Other grades of this product :
| 2-Ethylfuran Basic information |
| 2-Ethylfuran Chemical Properties |
| Hazard Codes | F,Xi | | Risk Statements | 11 | | Safety Statements | 16-29-33-9 | | RIDADR | UN 1993 3/PG 2 | | WGK Germany | 3 | | Hazard Note | Irritant | | TSCA | Yes | | HazardClass | 3 | | PackingGroup | II | | HS Code | 29321900 |
| 2-Ethylfuran Usage And Synthesis |
| Chemical Properties | clear colorless to yellow liquid | | Chemical Properties | 2-Ethylfuran has a smoky burnt odor. When dilute, it has a warm, sweet odor. It has a coffee-like flavor (aroma). | | Occurrence | Reported found in tomato, coffee, peppermint and spearmint oil, Parmesan cheese, bell pepper, cooked egg,
smoked fish, roasted chicken, cooked beef, cocoa, coffee, tea, pecans, filberts and soybeans. | | Uses | 2-Ethylfuran was used to investigate the gas phase products formed from the Cl atoms initiated reactions of 2-ethylfuran by in situ long-path FTIR absorption spectroscopy. It was also used in the synthesis of 4-oxo-(E)-2-hexenal via ring opening reaction using aqueous N-bromosuccinimide. | | Preparation | By dehydration of furyl methyl carbinol followed by reduction. | | General Description | 2-Ethylfuran undergoes tetraphenylporphin-photosensitized oxygenation in non-polar aprotic solvents via (4+2)-cycloaddition of singlet oxygen to yield the corresponding monomeric unsaturated secondary ozonide. | | Hazard | Flammable liquid. |
| 2-Ethylfuran Preparation Products And Raw materials |
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