furfural

furfural

Full Material List

furan-2-carbaldehyde

Identifiers

FEMA	2489
CAS	98-01-1
EINECS	202-627-7
Synonyms	2- formyl furan formylfuran 2- furaldehyde 2- furan aldehyde 2- furan carbonal 2- furan carboxaldehyde furan-2-carbaldehyde furan-2-carboxaldehyde 2- furanaldehyde 2- furancarbonal 2- furancarboxaldehyde 2- furfural furfural (furfuraldehyde) redist furfural (natural) furfural crude furfural natural furfural synthetic furfural-refined flavor grade furfuraldehyde 2- furfuraldehyde a- furfuraldehyde alpha- furfuraldehyde furfuryl aldehyde a- furole 2- furyl aldehyde 2- furyl carboxaldehyde 2- furyl methanal 2- furylcarboxaldehyde 2- furylmethanal pyromucic aldehyde
JECFA Food Flavoring	450
JECFA Food Additive	N/A
DG SANTE Food Flavourings	13.018 furfural
DG SANTE Food Contact Materials	N/A
FDA UNII	DJ1HGI319P
CoE Number	2014
XlogP3-AA	0.40 (est)
Molecular Weight	96.08528
Molecular Formula	C5 H4 O2

Organoleptic

Organoleptic Notes	1. Odor Type: bready Odor Strength:medium ,recommend smelling in a 1.00 % solution or less Substantivity:4 hour(s) at 100.00 % sweet woody almond bread baked Odor Description:at 1.00 % in dipropylene glycol. sweet woody almond fragrant baked breadLuebke, William tgsc, (1995) Odor sample from: Sigma-Aldrich sweet brown woody bready caramellic phenolic Odor Description:Sweet, brown, woody, bready, caramellic, with a slight phenolic nuanceMosciano, Gerard P&F 18, No. 2, 38, (1993)
Odor	bready sweet, woody, almond, bread, baked, brown, bready, caramellic, phenolic
Flavor	brown brown, sweet, woody, bready, nutty, caramellic, burnt, astringent,

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Suppliers

	Advanced Biotech FURFURAL NATURAL • 1186	Go To Supplier
	Advanced Biotech FURFURAL SYNTHETIC • 2011	Go To Supplier
	Vigon International FURFURAL FCC • 500160	Go To Supplier
	Vigon International FURFURAL NATURAL • 505122	Go To Supplier
	Vigon International FURFURAL NATURAL NC • 510978	Go To Supplier
	Vigon International FURFURAL NATURAL (PEPSI) • 513935	Go To Supplier
	Vigon International FURFURAL REDISTILLED • 514378	Go To Supplier
	Natara Global FURFURAL (FURFURALDEHYDE) REDIST. • 441F005000	Go To Supplier

Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless to pale yellow clear oily liquid (est)
Assay	95.00 to 100.00
Specific Gravity	1.15600 to 1.16200 @ 25.00 °C.
Lbs/Gal (est)	9.619 to 9.669
Refractive Index	1.52200 to 1.52800 @ 20.00 Â°C.
Melting Point	-36.00 Â°C. @ 760.00 mm Hg
Boiling Point	161.00 to 162.00 Â°C. @ 760.00 mm Hg
Flash Point	137.00 Â°F. TCC ( 58.33 Â°C. )
Acid Value	1.00 max. KOH/g
Vapor Pressure	2.234000 mmHg @ 25.00 Â°C. (est)
Vapor Density	3.31 ( Air = 1 )
logP (o/w)	0.41
Soluble In	alcohol water, 7.70E+04 mg/L @ 25 °C (exp)
Occurrence	allspice plant amyris wood oil @ <0.10% anise seed apple fruit apricot fruit basil plant bread white bread cacao bean cacao exocarp calamus caraway seed cassia plant chamomile sweet false chamomile plant cherry morello cherry cichorium intybus l. root extract @ 2.80% cinnamon ceylon cinnamon bark cinnamon ceylon cinnamon root bark clove bud clove fruit clove plant coffee arabica coffee bean coffee bean coriander fruit coriander seed corn plant corn shoot cornmint plant cranberry fruit dill plant eschweilera coriacea (a. p. dc.) mori flower oil brazil @ 1.00% ginger rhizome oil grapefruit guava fruit hyssop shoot kohlrabi stem lavender oil spike spain @ 9.485% lemon balm tissue culture lemongrass plant lime fruit lovage root malpighia glabra l. fruit oil @ 56.80% malt mango sap mastic fruit oil @ 0.04% mustard white mustard nutmeg seed oat hull husk orange fruit osmanthus absolute @ trace% pimento leaf plum fruit potato chip potato plant pumpkin raspberry red raspberry fruit rice cakes rice petiole roselle calyx rugula herb rum spearmint oil tamarind fruit oil tamarind seed oil tea black tea tomato fruit tricholoma matsutake vanilla water mint leaf whiskey malt whiskey