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Merck

W270318

Sigma-Aldrich

2-糠酸甲酯

≥98%, FG

别名:

2-呋喃甲酸甲酯, 2-呋喃羧酸甲酯

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About This Item

经验公式(希尔记法):
C6H6O3
CAS号:
分子量:
126.11
FEMA號碼:
2703
Beilstein:
111110
EC號碼:
歐洲委員會號碼:
358
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
13.002
NACRES:
NA.21
感官的:
berry; mushroom; fruity; sweet; tobacco
等級:
FG
Fragrance grade
Halal
Kosher
生物源:
synthetic
agency:
follows IFRA guidelines
meets purity specifications of JECFA
食物過敏原:
no known allergens

生物源

synthetic

品質等級

等級

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

法律遵循

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 110

化驗

≥98%

折射率

n20/D 1.487 (lit.)

bp

181 °C (lit.)

密度

1.179 g/mL at 25 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

香料過敏原

no known allergens

感官的

berry; mushroom; fruity; sweet; tobacco

SMILES 字串

COC(=O)c1ccco1

InChI

1S/C6H6O3/c1-8-6(7)5-3-2-4-9-5/h2-4H,1H3

InChI 密鑰

HDJLSECJEQSPKW-UHFFFAOYSA-N

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一般說明

Methyl 2-furoate has been identified as one of the volatile flavor compounds in tequila, okra, berrycactus and black currant juice.

應用

Methyl 2-furoate is a high-value compound, which finds applications in fine chemicals, fragrance, and flavor industries.

象形圖

Skull and crossbones

訊號詞

Danger

危險分類

Acute Tox. 3 Oral - Acute Tox. 4 Dermal - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

標靶器官

Respiratory system

儲存類別代碼

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

水污染物質分類(WGK)

WGK 3

閃點(°F)

163.4 °F - closed cup

閃點(°C)

73 °C - closed cup

個人防護裝備

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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访问文档库

Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).
Alejandro Vazquez?Cruz M, et al.
Journal of Food Science, 77(4) (2012)
Kinetic study of lipase-catalyzed esterification of furoic acid to methyl-2-furoate
Zhang Y, et al.
Biochemical Engineering Journal, 161, 107587-107587 (2020)
Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber Var. azul.
Mancilla-Margalli NA & Lopez MG
Journal of Agricultural and Food Chemistry, 50(4), 806-812 (2002)
Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma.
Varming C, et al.
Journal of Agricultural and Food Chemistry, 52(25), 7628-7636 (2004)
Volatile components of okra.
Ames JM & Macleod G.
Phytochemistry, 29(4), 1201-1207 (1990)

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