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Merck

W316315

Sigma-Aldrich

2-呋喃基甲基酮

greener alternative

natural (US), ≥97%, FG

别名:

2-乙酰基呋喃

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About This Item

经验公式(希尔记法):
C6H6O2
CAS号:
分子量:
110.11
FEMA號碼:
3163
Beilstein:
107909
EC號碼:
歐洲委員會號碼:
11653
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
13.054
NACRES:
NA.21

等級

FG
Halal
Kosher
natural (US)

agency

meets purity specifications of JECFA

法律遵循

EU Regulation 1334/2008 & 178/2002

化驗

≥97%

環保替代產品特色

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

折射率

n20/D 1.5070 (lit.)

bp

67 °C/10 mmHg (lit.)

mp

26-28 °C (lit.)

密度

1.098 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

環保替代類別

感官的

caramel; cocoa; coffee; brown; nutty; sweet

SMILES 字串

CC(=O)c1ccco1

InChI

1S/C6H6O2/c1-5(7)6-3-2-4-8-6/h2-4H,1H3

InChI 密鑰

IEMMBWWQXVXBEU-UHFFFAOYSA-N

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一般說明

2-Furyl methyl ketone is a volatile heterocyclic flavor compound that may be formed in food due to Maillard reaction. It has been reported in roasted sesame seeds, fried beef and sweet corn products.
We are committed to bringing you greener alternative products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product is Biobased and thus aligns with "Less Hazardous Chemical Syntheses" and "Use of Renewable Feedstocks".

其他說明

天然存在:白肋烟草、栗子、可可、咖啡、熟牛肉和猪肉、葡萄干、烤杏仁和花生。罗望子、茶叶、酸奶和小麦面包。

象形圖

Skull and crossbones

訊號詞

Danger

危險分類

Acute Tox. 2 Inhalation - Acute Tox. 2 Oral - Acute Tox. 3 Dermal - Eye Irrit. 2

儲存類別代碼

6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials

水污染物質分類(WGK)

WGK 3

閃點(°F)

159.8 °F - closed cup

閃點(°C)

71 °C - closed cup


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分析证书(COA)

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其他客户在看

Slide 1 of 1

1 of 1

Shallow-fried beef. Additional flavor components.
Watanabe K & Sato Y.
Journal of Agricultural and Food Chemistry, 20(2), 174-176 (1972)
Amino acid-dependent formation pathways of 2-acetylfuran and 2, 5-dimethyl-4-hydroxy-3 [2H]-furanone in the Maillard reaction
Wang Y, et al.
Food Chemistry, 115(1), 233-237 (2009)
Studies on flavor volatiles of some sweet corn products.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 42(3), 791-795 (1994)
Effect of antioxidants on the volatiles of roasted sesame seeds.
Soliman MA, et al.
Journal of Agricultural and Food Chemistry, 33(3), 523-528 (1985)
T R Bailey et al.
Journal of medicinal chemistry, 37(24), 4177-4184 (1994-11-25)
As a probe of the 3-methylisoxazole portion of our broad-spectrum antipicornaviral series, a panel of 2-acetylfuran analogues was prepared as replacements for the 3-methylisoxazole ring. Comparison of the two series showed remarkable similarity in potency, spectrum of activity, logP, and

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