2-Pentylfuran

CAS No.：3777-69-3

Other grades of this product :

2-Pentylfuran Basic information

Product Name:	2-Pentylfuran
Synonyms:	2-AMYLFURAN;2-N-AMYLFURAN;2-(N-PENTYL)FURAN;2-PENTYLFURAN;2-AMYL FURAN, NATURAL;FEMA 3317;FMEA 3317;2-pentyl-fura
CAS:	3777-69-3
MF:	C9H14O
MW:	138.21
EINECS:	223-234-7
Product Categories:	Alphabetical Listings;Flavors and Fragrances;Furan&Benzofuran;furnan Flavor;O-P
Mol File:	3777-69-3.mol

2-Pentylfuran Chemical Properties

Boiling point	64-66 °C/23 mmHg (lit.)
density	0.883 g/mL at 20 °C (lit.) 0.886 g/mL at 25 °C (lit.)
refractive index	n20/D 1.448(lit.)
FEMA	3317 \| 2-PENTYLFURAN
Fp	114 °F
form	clear liquid
color	Colorless to Light yellow to Light orange
Specific Gravity	1.01
JECFA Number	1491
BRN	107854
CAS DataBase Reference	3777-69-3(CAS DataBase Reference)
NIST Chemistry Reference	Furan, 2-pentyl-(3777-69-3)
EPA Substance Registry System	Furan, 2-pentyl- (3777-69-3)

Safety Information

Hazard Codes	Xn
Risk Statements	10-22-41
Safety Statements	16-26-39-36/37-23
RIDADR	UN 1993 3/PG 3
WGK Germany	3
RTECS	LU5187000
Hazard Note	Harmful
TSCA	Yes
HazardClass	3
PackingGroup	III
HS Code	29321900
Toxicity	LD50 orl-mus: 1200 mg/kg DCTODJ 3,249,80

MSDS Information

Provider	Language
2-Amylfuran	English
SigmaAldrich	English
ALFA	English

2-Pentylfuran Usage And Synthesis

Chemical Properties	Colorless to light yellow liqui
Chemical Properties	2-Pentylfuran has a fruity odor. This compound is also reported as having green bean, metallic, vegetable odor.
Occurrence	Reported found in over 100 food and beverages including coffee, roasted filberts, many berries, currants, guava, grapes, melon, asparagus, cabbage, kohlrabi, celery, cucumber, potato, tomato, Scotch spearmint oil, parsley, breads, yogurt, butter, boiled egg, fish, fish oil, cooked meats, cocoa, coffee, tea, roasted peanuts, pecan, popcorn, potato chips, oats, soybean, avocado, prunes, mushroom, sesame seed oil, mango, cauliflower, broccoli, walnut, fig, coriander seed, rice, sweet potato, calamus, licorice, buckwheat, sweet corn, malt, wort, cassava, endive, clary sage, shrimp, nectarines, okra, crab, clam, anise hyssop, maté, Roman chamomile oil, angelica root oil and mastic gum oil.
Preparation	From 2-furyl-1-pentene by catalytic reduction with Raney-Ni.
Aroma threshold values	Detection: 6 ppb
Taste threshold values	Taste characteristics at 15 ppm: green, waxy with a cooked caramellic nuance.
General Description	2-Pentylfuran is produced by Aspergillus fumigatus in vitro, when cultured on blood agar, nutrient agar and other medically important fungi including?Aspergillus flavus, Aspergillus niger, Scedosporum apiospermum?and?Fusarium?species.
Safety Profile	Moderately toxic by ingestion.When heated to decomposition it emits acrid smoke andirritating vapors.

2-Pentylfuran Preparation Products And Raw materials

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