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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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 °C.
Melting Point -36.00 °C. @ 760.00 mm Hg
Boiling Point 161.00 to 162.00 °C. @ 760.00 mm Hg
Flash Point 137.00 °F. TCC ( 58.33 °C. )
Acid Value 1.00 max. KOH/g
Vapor Pressure 2.234000 mmHg @ 25.00 °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