2-pentanoyl furan
2-pentanoylfuran
 
Notes:
Volatile constit. of rice smoke flavouring and roast beef
  • Endeavour Specialty Chemicals
    • Endeavour Specialty Chemicals Ltd
      Expertise in Small to Medium Scale Chemical Manufacturing
      Endeavour Speciality Chemicals offers high-impact aroma chemicals, all produced at the highest standards of quality.
      Endeavour Speciality Chemical has 25 years' experience of manufacturing high-impact aroma chemicals. With our core expertise in sulfur and heterocyclic chemistries, Endeavour's products have applications in a range of industry sectors including flavours and fragrances, pharmaceutical research and material sciences. Endeavour also offer custom synthesis and contract manufacturing services at their UK manufacturing site.
      Email: Info
      Email: Sales
      Voice: +44 (0)1327 310 079
      Fax: +44 (0)1327 310 701
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      Speciality Chemical Product Groups
      Product(s):
      FU0120 1-(2-Furyl)pentan-1-one 97% F&F
       
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      Product(s):
      16-09900 2-PENTANOYLFURAN
       
  • Robinson Brothers
  • Treatt
    • Treatt PLC
      Innovative ingredient solutions
      World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.
      We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products.
      Email: Enquiries
      US Email: Enquiries
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      US Voice: +1 863 668 9500
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      News
      Product(s):
      2-Pentanoylfuran NI, Kosher

      Used at 5-25ppm, in cereals, soups and sauces, oil and fats; 7-35ppm, in dairy products; 10-25ppm, in snack foods, baked goods, juices and confectionery.
       
       
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1-furan-2-ylpentan-1-one (Click)
CAS Number: 3194-17-0Picture of molecule
FDA UNII: B3CNH05Z42
Nikkaji Web: J2.389.200F
XlogP3: 1.90 (est)
Molecular Weight: 152.19304000
Formula: C9 H12 O2
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
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 1509  2-pentanoylfuran
Flavis Number: 13.163 (Old)
DG SANTE Food Flavourings: 13.163  2-pentanoylfuran
FEMA Number: 4192  2-pentanoylfuran
FDA Mainterm: 2-PENTANOYLFURAN
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Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 1.00900 to 1.01500 @  25.00 °C.
Pounds per Gallon - (est).: 8.396 to  8.446
Refractive Index: 1.48600 to 1.49200 @  20.00 °C.
Boiling Point: 101.00 °C. @ 10.00 mm Hg
Boiling Point: 224.00 to  225.00 °C. @ 760.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure: 0.089000 mm/Hg @ 25.00 °C. (est)
Flash Point: 206.00 °F. TCC ( 96.67 °C. )
logP (o/w): 2.048 (est)
Soluble in:
 alcohol
 water, slightly
 water, 856.6 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
Odor Type: caramellic
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
 sweet  caramellic  
Odor Description:
at 10.00 % in dipropylene glycol. 
sweet caramel
 fruity  cheesy  
Taste Description:
fruity cheesy
  
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Cosmetic Information:
None found
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Suppliers:
Endeavour Specialty Chemicals
1-(2-Furyl)pentan-1-one 97% F&F
Speciality Chemical Product Groups
Parchem
2-pentanoyl furan
Penn A Kem
2-Pentanoylfuran
Penta International
2-PENTANOYLFURAN
Robinson Brothers
1-(2-Furyl)pentan-1-one F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-Pentanoylfuran
Treatt
2-Pentanoylfuran
NI, Kosher
Flavor: sweet
Used at 5-25ppm, in cereals, soups and sauces, oil and fats; 7-35ppm, in dairy products; 10-25ppm, in snack foods, baked goods, juices and confectionery.
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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
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Safety in Use Information:
Category: flavoring agents
Recommendation for 2-pentanoyl furan usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.061 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.09 (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
Click here to view publication 22
 average usual ppmaverage maximum ppm
baked goods: 10.0000050.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: 5.0000025.00000
cheese: 7.0000035.00000
chewing gum: --
condiments / relishes: 5.0000025.00000
confectionery froastings: 10.0000050.00000
egg products: --
fats / oils: 5.0000025.00000
fish products: 2.0000010.00000
frozen dairy: 7.0000035.00000
fruit ices: 10.0000050.00000
gelatins / puddings: --
granulated sugar: --
gravies: 5.0000025.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: 7.0000035.00000
meat products: 20.00000100.00000
milk products: 7.0000035.00000
nut products: --
other grains: 5.0000025.00000
poultry: --
processed fruits: 7.0000035.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 5.0000025.00000
snack foods: 10.0000050.00000
soft candy: --
soups: 5.0000025.00000
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
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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 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 : 231325
National Institute of Allergy and Infectious Diseases: Data
 1-furan-2-ylpentan-1-one
Chemidplus: 0003194170
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References:
 1-furan-2-ylpentan-1-one
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 231325
Pubchem (sid): 135305013
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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): HMDB39801
FooDB: FDB019451
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
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
 
