hepten-1-ol
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
(E)-3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(Z)-
leaf acetal
FL/FR
melon acetal
FL/FR
neryl butyrate
FL/FR
(Z)-5-
octen-1-ol
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
violet leaf absolute
FL/FR
hay
white
beeswax absolute
FL/FR
lactonic
gamma-
octalactone
FL/FR
meaty
2-
mercaptopropionic acid
FL/FR
milky
gamma-
butyrolactone
FL/FR
dextro,laevo-3-(
methyl thio) butanone
FL
mushroom
3-
octanone
FL/FR
3-
octen-2-ol
FL/FR
1-
octen-3-ol
FL/FR
(R)-1-
octen-3-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
musk
iso
ambrettolide
FL/FR
musty
3-
octanol
FL/FR
ripe
(E)-4-
decenal
FL/FR
sour
butyric acid
FL/FR
spicy
benzylidene acetone
FL
2-
octanol
FL/FR
pimenta acris leaf oil
FL/FR
sulfurous
1-(
methyl thio)-2-butanone
FL
sweet
vanilla oleoresin bali
FL/FR
toasted
acetyl propionyl
FL/FR
tomato
methional
FL/FR
vanilla
ethyl vanillin
FL/FR
ethyl vanillin isobutyrate
FL/FR
ethyl vanillin propylene glycol acetal
FL/FR
vanillin
FL/FR
vanillyl acetate
FL/FR
vanillyl isobutyrate
FL/FR
vegetable
2-
octen-4-one
FL/FR
waxy
allyl nonanoate
FL/FR
iso
amyl decanoate
FL/FR
butyl undecylenate
FL/FR
para-
cresyl laurate
FL/FR
decanal (aldehyde C-10)
FL/FR
(E)-2-
decenal
FL/FR
ethyl palmitate
FL/FR
heptyl octanoate
FL/FR
methyl laurate
FL/FR
2-
methyl undecanal (aldehyde C-12 mna)
FL/FR
myristic acid
FL/FR
2-
nonanol
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
octyl acetate
FL/FR
delta-
tetradecalactone
FL/FR
(E)-2-
tridecen-1-ol
FL/FR
(E)-2-
tridecenal
FL/FR
undecanoic acid
FL/FR
2-
undecanol
FL/FR
 
Potential Uses:
FLmeat
FLmushroom
FLtallow
FLtropical
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
2-furan carboxylic acid octyl ester
2-furancarboxylic acid, octyl ester
 octyl 2-furan carboxylate
 octyl 2-furancarboxylate
N-octyl 2-furancarboxylate
 octyl furan-2-carboxylate
 octyl-2-furoate
 

Articles:

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Notes:
Flavouring ingredient
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