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等級
FG
Fragrance grade
Kosher
natural (US)
品質等級
agency
follows IFRA guidelines
meets purity specifications of JECFA
法律遵循
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
化驗
≥97%
折射率
n20/D 1.448 (lit.)
bp
64-66 °C/23 mmHg (lit.)
密度
0.883 g/mL at 20 °C (lit.)
0.886 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
green; earthy; vegetable; fruity
SMILES 字串
CCCCCc1ccco1
InChI
1S/C9H14O/c1-2-3-4-6-9-7-5-8-10-9/h5,7-8H,2-4,6H2,1H3
InChI 密鑰
YVBAUDVGOFCUSG-UHFFFAOYSA-N
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一般說明
2-戊基呋喃是一种挥发性杂环化合物，据报道，它是造成大豆油变质的原因。它可能是由亚油酸自氧化形成的。
颜色：可能随时间变暗
訊號詞
Warning
危險聲明
危險分類
Acute Tox. 4 Oral - Flam. Liq. 3
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
114.8 °F
閃點（°C）
46 °C
其他客户在看
Analysis of autoxidized fats by gas chromatography-mass spectrometry: VII. Volatile thermal decomposition products of pure hydroperoxides from autoxidized and photosensitized oxidized methyl oleate, linoleate and linolenate.
Frankel EN, et al.
Lipids, 16(5), 279-285 (1981)
Isolation and identification of 2-pentyl-furan as contributing to the reversion flavour of soyabean oil
Chang SS, et al.
Chemistry & Industry, 46, 1926-1926 (1966)
Identification of 2?Pentyl Furan in Fats and Oils and Its Relationship to the Reversion Flavor of Soybean Oil.
Krishnamurthy RG, et al.
Journal of Food Science, 32(4), 372-374 (1967)
Singlet Oxygen Oxidation for 2?Pentylfuran and 2?Pentenyfuran Formation in Soybean Oil.
Min DB, et al.
Journal of Food Science, 68(4), 1175-1178 (2003)
A systematic characterization of the reversion flavor of soybean oil.
Smouse TH & Chang SS
Journal of the American Oil Chemists' Society, 44(8), 509-514 (1967)
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