For Odor
acidic
 cyclohexyl acetic acidFL/FR
balsamic
2-acetyl furanFL/FR
buttery
 acetoinFL/FR
 acetyl propionylFL/FR
3,4-hexane dioneFL/FR
2-oxobutyric acidFL/FR
 caramel furanone solutionFL/FR
 caramel pentadioneFL/FR
 cycloteneFL/FR
 cyclotene hydrateFL/FR
alpha,alpha-dimethyl anisyl acetoneFL/FR
 ethyl 2-hydroxy-2-methyl butyrateFL/FR
 ethyl cyclopentenoloneFL/FR
 ethyl maltolFL/FR
5-ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-oneFL/FR
 fenugreek absoluteFL/FR
 geranyl crotonateFR
 immortelle absoluteFL/FR
 levulinic acidFL/FR
 maltolFL/FR
 maltyl propionateFL/FR
 maple furanoneFL/FR
 menthone lactoneFL/FR
 mesitene lactoneFR
5-methyl furfuralFL/FR
 rosefuranFL/FR
 shoyu furanoneFL/FR
 strawberry furanoneFL/FR
 strawberry furanone acetateFL/FR
 toffee furanoneFL/FR
coconut
gamma-heptalactoneFL/FR
coumarinic
 tonka bean resinoidFR
creamy
gamma-butyrolactoneFL/FR
ethereal
 ethyl 4-pentenoateFL/FR
 ethyl pyruvateFL/FR
isovaleraldehyde propylene glycol acetalFL/FR
fermented
 ethyl (E)-2-crotonateFL/FR
fruity
(E)-ethyl tiglateFL/FR
 tetrahydrofurfuryl acetateFL/FR
green
isoamyl 3-(2-furan) propionateFL/FR
herbal
 butyl levulinateFL/FR
musty
3-acetyl-2,5-dimethyl furanFL/FR
nutty
2-acetyl-3,5(or 6)-dimethyl pyrazineFL/FR
2,3-dimethyl pyrazineFL/FR
 nutty cyclohexenoneFL/FR
phenolic
4-methyl-2,6-dimethoxyphenolFL/FR
(E)-tiglic acidFL/FR
sweet
 vanilla oleoresin baliFL/FR
tonka
 tonka bean absoluteFR
vanilla
 ethyl vanillinFL/FR
 vanillyl isobutyrateFL/FR
vegetable
 tetrahydrofurfuryl alcoholFL/FR
 
For Flavor
 
No flavor group found for these
2-acetyl-3,4,5,6-tetrahydropyridineFL
 allyl 2-furoateFL
 benzyl disulfideFL
2,5-diethyl tetrahydrofuranFL
alpha,alpha-dimethyl anisyl acetoneFL/FR
 ethyl 2-hydroxy-2-methyl butyrateFL/FR
 ethyl 4-pentenoateFL/FR
5-ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-oneFL/FR
 furfuryl acetoneFL
 mango furanoneFL
 menthone lactoneFL/FR
 rosefuranFL/FR
 toffee furanoneFL/FR
isoamyl 3-(2-furan) propionateFL/FR
acidic
 levulinic acidFL/FR
dextro,laevo-tartaric acidFL
brown
2-oxobutyric acidFL/FR
5-methyl furfuralFL/FR
 tetrahydrofurfuryl acetateFL/FR
(E)-tiglic acidFL/FR
burnt
 furfuryl alcoholFL
buttery
 diacetylFL
3,4-hexane dioneFL/FR
caramellic
 caramel furanoneFL
 caramel furanone solutionFL/FR
 caramel pentadioneFL/FR
 cycloteneFL/FR
 cyclotene hydrateFL/FR
 ethyl maltolFL/FR
5-ethyl-3,4,5,6-tetramethyl cyclohexen-2-oneFL
 fenugreek absoluteFL/FR
 maltolFL/FR
 maltyl propionateFL/FR
 maple furanoneFL/FR
3-methyl butyl 2-furyl butyrateFL
 shoyu furanoneFL/FR
 strawberry furanoneFL/FR
 strawberry furanone acetateFL/FR
coffee
2-thiophene thiolFL
creamy
 acetoinFL/FR
fatty
(E,E)-2,4-undecadienalFL
2,4-undecadienalFL
fruity
(E)-ethyl tiglateFL/FR
 furfuryl valerateFL
isovaleraldehyde propylene glycol acetalFL/FR
green
 immortelle absoluteFL/FR
herbal
 butyl levulinateFL/FR
5-hydroxymethyl furfuralFL
jammy
 ethyl cyclopentenoloneFL/FR
lactonic
gamma-heptalactoneFL/FR
milky
gamma-butyrolactoneFL/FR
musty
2,3-dimethyl pyrazineFL/FR
 ethyl (E)-2-crotonateFL/FR
nutty
2-acetyl furanFL/FR
3-acetyl-2,5-dimethyl furanFL/FR
2-acetyl-3,5(or 6)-dimethyl pyrazineFL/FR
 nutty cyclohexenoneFL/FR
 peanut oxazoleFL
 tetrahydrofurfuryl alcoholFL/FR
phenolic
4-methyl-2,6-dimethoxyphenolFL/FR
rummy
 ethyl pyruvateFL/FR
sweet
 caramel dioneFL
 cyclohexyl acetic acidFL/FR
dextro-sorbitolFL
 vanilla oleoresin baliFL/FR
toasted
 acetyl propionylFL/FR
vanilla
 ethyl vanillinFL/FR
 vanillyl isobutyrateFL/FR
waxy
 furfuryl octanoateFL
 
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Potential Uses:
 cheeseFL
 citrusFL
 necterineFL
 orangeFL
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Occurrence (nature, food, other): note
 beef
Search  Picture
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Synonyms:
 butyl 2-furyl ketone
1-furan-2-ylpentan-1-one
1-(2-furanyl)-1-pentanone
1-(2-furyl)-1-pentanone
1-(2-furyl)pentan-1-one
1-pentanone, 1-(2-furanyl)-
2-pentanoylfuran
2-valeryl furan
2-valerylfuran
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