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

2,3-dimethyl benzofuran
2,3-dimethylbenzofuran

Supplier Sponsors

Flavor Demo Formulas
Name:2,3-dimethyl-1-benzofuran
CAS Number: 3782-00-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:223-245-7
FDA UNII: IGH41K1QPK
Nikkaji Web:J217.680G
Beilstein Number:0116665
MDL:MFCD00078708
CoE Number:11913
XlogP3-AA:3.10 (est)
Molecular Weight:146.18890000
Formula:C10 H10 O
NMR Predictor:Predict (works with chrome, Edge 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:1495 2,3-dimethylbenzofuran
DG SANTE Food Flavourings:13.074 2,3-dimethylbenzofuran
FEMA Number:3535 2,3-dimethylbenzofuran
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):3782-00-1 ; 2,3-DIMETHYLBENZOFURAN
 
Physical Properties:
Appearance:pale yellow to yellow clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.03100 to 1.03700 @ 25.00 °C.
Pounds per Gallon - (est).: 8.579 to 8.629
Refractive Index:1.55400 to 1.56300 @ 20.00 °C.
Boiling Point: 101.00 to 102.00 °C. @ 19.00 mm Hg
Boiling Point: 96.00 to 98.00 °C. @ 15.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:0.101000 mmHg @ 25.00 °C. (est)
Flash Point: 187.00 °F. TCC ( 86.11 °C. )
logP (o/w): 3.480 (est)
Soluble in:
 alcohol
 water, 62.2 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: phenolic
chemical phenolic smoky tobacco
Odor Description:at 1.00 % in dipropylene glycol. chemical phenolic smoke tobacco
chemical resinous phenolic smoky tobacco pungent licorice black licorice leathery smoky bacon meaty
Odor Description:at 1.00 %. Chemical tar-like, phenolic, smoky, tobacco, slightly pungent with a hint of black licorice drops, leather, cade oil and smoky bacon meaty
Mosciano, Gerard, P&F No. 5th ed., 30, 48, (2005)
Flavor Type: chemical
chemical burnt woody coumarinic tobacco whiskey fusel resinous
Taste Description: at 2.00 ppm. Chemical, burnt woody, coumarin-like, tobacco, whiskey and slightly fusel like, tarry with a lingering aftertaste
Mosciano, Gerard, P&F No. 5th ed., 30, 48, (2005)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Axsyn
For experimental / research use only.
Benzofuran,2,3-dimethyl-
BOC Sciences
For experimental / research use only.
2,3-Dimethylbenzofuran
Carbosynth
For experimental / research use only.
2,3-Dimethylbenzofuran
Parchem
2,3-dimethyl benzofuran
Synerzine
2,3-DIMETHYLBENZOFURAN
 
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:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for 2,3-dimethyl benzofuran usage levels up to:
  0.0500 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.52 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.01 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 160 (μg/person/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: 11
Click here to view publication 11
 average usual ppmaverage maximum ppm
baked goods: -2.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -1.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -1.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: -1.00000
snack foods: --
soft candy: --
soups: -1.00000
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.43000-
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.500001.40000
Edible ices, including sherbet and sorbet (03.0): 0.17000-
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 0.017000.04300
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): --
Bakery wares (07.0): --
Meat and meat products, including poultry and game (08.0): --
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.43000-
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.230001.40000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.540002.90000
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
 
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):

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 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

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

Scientific Opinion on Flavouring Group Evaluation 67, Revision 3 (FGE.67Rev3): consideration of 23 furan-substituted compounds evaluated by JECFA at the 55th, 65th, 69th and 86th meetings
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):3782-00-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :2734646
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2,3-dimethyl-1-benzofuran
Chemidplus:0003782001
 
