2-butyl furan
2-butylfuran

Sponsors

Name: 2-butylfuran
CAS Number: 4466-24-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 224-732-7
FDA UNII: 81JV9ZYK0D
Nikkaji Web: J45.583K
MDL: MFCD00047071
CoE Number: 10927
XlogP3: 3.10 (est)
Molecular Weight: 124.18284000
Formula: C8 H12 O
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: 1490 2-butylfuran
Flavis Number: 13.103 (Old)
DG SANTE Food Flavourings: 13.103 2-butylfuran
FEMA Number: 4081 2-butylfuran
FDA Mainterm: 2-BUTYLFURAN
 
Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity: 0.88400 to 0.89000 25.00 °C.
Pounds per Gallon - (est).: 7.356 to 7.406
Refractive Index: 1.44400 to 1.45000 @ 20.00 °C.
Boiling Point: 139.00 to 140.00 °C. @ 760.00 mm Hg
Boiling Point: 59.00 °C. @ 45.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure: 5.920000 mm/Hg @ 25.00 °C. (est)
Flash Point: 87.00 °F. TCC ( 30.56 °C. )
logP (o/w): 3.319 (est)
Soluble in:
 alcohol
 water, 124.9 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: spicy
Odor Strength: medium
 fruity winey sweet spicy
Odor Description:
at 100.00 %.
mild fruity wine sweet spicy
Odor and/or flavor descriptions from others (if found).
Treatt
2-Butylfuran 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:
None found
 
Suppliers:
Beijing Lys Chemicals
2-Butyl furan
BOC Sciences
For experimental / research use only.
2-Butylfuran
Endeavour Specialty Chemicals
2-Butylfuran 98% F&F
Speciality Chemical Product Groups
Frutarom
2-BUTYLFURAN
Penn A Kem
2-Butylfuran
Penta International
2-BUTYL FURAN, Kosher
Robinson Brothers
2-Butylfuran F&F
https://www.robinsonbrothers.uk/chemistry-competences
Sigma-Aldrich: Aldrich
For experimental / research use only.
2-Butylfuran
Synerzine
2-Butyl Furan
TCI AMERICA
For experimental / research use only.
2-Butylfuran >98.0%(GC)
Treatt
2-Butylfuran
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: flavoring agents
Recommendation for 2-butyl furan usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.24 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.50 (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: 22
 average usual ppmaverage maximum ppm
baked goods: 5.0000025.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: 2.0000010.00000
cheese: 3.0000015.00000
chewing gum: --
condiments / relishes: 2.0000010.00000
confectionery froastings: 4.0000020.00000
egg products: --
fats / oils: 2.0000010.00000
fish products: 1.000005.00000
frozen dairy: 3.0000015.00000
fruit ices: 3.0000015.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 1.000005.00000
milk products: 3.0000015.00000
nut products: --
other grains: 2.0000010.00000
poultry: 1.000005.00000
processed fruits: 2.0000010.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 2.0000010.00000
snack foods: 5.0000025.00000
soft candy: --
soups: 2.0000010.00000
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): 3.0000015.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000015.00000
Processed fruit (04.1): 2.0000010.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 4.0000020.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 2.0000010.00000
Bakery wares (07.0): 5.0000025.00000
Meat and meat products, including poultry and game (08.0): 1.000005.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 1.000005.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 2.0000010.00000
Foodstuffs intended for particular nutritional uses (13.0): 3.0000015.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): --
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 4.0000020.00000
Ready-to-eat savouries (15.0): 5.0000025.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000010.00000
 
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
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 20534
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 1993
WGK Germany: 3
 2-butylfuran
Chemidplus: 0004466244
 
