2-benzofuran carboxaldehyde
2-benzofurancarboxaldehyde

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  CODE101159 CODE101159
  Product(s):
  4265-16-1 Benzofuran-2-carbaldehyde

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  Penta International Corporation

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  CODE101159 CODE101159
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  02-11500 2-BENZOFURANCARBOXALDEHYDE

Name: 1-benzofuran-2-carbaldehyde CAS Number: 4265-16-1 3D/inchi ECHA EINECS - REACH Pre-Reg: 224-248-6 FDA UNII: DGQ01SIT6T Nikkaji Web: J80.783D MDL: MFCD00015463 CoE Number: 2247 XlogP3: 2.30 (est) Molecular Weight: 146.14522000 Formula: C9 H6 O2 BioActivity Summary: listing 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: 751 2-benzofurancarboxaldehyde DG SANTE Food Flavourings: 13.031 2-benzofurancarboxaldehyde FEMA Number: 3128 2-benzofurancarboxaldehyde FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 4265-16-1 ; 2-BENZOFURANCARBOXALDEHYDE   Physical Properties: Appearance: white to pale yellow solid (est) Assay: 96.00 to 100.00 Food Chemicals Codex Listed: No Melting Point: 195.00 to 198.00 °C. @ 760.00 mm Hg Melting Point: 130.00 to 131.00 °C. @ 13.00 mm Hg Boiling Point: 130.00 to 131.00 °C. @ 13.00 mm Hg Boiling Point: 135.00 °C. @ 18.00 mm Hg Acid Value: 3.00 max. KOH/g Vapor Pressure: 0.020000 mmHg @ 25.00 °C. (est) Flash Point: 230.00 °F. TCC ( 110.00 °C. ) logP (o/w): 1.665 (est) Soluble in:   alcohol   water, 1520 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: fruity almond bitter almond nutty Odor Description:at 100.00 %. bitter almond Flavor Type: nutty nutty almond bitter almond tonka Taste Description: nutty bitter almond tonka Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: BOC Sciences For experimental / research use only. Benzofuran-2-carbaldehyde Matrix Scientific For experimental / research use only. Benzofuran-2-carbaldehyde sds Parchem 2-benzofuran carboxaldehyde Penta International 2-BENZOFURANCARBOXALDEHYDE Santa Cruz Biotechnology For experimental / research use only. 2-Benzofurancarboxaldehyde Sigma-Aldrich: Aldrich For experimental / research use only. 2-Benzofurancarboxaldehyde 97% sds   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: 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-benzofuran carboxaldehyde usage levels up to:   0.5000 % in the fragrance concentrate.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day) Maximised Survey-derived Daily Intakes (MSDI-USA): 0.01 (μg/capita/day) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 570 (μg/person/day) NOEL (No Observed Effect Level): 25.00 (mg/kg bw per 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: 4 Click here to view publication 4   average usual ppm average maximum ppm baked goods: - 20.00000 beverages(nonalcoholic): - - beverages(alcoholic): - - breakfast cereal: - - cheese: - - chewing gum: - - condiments / relishes: - - confectionery froastings: - - egg products: - - fats / oils: - - fish products: - - frozen dairy: - 10.00000 fruit ices: - 10.00000 gelatins / puddings: - 10.00000 granulated sugar: - - gravies: - - hard candy: - 10.00000 imitation dairy: - - instant coffee / tea: - - jams / jellies: - - meat products: - - milk products: - - nut products: - - other grains: - - poultry: - - processed fruits: - - processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: - - snack foods: - - soft candy: - - soups: - - 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/kg maximum usage mg/kg Dairy products, excluding products of category 02.0 (01.0): - - Fats and oils, and fat emulsions (type water-in-oil) (02.0): - - Edible ices, including sherbet and sorbet (03.0): 2.50000 - Processed fruit (04.1): - - Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): - - Confectionery (05.0): 5.00000 - 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): 