References:
 2,3-dimethyl-1-benzofuran
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:3782-00-1
Pubchem (cid):2734646
Pubchem (sid):135263714
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (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):HMDB33176
FooDB:FDB011186
Export Tariff Code:2932.19.0000
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
amber
ambrette seed absolute
FL/FR
animal
iso
butyl quinoline
FR
iso
butyl quinoline
FR
2-iso
butyl quinoline
FR
6-tert-
butyl-meta-cresol
FL/FR
castoreum resinoid
FL/FR
castoreum resinoid replacer
FR
leather fragrance
FR
6-
methyl quinoline
FL/FR
anise
anise seed oil
FL/FR
star
anise seed oil china
FL/FR
anise seed oil colombia
FL/FR
star
anise seed oil spain
FL/FR
balsamic
amyl phenyl acetate
FL/FR
sumatra
benzoin absolute
FL/FR
siam
benzoin CO2 extract
FL/FR
benzoin essence
FR
guaiacyl phenyl acetate
FL/FR
cereal
bran absolute
FR
chocolate
vanillyl ethyl ether
FL/FR
coffee
furfuryl mercaptan
FL/FR
floral
alpha-
amyl cinnamyl acetate
FL/FR
boronia butenal
FR
cananga oil
FL/FR
cananga oil china
FL/FR
citronellol
FL/FR
delta-
damascone
FL/FR
dimethyl octanol
FL/FR
floral methanol
FR
orris pyridine 25% IPM
FR
tobacco flower absolute
FR
fruity
alpha-
amyl cinnamyl isovalerate
FL/FR
cyclohexanone diethyl acetal
FL/FR
beta-
damascone
FL/FR
(E)-beta-
damascone
FL/FR
(Z)-beta-
damascone
FL/FR
ethyl 3-hydroxyhexanoate
FL/FR
leather propionate
FR
osmanthus flower absolute
FL/FR
fungal
methyl 2-furoate
FL/FR
green
3,7-
dimethyl-6-octenoic acid
FL/FR
oakmoss oil
FR
phenoxyacetaldehyde 50% in benzyl alcohol
FR
yerba mate leaf oil
FL/FR
hay
beeswax absolute
FL/FR
hay absolute
FR
tobacco leaf absolute
FL/FR
woodruff absolute
FR
herbal
cananga fruit oil
FR
matricaria chamomilla flower oil
FL/FR
methyl nicotinate
FL/FR
saffron indenone
FL/FR
safranal
FL/FR
theaspirane
FL/FR
thyme undecane
FR
gamma-
valerolactone
FL/FR
yerba mate absolute
FL/FR
honey
phenyl acetic acid
FL/FR
leathery
4-tert-
butyl phenol
CS
castoreum absolute
FL/FR
leather cyclohexanol
FR
russian
leather fragrance
FR
russian
leather specialty
FR
leather specialty
FR
marine
marine pyridine
FR
musty
ketoiso
phorone
FL/FR
nutty
2,3-
dimethyl pyrazine
FL/FR
orris
2(1)-
orris butanal
FL/FR
phenolic
betel leaf oil replacer
FR
meta-
cresol
FR
ortho-
guaiacol
FL/FR
2'-
hydroxyacetophenone
FL/FR
4-
methyl-2,6-dimethoxyphenol
FL/FR
piper betle leaf oil
FR
2-iso
propyl phenol
FL/FR
2-
propyl phenol
FL/FR
2,5-
xylenol
FL/FR
popcorn
2-
acetyl pyridine
FL/FR
pungent
naphthalene
FR
smoky
beech wood creosote
FL/FR
birch tar oil
FL/FR
cade oil
FR
2,6-
dimethoxyphenol
FL/FR
alpha-
ethoxy-ortho-cresol
FL/FR
4-
ethyl phenol
FL/FR
propyl paraben
CS
pyroligneous acids
FL/FR
pyroligneous acids hickory
FL/FR
spicy
cananga leaf oil
FR
cubeb oil
FL/FR
cuminyl alcohol
FL/FR
N,N-
diethyl octanamide
FR
4-
ethyl guaiacol
FL/FR
4-
methyl guaiacol
FL/FR
pepper tree berry oil
FL/FR
tobacco
para-
cresyl isovalerate
FL/FR
3-
ethyl pyridine
FL/FR
methyl benzoxole
FL/FR
tobacco concrete
FR
(E,E/E,Z)-
tobacco cyclohexenone
FL/FR
veltonal (Bedoukian)
FR
tonka
deertongue absolute
FR
gamma-
hexalactone
FL/FR
mint lactone
FL/FR
saffron resinoid
FL/FR
tonka undecanone
FR
whiskey lactone
FL/FR
tropical
genet absolute
FL/FR
vanilla
ethyl vanillin hexylene glycol acetal
FR
propenyl guaethol
FL/FR
woody
amber decatriene
FR
