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

2-butyryl furan
1-furan-2-ylbutan-1-one

Supplier Sponsors

Name:1-furan-2-ylbutan-1-one
CAS Number: 4208-57-5Picture of molecule3D/inchi
FDA UNII:6S59MOW77W
Nikkaji Web:J45.603I
MDL:MFCD00046111
XlogP3:1.30 (est)
Molecular Weight:138.16610000
Formula:C8 H10 O2
BioActivity Summary:listing
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:1507 2-butyrylfuran
FLAVIS Number:13.105 (Old)
DG SANTE Food Flavourings:13.105 2-butyrylfuran
FEMA Number:4083 2-butyrylfuran
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):4208-57-5 ; 2-BUTYRYLFURAN
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.05000 to 1.05600 @ 25.00 °C.
Pounds per Gallon - (est).: 8.737 to 8.787
Refractive Index:1.48900 to 1.49500 @ 20.00 °C.
Boiling Point: 195.00 °C. @ 760.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:0.248000 mmHg @ 25.00 °C. (est)
Flash Point: 190.00 °F. TCC ( 87.70 °C. ) (est)
logP (o/w): 1.539 (est)
Soluble in:
 alcohol
 water, 2584 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: balsamic
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
balsamic
Odor Description:at 10.00 % in dipropylene glycol. balsamic
Flavor Type: fruity
fruity
Taste Description: fruity
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
2-Butyrylfuran
Endeavour Specialty Chemicals
1-(2-Furyl)butan-1-one 97% F&F
Speciality Chemical Product Groups
Penn A Kem
2-Butyrylfuran
R C Treatt & Co Ltd
2-Butyrylfuran
Robinson Brothers
1-(2-Furyl)butan-1-one F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-Butanoylfuran
Sigma-Aldrich: Aldrich
For experimental / research use only.
2-Butyrylfuran
 
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-butyryl furan usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.12 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.20 (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): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): --
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
 
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 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 :228588
National Institute of Allergy and Infectious Diseases:Data
1-furan-2-ylbutan-1-one
Chemidplus:0004208575
 
References:
 1-furan-2-ylbutan-1-one
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):228588
Pubchem (sid):135267120
 
