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48190

Sigma-Aldrich

(±)-1-(2-Furyl)ethanol

≥99.0% (GC)

Synonym(s):

(±)-α-Methylfuran-2-methanol, (±)-2-Furyl methyl carbinol

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About This Item

Empirical Formula (Hill Notation):
C6H8O2
CAS Number:
4208-64-4
Molecular Weight:
112.13
Beilstein:
107814
EC Number:
224-130-4
MDL number:
MFCD00077775
UNSPSC Code:
12352100
PubChem Substance ID:
57651149
NACRES:
NA.22

Assay

≥99.0% (GC)

contains

~0.05% hydroquinone as stabilizer

refractive index

n20/D 1.479

bp

167-170 °C

density

1.078 g/mL at 20 °C (lit.)

storage temp.

2-8°C

SMILES string

CC(O)c1ccco1

InChI

1S/C6H8O2/c1-5(7)6-3-2-4-8-6/h2-5,7H,1H3

InChI key

UABXUIWIFUZYQK-UHFFFAOYSA-N

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General description

(±)-1-(2-Furyl)ethanol [(±)-2-Furyl methyl carbinol] is a furan derivative. The synthesis of 4-hydroxy-2-methylcyclopent-2-en-1-one from 2-furyl methyl carbinol has been reported.

Application

(±)-1-(2-Furyl)ethanol (Racemic 1-(2-furyl)ethanol) may be used in the synthesis of 1-acetoxy-1-[2-furyl]ethan.

Caution

may discolor to brown on storage

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

230.0 °F - closed cup

Flash Point(C)

110 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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A Ghanem et al.
Chirality, 13(2), 118-123 (2001-02-15)
Asymmetric acetylation of racemic 1-(2-furyl)ethanol with the innocuous acyl donor isopropenyl acetate catalyzed by lipases in organic media afforded the chiral alcohol and acetate in high enantiomeric excess (up to 99%). The effect of molecular sieves as well as organic
An Enantioselective Total Synthetic Approach to (+)-Heptemerone G and (+)-Guanacastepene A from 2-Furyl Methyl Carbinol.
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The formation of 2-vinylfuran from the corresponding 4-oxo-2-hexenal (OHE, a lipid oxidation product) under the catalysis of amino acid were studied. The effects of amino acids, reaction temperature, reaction time, water content, pH, metallic ions and some food additives on

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