alpha-
cedrene epoxide
FR
guaiacyl acetate
FL/FR
iso
longifolene ketone
FR
methyl cedryl ketone
FL/FR
tobacarol (IFF)
FR
tobacco nonene
FR
woody dioxolane
FR
woody ether
FR
For Flavor
No flavor group found for these
amyl phenyl acetate
FL/FR
benzyl disulfide
FL
birch tar oil
FL/FR
6-tert-
butyl-meta-cresol
FL/FR
capsicum oleoresin
FL
cyclohexanone diethyl acetal
FL/FR
2,6-
dimethoxy-4-vinyl phenol
FL
alpha-
ethoxy-ortho-cresol
FL/FR
fig leaf absolute
FL
2-
furfurylidene butyraldehyde
FL
methyl nicotinate
FL/FR
1-
methyl pyrrole
FL
2(1)-
orris butanal
FL/FR
prenyl mercaptan
FL
2-
propyl phenol
FL/FR
2-
propyl pyridine
FL
yerba mate leaf oil
FL/FR
beta-
damascone
FL/FR
animal
animal
castoreum resinoid
FL/FR
6-
methyl quinoline
FL/FR
anise
anise seed oil
FL/FR
star
anise seed oil china
FL/FR
anise seed oil colombia
FL/FR
star
anise seed oil spain
FL/FR
brown
beeswax absolute
FL/FR
burnt
bacon dithiazine
FL
caramellic
3-
ethyl pyridine
FL/FR
methyl 2-furoate
FL/FR
citrus
ketoiso
phorone
FL/FR
coffee
furfuryl mercaptan
FL/FR
cooling
theaspirane
FL/FR
corn
2-
acetyl pyridine
FL/FR
creamy
gamma-
hexalactone
FL/FR
mint lactone
FL/FR
earthy
alpha-
amyl cinnamyl acetate
FL/FR
fatty
dimethyl octanol
FL/FR
floral
cananga oil
FL/FR
cananga oil china
FL/FR
citronellol
FL/FR
3,7-
dimethyl-6-octenoic acid
FL/FR
phenyl acetic acid
FL/FR
fruity
alpha-
amyl cinnamyl isovalerate
FL/FR
(E)-beta-
damascone
FL/FR
(Z)-beta-
damascone
FL/FR
ethyl 3-hydroxyhexanoate
FL/FR
osmanthus flower absolute
FL/FR
grassy
tobacco leaf absolute
FL/FR
hay
genet absolute
FL/FR
herbal
clover herb distillate (melilotus officinalis)
FL
matricaria chamomilla flower oil
FL/FR
saffron indenone
FL/FR
yerba mate absolute
FL/FR
leathery
castoreum absolute
FL/FR
meaty
4-
allyl-2,6-dimethoxyphenol
FL
ortho-
thioguaiacol
FL
medicinal
2,6-
dimethoxyphenol
FL/FR
musty
2,5-
xylenol
FL/FR
naphthyl
2'-
hydroxyacetophenone
FL/FR
nutty
2,3-
dimethyl pyrazine
FL/FR
methyl benzoxole
FL/FR
(E,E/E,Z)-
tobacco cyclohexenone
FL/FR
onion
2-
methyl-1,3-dithiolane
FL
phenolic
para-
cresyl isovalerate
FL/FR
guaiacyl phenyl acetate
FL/FR
4-
methyl-2,6-dimethoxyphenol
FL/FR
rummy
vanillyl ethyl ether
FL/FR
smoky
beech wood creosote
FL/FR
4-
ethyl phenol
FL/FR
pyroligneous acids
FL/FR
pyroligneous acids hickory
FL/FR
dextro-
xylose
FL
solvent
2-iso
propyl phenol
FL/FR
spicy
sumatra
benzoin absolute
FL/FR
siam
benzoin CO2 extract
FL/FR
chipotle chili oleoresin
FL
cubeb oil
FL/FR
cuminyl alcohol
FL/FR
4-
methyl guaiacol
FL/FR
paprika oleoresin
FL
pepper tree berry oil
FL/FR
sweet
saffron resinoid
FL/FR
tonka
gamma-
valerolactone
FL/FR
vanilla
propenyl guaethol
FL/FR
woody
ambrette seed absolute
FL/FR
delta-
damascone
FL/FR
4-
ethyl guaiacol
FL/FR
ortho-
guaiacol
FL/FR
guaiacyl acetate
FL/FR
methyl cedryl ketone
FL/FR
safranal
FL/FR
whiskey lactone
FL/FR
 
Potential Uses:
FLchocolate
FLcoffee
FRleather
FLsmoke
FRtobacco
FRtonka bean
FLvanilla
 
Occurrence (nature, food, other):note
 cade oil
Search Trop Picture
 coffee roasted coffee
Search PMC Picture
 onion roasted onion
Search Trop Picture
 tobacco latakia tobacco
Search Picture
 
Synonyms:
 benzofuran, 2,3-dimethyl-
2,3-dimethyl-1-benzofuran
 dimethylbenzofuran
2,3-dimethylbenzofuran
2,3-dimethylcoumarone
 
 
Notes:
Present in coffee and roasted onion. Flavorant
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