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):HMDB39802
FooDB:FDB019452
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
(Z)-
sabinene hydrate
FL/FR
(E)-
sabinene hydrate
FL/FR
amber
amber
cistus twig/leaf concrete
FR
balsamic
2-
acetyl furan
FL/FR
amyl cinnamate
FL/FR
amyl phenyl acetate
FL/FR
iso
amyl pyruvate
FL/FR
amyris wood oil
FL/FR
balsam ketone
FR
benzophenone
FR
benzyl benzoate
FL/FR
benzyl cinnamate
FL/FR
benzyl salicylate
FL/FR
beta-
bisabolene
FL/FR
alpha-
bisabolene
FL/FR
laevo-
bornyl acetate
FL/FR
iso
bornyl acetate
FL/FR
brachyleana hutchinsii wood oil
FR
butyl cinnamate
FL/FR
iso
butyl cinnamate
FL/FR
T-
cadinol
FL/FR
cinnamic acid
FL/FR
cinnamyl alcohol
FL/FR
cinnamyl benzoate
FL/FR
cinnamyl butyrate
FL/FR
cinnamyl cinnamate
FL/FR
cinnamyl formate
FL/FR
clover nitrile
FR
conifer acetate
FR
copaiba balsam oil
FL/FR
cypress absolute
FR
ethyl cinnamate
FL/FR
fir needle oil canada
FL/FR
fir needle oil terpeneless canada
FL/FR
guaiyl butyrate
FR
(Z)-3-
hexen-1-yl cinnamate
FR
hexyl benzoate
FL/FR
juniper berry absolute
FL/FR
juniper berry concrete
FR
juniper berry oil CO2 extract
FL/FR
linalyl cinnamate
FL/FR
mastic gum resin
FR
methyl cinnamate
FL/FR
alpha-
methyl cinnamyl alcohol
FR
myrrh absolute
FL/FR
myrrh resinoid
FR
octyl cinnamate
FR
opoponax oil (balsamodendron kafal)
FL/FR
opoponax resinoid (balsamodendron kafal)
FR
phenethyl cinnamate
FL/FR
3-
phenyl propyl acetate
FL/FR
3-
phenyl propyl cinnamate
FL/FR
(Z)-
pinane
FR
prenyl benzoate
FL/FR
propyl benzoate
FL/FR
iso
propyl cinnamate
FL/FR
sclareol
FL/FR
styrax oil (liquidambar styraciflua)
FL/FR
styrax resin (liquidambar styraciflua)
FL/FR
styrax resinoid (liquidambar styraciflua)
FL/FR
terpinyl cinnamate
FL/FR
tetrahydrofurfuryl cinnamate
FL/FR
tolu balsam
FL/FR
tolu balsam absolute
FL/FR
tolu balsam resin
FL/FR
tolu balsam resinoid
FL/FR
valerian rhizome absolute
FL/FR
floral
phenethyl salicylate
FL/FR
phenyl propyl phenyl acetate
FR
resinous
mastic absolute
FL/FR
mastic concrete
FR
spicy
amyl isoeugenol
FR
eugenyl benzoate
FL/FR
terpenic
juniperus communis fruit oil
FL/FR
woody
agarwood oil
FR
cistus twig/leaf absolute
FR
alpha-
guaiene
FL/FR
gurjun balsam oil
FR
alpha-
gurjunene
FR
4-
hydroxybenzaldehyde
FL/FR
juniper berry oleoresin
FL/FR
juniper needle oil
FR
patchouli oil
FL/FR
sandalwood oil
FL/FR
santalyl butyrate
FL/FR
vetiverol
FL/FR
For Flavor
No flavor group found for these
2-
acetyl-3,5-dimethyl furan
FL
amyl phenyl acetate
FL/FR
iso
amyl pyruvate
FL/FR
alpha-
bisabolene
FL/FR
beta-
bisabolene
FL/FR
butyl cinnamate
FL/FR
T-
cadinol
FL/FR
cinnamic acid
FL/FR
cinnamyl benzoate
FL/FR
eugenyl benzoate
FL/FR
fir needle oil canada
FL/FR
alpha-
guaiene
FL/FR
7-
methoxycoumarin
FL
prenyl benzoate
FL/FR
(Z)-
sabinene hydrate
FL/FR
(E)-
sabinene hydrate
FL/FR
santalyl butyrate
FL/FR
tetrahydrofurfuryl cinnamate
FL/FR
levisticum officinale seed oil
FL
balsamic
balsamic
amyl cinnamate
FL/FR
benzyl benzoate
FL/FR
benzyl salicylate
FL/FR
laevo-
bornyl acetate
FL/FR
iso
butyl cinnamate
FL/FR
copaiba balsam oil
FL/FR
ethyl cinnamate
FL/FR
fir needle oil terpeneless canada
FL/FR
juniper berry absolute
FL/FR
juniper berry oil CO2 extract
FL/FR
myrrh absolute
FL/FR
opoponax oil (balsamodendron kafal)
FL/FR
phenethyl cinnamate
FL/FR
3-
phenyl propyl acetate
FL/FR
iso
propyl cinnamate
FL/FR
styrax gum (liquidambar styraciflua)
FL
styrax oil (liquidambar styraciflua)
FL/FR
styrax resin (liquidambar styraciflua)
FL/FR
styrax resinoid (liquidambar styraciflua)
FL/FR
tolu balsam
FL/FR
tolu balsam absolute
FL/FR
tolu balsam resin
FL/FR
tolu balsam resinoid
FL/FR
creamy
4-
hydroxybenzaldehyde
FL/FR
fruity
linalyl cinnamate
FL/FR
propyl benzoate
FL/FR
terpinyl cinnamate
FL/FR
valerian rhizome absolute
FL/FR
green
cinnamyl alcohol
FL/FR
hexyl benzoate
FL/FR
medicinal,
phenethyl salicylate
FL/FR
nutty
2-
acetyl furan
FL/FR
resinous
mastic absolute
FL/FR
spicy
benzyl cinnamate
FL/FR
cinnamyl cinnamate
FL/FR
cinnamyl formate
FL/FR
methyl cinnamate
FL/FR
3-
phenyl propyl cinnamate
FL/FR
terpenic
juniperus communis fruit oil
FL/FR
winey
cinnamyl butyrate
FL/FR
woody
amyris wood oil
FL/FR
iso
bornyl acetate
FL/FR
juniper berry oleoresin
FL/FR
patchouli oil
FL/FR
sandalwood oil
FL/FR
sclareol
FL/FR
vetiverol
FL/FR
 
Potential Uses:
FRbalsam
FLcoffee
FLherbal
 
Occurrence (nature, food, other):note
 coffee
Search PMC Picture
 
Synonyms:
1-butanone, 1-(2-furanyl)-
2-butanoylfuran
2-butyrylfuran
1-(furan-2-yl)butan-1-one
1-furan-2-ylbutan-1-one
1-(2-furanyl)-1-butanone
 furyl N-propyl ketone
2-furyl propyl ketone
1-(2-furyl)-1-butanone
1-(2-furyl)butan-1-one
 
 
Notes:
Constit. of coffee aroma and cocoa butter
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