References:
 2-butylfuran
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 20534
Pubchem (sid): 134985864
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
HMDB (The Human Metabolome Database): HMDB40272
FooDB: FDB019990
Export Tariff Code: 2932.19.0090
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
laurel leaf concrete
FR
amber
amber
amber carane
FR
anisic
bitter
fennel seed oil spain
FR
balsamic
myrrh resinoid
FR
citrus
dodecane nitrile
FR
floral
anisyl propanal / methyl anthranilate schiff's base
FR
heliotropyl diethyl acetal
FR
phenyl propyl phenyl acetate
FR
rose carboxylate
FR
green
carrot leaf oil (daucus carota ssp.maximus)
FR
privet dioxane
FR
herbal
coriander seed concrete
FR
herbal acetal
FR
nonisyl acetate
FR
musk
musk indanone
FR
spicy
amyl isoeugenol
FR
boldus leaf oil
CS
calamus leaf oil
FR
cananga leaf oil
FR
canella bark oil
FR
cinnamaldehyde / methyl anthranilate schiff's base
FR
cinnamyl nitrile
FR
cuminyl nitrile
FR
iso
cyclogeraniol (IFF)
FR
dianthus ethone
FR
N,N-
diethyl octanamide
FR
spicy carbonate
FR
terpenic
cypress leaf oil
FR
tonka
tonka undecanone
FR
woody
iso
caryophyllene
CS
atlas
cedarwood oil
FR
dacrydium franklinii wood oil
FR
rhubarb oxirane
FR
woody octene
FR
For Flavor
No flavor group found for these
benzyl methyl tiglate
FL
2-(2-
butyl)-4,5-dimethyl-3-thiazoline
FL
2-
decyl furan
FL
2,4-
dimethyl anisole
FL
ethyl (E,Z)-2,6-nonadienamide
FL
ethyl 3-hydroxyoctanoate
FL
O-
ethyl S-(2-furyl methyl) thiocarbonate
FL
furfuryl acetone
FL
2-
furfurylidene butyraldehyde
FL
3-(2-
furyl) acrolein
FL
2-
hexen-4-olide
FL
3-(5-
methyl furyl) acrolein
FL
(±)-3-((2-
methyl-3-furyl)thio)-2-butanone
FL
oenanthic ether
FL
(E)-4-
propenyl syringol
FL
hexyl 3-mercaptobutanoate
FL
alliaceous
alliaceous
1,3-
butane dithiol
FL
truffle sulfide
FL
truffle sulfide
FL
caramellic
5-
ethyl-3,4,5,6-tetramethyl cyclohexen-2-one
FL
fatty
(E,E)-2,4-
undecadienal
FL
2,4-
undecadienal
FL
2,4-
undecadienal
FL
(E,E)-2,4-
undecadienal
FL
fruity
furfuryl propionate
FL
green
(E,E)-2,4-
hexadienal
FL
meaty
3-
mercapto-3-methyl butanol
FL
2-
methyl 3-(methyl thio) furan
FL
ortho-
thioguaiacol
FL
ortho-
thioguaiacol
FL
nutty
furfural acetone
FL
furfuryl ethyl ether
FL
solvent
methyl phenyl sulfide
FL
spicy
benzylidene acetone
FL
cumin oleoresin
FL
galangal root oleoresin
FL
levisticum officinale oleoresin
FL
4-
methyl biphenyl
FL
winter
savory oil
FL
turmeric oleoresin
FL
turmeric oleoresin
FL
 
Potential Uses:
 chickenFL
 cranberryFL
 dairyFL
 fatFL
 porkFL
 seasonings 
 tomatoFL
 
Occurrence (nature, food, other): note
 beef cooked 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
 hazelnut roasted hazelnut
Search Trop Picture
 peanut roasted peanut
Search Trop Picture
 pork
Search PMC Picture
 potato french fries
Search PMC Picture
 tea black tea
Search Trop Picture
 tomato
Search Trop Picture
 
Synonyms:
2-(but-1-yl)furan
2-butylfuran
2-N-butylfuran
1-(fur-2-yl)butane
 furan, 2-butyl-
 
 
Notes:
Constit. of numerous plant spp. and cooked foods incl. chick pea and carob bean
 
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