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

furfuryl acetone
1-(2-furyl)butan-3-one

Sponsors

CAS Number: 699-17-2Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:211-831-5
FDA UNII:K3634NE7KS
Nikkaji Web:J42.070K
Beilstein Number:0112135
MDL:MFCD00456098
CoE Number:11084
XlogP3:0.80 (est)
Molecular Weight:138.16610000
Formula:C8 H10 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
JECFA Food Flavoring:1510 1-(2-furyl)butan-3-one
FLAVIS Number:13.138 (Old)
DG SANTE Food Flavourings:13.138 1-(2-furyl)butan-3-one
FEMA Number:4120 1-(2-furyl)butan-3-one
FDA Mainterm: 1-(2-FURYL)BUTAN-3-ONE
 
Physical Properties:
Appearance:colorless solid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 37.00 °C. @ 760.00 mm Hg
Boiling Point: 203.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.284000 mm/Hg @ 25.00 °C. (est)
Flash Point: 170.00 °F. TCC ( 76.67 °C. )
logP (o/w): 1.097 (est)
Soluble in:
 alcohol
 water, slightly
 water, 6189 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: spicy
Odor Strength:medium
spicy caramellic
Odor Description:at 100.00 %. spicy caramel
Taste Description: weak furanic
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
Furfuryl Acetone
Matrix Scientific
For experimental / research use only.
4-(2-Furyl)butan-2-one
Parchem
furfuryl acetone
Santa Cruz Biotechnology
For experimental / research use only.
4-(2-furyl)butan-2-one
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
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:
intraperitoneal-mouse LDLo 62500 ug/kg
BEHAVIORAL: ALTERED SLEEP TIME (INCLUDING CHANGE IN RIGHTING REFLEX) LUNGS, THORAX, OR RESPIRATION: DYSPNEA BEHAVIORAL: ATAXIA
"Summary Tables of Biological Tests," National Research Council Chemical-Biological Coordination Center. Vol. 6, Pg. 217, 1954.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for furfuryl acetone 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): 3.00 (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: --
beverages(nonalcoholic): 5.0000025.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: 2.0000010.00000
chewing gum: 3.0000015.00000
condiments / relishes: --
confectionery froastings: 2.0000010.00000
egg products: 4.0000020.00000
fats / oils: --
fish products: 2.0000010.00000
frozen dairy: 1.000005.00000
fruit ices: 3.0000015.00000
gelatins / puddings: 3.0000015.00000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: 1.000005.00000
nut products: 3.0000015.00000
other grains: --
poultry: 2.0000010.00000
processed fruits: 1.000005.00000
processed vegetables: 2.0000010.00000
reconstituted vegetables: --
seasonings / flavors: --
snack foods: 2.0000010.00000
soft candy: 5.0000025.00000
soups: --
sugar substitutes: 2.0000010.00000
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):
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
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 Substance Registry Services (TSCA):699-17-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :12780
National Institute of Allergy and Infectious Diseases:Data
4-furan-2-ylbutan-2-one
Chemidplus:0000699172
 
References:
 4-furan-2-ylbutan-2-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:699-17-2
Pubchem (cid):12780
Pubchem (sid):134976798
 
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):HMDB32290
FooDB:FDB009458
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
caramellic
geranyl crotonate
FR
mesitene lactone
FR
coumarinic
tonka bean resinoid
FR
tonka
tonka bean absolute
FR
For Flavor
No flavor group found for these
2-
acetyl-3,4,5,6-tetrahydropyridine
FL
allyl 2-furoate
FL
benzyl disulfide
FL
2,5-
diethyl tetrahydrofuran
FL
mango furanone
FL
acidic
acidic
dextro,laevo-
tartaric acid
FL
burnt
furfuryl alcohol
FL
buttery
diacetyl
FL
caramellic
caramel furanone
FL
5-
ethyl-3,4,5,6-tetramethyl cyclohexen-2-one
FL
3-
methyl butyl 2-furyl butyrate
FL
coffee
2-
thiophene thiol
FL
fatty
(E,E)-2,4-
undecadienal
FL
2,4-
undecadienal
FL
fruity
furfuryl valerate
FL
2-
pentanoyl furan
FL
herbal
5-
hydroxymethyl furfural
FL
nutty
peanut oxazole
FL
sweet
caramel dione
FL
waxy
furfuryl octanoate
FL
 
Potential Uses:
FLbarley
FLbutterscotch
FLcaramel
 chicory root
FL/FRfenugreek
 gingerbread
FLgraham cracker
FL/FRimmortelle helichrysum everlasting
 malt
FLmaple
FLmolasses
FLpraline
FLtoffee
 
Occurrence (nature, food, other):note
 coffee
Search PMC Picture
 
Synonyms:
2-butanone, 4-(2-furanyl)-
2-butanone, 4-(2-furyl)-
4-furan-2-yl-butan-2-one
4-(furan-2-yl)butan-2-one
4-furan-2-ylbutan-2-one
1-(2-furanyl)-3-butanone
 furfurylacetone
4-furyl-2-butanone
1-(2-furyl) butan-3-one
4-(2-furyl)-2-butanone
1-(2-furyl)-3-butanone
4-(2-furyl)butan-2-one
1-(2-furyl)butan-3-one
 
 
Notes:
Used as a food additive [EAFUS]
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