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Product Name: |
Natural 5-Methyl furfural |
|
CAS: |
620-02-0 |
|
MF: |
C6H6O2 |
|
MW: |
110.11 |
|
EINECS: |
210-622-6 |
|
Mol File: |
620-02-0.mol |
|
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|
|
Melting point |
171 °C |
|
Boiling point |
187-189 °C(lit.) |
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density |
1.107 g/mL at 25 °C(lit.) |
|
FEMA |
2702 | 5-METHYLFURFURAL |
|
refractive index |
n20/D 1.531 |
|
Fp |
163 °F |
|
storage temp. |
Refrigerator |
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solubility |
33g/l |
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form |
Liquid |
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Specific Gravity |
1.1075 (20/20℃) |
|
color |
very deep yellow to brown |
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Water Solubility |
Soluble in alcohol and water. |
|
Sensitive |
Air Sensitive |
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JECFA Number |
745 |
|
BRN |
106895 |
|
InChIKey |
OUDFNZMQXZILJD-UHFFFAOYSA-N |
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CAS DataBase Reference |
620-02-0(CAS DataBase Reference) |
|
NIST Chemistry Reference |
2-Furancarboxaldehyde, 5-methyl-(620-02-0) |
|
EPA Substance Registry System |
2-Furancarboxaldehyde, 5-methyl- (620-02-0) |
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Hazard Codes |
Xi |
|
Risk Statements |
36/37/38 |
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Safety Statements |
26-36-24/25 |
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RIDADR |
NA 1993 / PGIII |
|
WGK Germany |
2 |
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RTECS |
LT7032500 |
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TSCA |
Yes |
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HS Code |
29329995 |
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Toxicity grade |
GRAS(FEMA) |
|
Usage restriction |
FEMA(mg/kg)：drinks , cold drinks 0.13; sweets 0.03～0.13；bakery products 0.03 |
|
Chemical Properties |
Slightly yellow transparent liquid, b.p.72～73℃/1.5kpa(or 187℃)，n20D 1.5307，density 1.1070, Soluble in benzene, toluene, carbon tetrachloride, insoluble in water. |
|
Usage |
It meets GB 2760—1996 standards of edible spices. It is the intermediate of allethrin and prallethrin and used as tobacco essence. |
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Chemical Properties |
Colorless to light yellow liqui |
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Occurrence |
Reported found in sour cherry, apple, orange juice, cranberry, blueberry, guava, grapes, raisin, peach, black[1]berry, 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 |
|
Uses |
Used for blending coffee, chocolate, nuts, caramel, spices and on food fragrance. Used in the synthesis of pharmaceutical intermediates. |
