5-Methylfurfural
2-Furancarboxaldehyde, 5-methyl- · 5-METHYLFURFURAL · 5-METHYL-2-FURFURAL · 5-Methyl-2-furancarboxaldehyde · 5-METHYL-2-FURALDEHYDE · FEMA 2702 · Methylfurfural · Furfural, 5-methyl-
Identifikatoren & physikalische Daten
| CAS No. | 620-02-0 |
|---|---|
| Summenformel | C6H6O2 |
| Durchschnittliche Molmasse | 110,11 g/mol |
| Monoisotopische Masse | 110,03677943 g/mol |
| SMILES | Cc1ccc(C=O)o1 |
| InChIKey | OUDFNZMQXZILJD-UHFFFAOYSA-N |
| PubChem CID | 12097 |
| ChEMBL | CHEMBL2230304 |
| ChEBI | CHEBI:2091 |
| EC No. | 210-622-6 |
| DTXSID | DTXSID1060714 |
| Lokaler Name | 5-Methylfurfural |
Chemische & physikalische Eigenschaften
| XLogP | 0,7 |
|---|---|
| Polarare Oberfläche (TPSA) | 30,2 |
| H-Brücken-Donoren | 0 |
| H-Brücken-Akzeptoren | 2 |
| Frei drehbare Bindungen | 1 |
| Schwere Atome | 8 |
| Formalladung | 0 |
| Komplexität | 90,5 |
| SpringerMaterials Properties | Schoenflies notation |
| Duftstoffe | Fragrance Ingredient (5-Methylfurfural) -> IFRA transparency List |
| LogP (Verteilungskoeffizient) | 0.67 |
| Lebensmittelzusatzstoffe | FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food |
| Dichte | 1.098-1.1081.107 g/mL at 25 °C(lit.) |
| Aromastoffe | EU Flavoring substances |
| Löslichkeit | slightly soluble in watersoluble in oilsmiscible (in ethanol)33g/lSoluble in alcohol and water. |
| Siedepunkt | 89.00 to 90.00 °C. @ 26.00 mm Hg187 °C187-189 °C(lit.) |
| Brechungsindex | 1.525-1.532n20/D 1.531 |
| Physical Description | Colourless liquid, spicy-sweet, warm and slightly caramellic odour |
| Schmelzpunkt | 171 °C |
| FEMA | 2702 | 5-METHYLFURFURAL |
| Flammpunkt | 163 °F |
| Lagerbedingungen | 2-8°C |
| Aggregatzustand | Liquid |
| Wichte | 1.1075 (20/20℃) |
| Farbe | very deep yellow to brown |
| Geruch | at 10.00 % in dipropylene glycol. spice caramel maple |
| Geruchsart | caramellic |
| Biologische Quelle | synthetic |
| JECFA Number | 745 |
| BRN | 106895 |
| Henry-Konstante | 4.7×100 mol/(m3Pa) at 25℃, Ebert et al. (2023) |
| Hauptanwendungen | flavors and fragrances |
| Kosmetik-Inhaltsstoffe Funktionen | PERFUMING |
| InChI | 1S/C6H6O2/c1-5-2-3-6(4-7)8-5/h2-4H,1H3 |
| InChIKey | OUDFNZMQXZILJD-UHFFFAOYSA-N |
| SMILES | [H]C(=O)c1ccc(C)o1 |
| LogP (Verteilungskoeffizient) | 0.670 |
| CAS Datenbank | 620-02-0(CAS DataBase Reference) |
| NIST chemische Informationen | 2-Furancarboxaldehyde, 5-methyl-(620-02-0) |
| EPA chemische Informationen | 2-Furancarboxaldehyde, 5-methyl- (620-02-0) |
Sicherheit & Vorschriften
| GHS-Einstufung | This chemical does not meet GHS hazard criteria for 88.4% (380 of 430) of all reports.WarningH315 (11.4%): Causes skin irritation [Warning Skin corrosion/irritation]P261, P264, P264+P265, P271, P280, P302+P352, P304+P340, P305+P351+P338, P319, P321, P332+P317, P337+P317, P362+P364, P403+P233, P405, and P501 (click each P-code to see the statement)Aggregated GHS information provided per 430 reports by companies from 11 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies. |
|---|---|
| Regulatorische Informationen | Chemical: 2-Furancarboxaldehyde, 5-methyl-Commission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)2-Furancarboxaldehyde, 5-methyl-: Does not have an individual approval but may be used under an appropriate group standard |
| Hazard Classes and Categories | Skin Irrit. 2 (11.4%) |
| Wassergefährdungsklasse (WGK) | 2 |
| TSCA-Inventar-Status | TSCA listed |
| Zollcode | 29329995 |
| RTECS-Nr. | LT7032500 |
| R-Sätze (R) | 36/37/38 |
| Gefahrensymbole | Xi |
| Sicherheitshinweise (S) | 26 |
| Lagerklasse | 10 - Combustible liquids |
Anwendungen & Verwendung
Occurrence
Reported found in sour cherry, apple, orange juice, cranberry, blueberry, guava, grapes, raisin, peach, blackberry, strawberry jam, asparagus, carrot, onion, potato, bell pepper, tomato, cinnamon, bark, clove bud, bread, parmesan cheese, yogurt, butter, egg, fatty fish, beef, pork liver, beer, cognac, coffee, tea, barley, filberts, popcorn, peanuts, oats, soybean, roasted coconut, cloudberry, passion fruit, pecan, mushroom, starfruit, trassi, sesame seed, mango, tamarind, rice bran, quince, sweet potato, sukiyaki, calamus, licorice, malt, wort, elderberry, mangosteen, kiwifruit, buchu oil, Bourbon vanilla, wild rice, chicory root, shrimp, oyster, clam, okra, pistachio nut and maté
Verwenden
5-methylfurfural is an intermediate for the synthesis of s-bioallethrin and prallethrin.It used for blending coffee, chocolate, nuts, caramel, spices and on food fragrance. Used in the synthesis of pharmaceutical intermediates.
Herstellung & Synthese
synthetische
From sucrose with HCl, followed by treating with stannous chloride; 5-Methyl furfural is produced by distillation of various methylpentoses with acid together.