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145424

Sigma-Aldrich

5-Acetoxymethyl-2-furaldehyde

99%

Synonym(s):

(5-Formylfuran-2-yl)methyl acetate, 5-(Acetoxymethyl)-2-furaldehyde, 5-(Acetoxymethyl)-2-furancarboxaldehyde, 5-(Acetoxymethyl)furfural, 5-(Acetoxymethyl)furfuraldehyde

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About This Item

Empirical Formula (Hill Notation):
C8H8O4
CAS Number:
10551-58-3
Molecular Weight:
168.15
EC Number:
234-137-4
MDL number:
MFCD00003233
UNSPSC Code:
12352100
PubChem Substance ID:
24848725
NACRES:
NA.22

Assay

99%

form

solid

mp

53-55 °C (lit.)

SMILES string

[H]C(=O)c1ccc(COC(C)=O)o1

InChI

1S/C8H8O4/c1-6(10)11-5-8-3-2-7(4-9)12-8/h2-4H,5H2,1H3

InChI key

QAVITTVTXPZTSE-UHFFFAOYSA-N

General description

5-Acetoxymethyl-2-furaldehyde is a volatile flavor compound present in berrycactus. It is a potential sweet modulator compound present in traditional balsamic vinegar of Modena.

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

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Hedda Hillmann et al.
Journal of agricultural and food chemistry, 60(40), 9974-9990 (2012-09-14)
Sensory-directed fractionation of traditional balsamic vinegar of Modena (TBV) led to the identification of the sweet-bitter tasting hexose acetates 6-O-acetyl-α/β-d-glucopyranose and 1-O-acetyl-β-d-fructopyranose as well as the previously unknown sweetness modulator 5-acetoxymethyl-2-furaldehyde. Taste re-engineering experiments and sensory time-intensity studies confirmed 5-acetoxymethyl-2-furaldehyde
Moises Alejandro Vazquez-Cruz et al.
Journal of food science, 77(4), C366-C373 (2012-03-21)
Descriptive sensory analysis combined with a chemical analysis, provided insight regarding sensory significance for a better understanding of berrycactus' flavor. This study was based on the volatile components derived from the gas chromatography-olfactometry (GC-O) analysis. Four different ripening stages were

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