5.00000 - Foodstuffs intended for particular nutritional uses (13.0): - - Non-alcoholic ("soft") beverages, excl. dairy products (14.1): - - Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): - - 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): Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 13 (FGE.13); Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 (Commission Regulation (EC) No 1565/2000 of 18 View page or View pdf 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 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):4265-16-1 EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :61341 National Institute of Allergy and Infectious Diseases:Data WGK Germany:3 1-benzofuran-2-carbaldehyde Chemidplus:0004265161 RTECS:DF6490000 for cas# 4265-16-1   References:   1-benzofuran-2-carbaldehyde NIST Chemistry WebBook: Search Inchi Canada Domestic Sub. List: 4265-16-1 Pubchem (cid): 61341 Pubchem (sid): 135018028   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 CHEMBL: View HMDB (The Human Metabolome Database): HMDB33183 FooDB: FDB011194 Export Tariff Code: 2932.19.0000 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 almond bitter almond oil replacer FL/FR anisic ortho- acetanisole FL/FR ortho- anisaldehyde FL/FR balsamic 2- acetyl furan FL/FR benzyl cinnamate FL/FR (E)- benzyl tiglate FL/FR methyl (E)-cinnamate FL/FR methyl cinnamate FL/FR berry raspberry ketone methyl ether FL/FR bready coffee furanone FL/FR furfural FL/FR buttery 3,4- hexane dione FL/FR camphoreous butyrophenone FL/FR caramellic geranyl crotonate FR 5- methyl furfural FL/FR chocolate chocolate pyrazine A FL/FR 2- methoxy-3-methyl pyrazine FL/FR coumarinic tonka ketone FR earthy dibenzyl ether FL/FR ethereal cyclohexyl formate FL/FR fatty (R)-gamma- octalactone FL/FR floral acetophenone FL/FR benzyl alcohol FL/FR benzyl formate FL/FR hawthorn carbinol FL/FR heliotropin FL/FR ortho- methyl acetophenone FL/FR phenyl acetaldehyde diisobutyl acetal FL/FR rhodinyl propionate FL/FR para- tolualdehyde propylene glycol acetal FL/FR fruity allyl 2-ethyl butyrate FL/FR allyl benzoate FR allyl isovalerate FL/FR 3- allyl oxy-1,4-dimethyl bicyclo(3.2.1)octane FR almond fragrance FR bitter almond oil FL/FR almond specialty FR iso amyl 2-methyl butyrate FL/FR amyl butyrate FL/FR para- anisyl propionate FL/FR apricot almond fragrance FR benzaldehyde FL/FR benzaldehyde / methyl anthranilate schiff's base FR benzaldehyde glycrol acetal FL/FR bread thiophene FL/FR cherry oxyacetate FL/FR cherry pentenoate FL/FR cherry propanol FL/FR cinnamyl isobutyrate FL/FR cyclohexyl cinnamate FL/FR 4- ethyl benzaldehyde FL/FR ethyl benzoyl acetate FL/FR ethyl methyl-para-tolyl glycidate FL/FR heptyl isobutyrate FL/FR 4- hydroxybenzyl alcohol FL/FR 3- methyl-2-butenal FL/FR prunus amygdalus amara seed extract FL/FR meta- tolualdehyde FL/FR para- tolualdehyde FL/FR tolualdehyde glyceryl acetal FL/FR tolualdehydes (mixed o,m,p) FL/FR green benzaldehyde dimethyl acetal FL/FR phenyl acetaldehyde diethyl acetal FL/FR tiglaldehyde FL/FR herbal laevo- perillaldehyde FL/FR honey methyl phenyl acetate FL/FR phenyl pyruvic acid FL/FR naphthyl 2,4- dimethyl benzaldehyde FL/FR nutty 3,5- cocoa pyrazine FL/FR 2- methyl-3-(methyl thio) pyrazine FL/FR 2- methyl-3-ethoxypyrazine FL/FR nutty cyclohexenone FL/FR phenolic 2'- hydroxyacetophenone FL/FR methyl benzoate FL/FR powdery para- anisyl acetate FL/FR dibenzyl ketone FL/FR spicy cinnamyl isovalerate FL/FR para- methoxycinnamaldehyde FL/FR (E)-para- methoxycinnamaldehyde FL/FR sweet tonka bean absolute replacer FR tonka dihydrocoumarin replacer FR woody cedarwood oil western red FR 4- hydroxybenzaldehyde FL/FR For Flavor No flavor group found for these para- anisyl propionate FL/FR butyrophenone FL/FR chocolate pyrazine A FL/FR chocolate pyrazine B FL ethyl 2-phenyl-3-furoate FL 4- ethyl benzaldehyde FL/FR 5- ethyl-2-thiophene