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biological source
synthetic
Quality Level
grade
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
Assay
≥98%
refractive index
n20/D 1.448 (lit.)
bp
64-66 °C/23 mmHg (lit.)
density
0.883 g/mL at 20 °C (lit.)
0.886 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
Documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
Organoleptic
green; earthy; fruity; vegetable
SMILES string
CCCCCc1ccco1
InChI
1S/C9H14O/c1-2-3-4-6-9-7-5-8-10-9/h5,7-8H,2-4,6H2,1H3
InChI key
YVBAUDVGOFCUSG-UHFFFAOYSA-N
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General description
Application
- Comprehensive Investigation on the Dynamic Changes of Volatile Metabolites in Fresh Scent Green Tea During Processing by GC-E-Nose, GC-MS, and GC × GC-TOFMS.: This study employs advanced analytical techniques to investigate the dynamic changes in volatile metabolites, including 2-Pentylfuran, during the processing of fresh scent green tea. The findings enhance our understanding of flavor formation and its applications in optimizing tea processing techniques (Wang et al., 2024).
- Volatolomics to Decrypt the Monophagous Nature of a Rice Pest, Scirpophaga Incertulas (Walker).: This study utilizes volatolomics to understand the monophagous nature of the rice pest Scirpophaga incertulas, identifying 2-Pentylfuran as a significant volatile compound involved in pest-plant interactions. The findings have potential applications in developing targeted pest management strategies (Adak et al., 2024).
Signal Word
Warning
Hazard Statements
Precautionary Statements
Hazard Classifications
Acute Tox. 4 Oral - Flam. Liq. 3
Storage Class Code
3 - Flammable liquids
WGK
WGK 3
Flash Point(F)
114.8 °F
Flash Point(C)
46 °C
Personal Protective Equipment
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