carboxaldehyde FL 2,4- heptadien-1-ol FL (E,E)-2,4- heptadien-1-ol FL 2- hexenal FL (E)-para- methoxycinnamaldehyde FL/FR methyl (E)-cinnamate FL/FR methyl furfuracrylate FL 4- methyl salicylaldehyde FL 2- methyl-3-(methyl thio) pyrazine FL/FR 2- methyl-3-ethoxypyrazine FL/FR (R)-gamma- octalactone FL/FR phenyl acetaldehyde diethyl acetal FL/FR iso quinoline FL tolualdehyde glyceryl acetal FL/FR para- tolualdehyde propylene glycol acetal FL/FR almond extract FL almond almond bitter almond oil replacer FL/FR anisic ortho- anisaldehyde FL/FR ortho- methyl acetophenone FL/FR aromatic laevo- perillaldehyde FL/FR balsamic (E)- benzyl tiglate FL/FR berry heptyl isobutyrate FL/FR raspberry ketone methyl ether FL/FR bitter dibenzyl ketone FL/FR 3,4- dihydroxybenzaldehyde FL methyl ethoxypyrazine FL brown furfural FL/FR 5- methyl furfural FL/FR buttery butter almond flavor FL 3,4- hexane dione FL/FR caramellic almond toffee crunch flavor FL almond toffee flavor FL cherry heliotropin FL/FR para- methoxycinnamaldehyde FL/FR thenaldehyde FL chocolate chocolate almond fudge flavor FL chocolate toffee almond flavor FL mocha almond fudge flavor FL cocoa 2- methyl furan FL cookie almond cookie flavor FL creamy 4- hydroxybenzaldehyde FL/FR ethereal allyl 2-ethyl butyrate FL/FR floral 2- acetyl-5-methyl thiophene FL methyl phenyl acetate FL/FR fruity allyl isovalerate FL/FR bitter almond distillates FL bitter almond flavor FL bitter almond oil FL/FR amaretto cream flavor FL amaretto flavor FL iso amyl 2-methyl butyrate FL/FR amyl butyrate FL/FR para- anisyl acetate FL/FR benzaldehyde FL/FR benzaldehyde glycrol acetal FL/FR benzyl alcohol FL/FR benzyl formate FL/FR berry almond flavor FL bread thiophene FL/FR cherry almond flavor FL cherry cherry pit flavor FL maraschino cherry flavor FL cherry laurel oil FL cherry oxyacetate FL/FR cherry pentenoate FL/FR cherry pit flavor FL cherry propanol FL/FR cinnamyl isobutyrate FL/FR cinnamyl isovalerate FL/FR cyclohexyl cinnamate FL/FR dibenzyl ether FL/FR ethyl benzoyl acetate FL/FR ethyl methyl-para-tolyl glycidate FL/FR 2,4- hexadien-1-ol FL 4- hydroxybenzyl alcohol FL/FR 3- methyl-2-butenal FL/FR rhodinyl propionate FL/FR tiglaldehyde FL/FR meta- tolualdehyde FL/FR tolualdehydes (mixed o,m,p) FL/FR green benzaldehyde dimethyl acetal FL/FR cyclohexyl formate FL/FR phenyl acetaldehyde diisobutyl acetal FL/FR naphthyl 2,4- dimethyl benzaldehyde FL/FR 2'- hydroxyacetophenone FL/FR nutty 2- acetyl furan FL/FR 3- acetyl-2,5-dimethyl thiophene FL almond butter flavor FL almond cream flavor FL almond distillates FL roasted almond distillates FL burnt almond flavor FL almond flavor FL almond hazelnut flavor FL almond isolates FL almond pistachio flavor FL roasted chestnut almond flavor FL 3,5(6)- cocoa pyrazine FL 3,5- cocoa pyrazine FL/FR coffee furanone FL/FR 1- ethyl-2-acetyl pyrrole FL 2- methoxy-3-methyl pyrazine FL/FR nutty cyclohexenone FL/FR prunus amygdalus amara seed extract FL/FR phenolic methyl benzoate FL/FR phenyl pyruvic acid FL/FR powdery ortho- acetanisole FL/FR acetophenone FL/FR powdery ketone FL spicy benzyl cinnamate FL/FR hawthorn carbinol FL/FR methyl cinnamate FL/FR para- tolualdehyde FL/FR sweet 2- acetyl-3-methyl thiophene FL   Potential Uses: FR almond FR fruit FR jasmin   Occurrence (nature, food, other):note   not found in nature   Synonyms:   benzo(b)-2-furfural   benzo[b]furan-2-carbaldehyde   benzo[b]furan-2-carboxaldehyde   benzofuran-2-aldehyde   benzofuran-2-carbaldehyde 1- benzofuran-2-carbaldehyde   benzofuran-2-carboxaldehyde 1- benzofuran-2-carboxaldehyde 2- benzofurancarbaldehyde 2- benzofurancarboxaldehyde   coumarilaldehyde   coumarone-2-carboxaldehyde 2- formyl benzofuran 2- formylbenzofuran   Articles: US Patents:3,952,024 - Furfurylthioacetone US Patents:Certain 2,5-dimethyl-3-thiopyrazines US Patents:7-Methyl-2-benzofuran carboxaldehyde

Notes: Flavouring ingredient