推荐产品
生物来源
synthetic
质量水平
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
方案
≥98%
折射率
n20/D 1.448 (lit.)
沸点
64-66 °C/23 mmHg (lit.)
密度
0.883 g/mL at 20 °C (lit.)
0.886 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
性状检查
green; earthy; fruity; vegetable
SMILES字符串
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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一般描述
2-戊基呋喃是一种挥发性杂环化合物，主要与还原大豆油的风味有关。据报道，它是由亚麻酸的自动氧化形成的。
应用
- GC-电子鼻、GC-MS和GC × GC-TOFMS对鲜香绿茶加工过程中挥发性代谢物动态变化的综合研究。：本研究采用先进的分析技术来揭示了鲜香绿茶加工过程中2-戊基呋喃等挥发性代谢物的动态变化。这一发现加深了我们对风味形成及其在优化茶叶加工工艺中的应用的认知（Wang et al., 2024）。
- 挥发物组学揭示水稻害虫三化螟的单食性。：本研究利用挥发物组学揭示水稻害虫三化螟的单食性，确定2-戊基呋喃是参与害虫-植物相互作用的重要挥发性化合物。这些发现在制定有针对性的病虫害防治策略方面具有潜在的应用价值（Adak et al., 2024）。
警示用语：
Warning
危险声明
危险分类
Acute Tox. 4 Oral - Flam. Liq. 3
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
114.8 °F
闪点(°C)
46 °C
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
Odor and flavor responses to additives in edible oils.
Evans CD, et al.
Journal of the American Oil Chemists' Society, 48(9), 495-498 (1971)
Singlet Oxygen Oxidation for 2?Pentylfuran and 2?Pentenyfuran Formation in Soybean Oil.
Min DB, et al.
Journal of Food Science, 68(4), 1175-1178 (2003)
Hangzhen Lan et al.
Mikrochimica acta, 186(7), 412-412 (2019-06-13)
Mesoporous silica-coated solid phase microextraction (SPME) Arrow systems were developed for capturing of low-molecular-weight aliphatic amines (LMWAAs) from complicated sample matrices. Specifically, silicas of type MCM-41, SBA-15 and KIT-6 were chosen as substrates to afford size-exclusion selectivity. They possess ordered
Isolation and identification of 2-pentyl-furan as contributing to the reversion flavour of soyabean oil
Chang SS, et al.
Chemistry & Industry, 46, 1926-1926 (1966)
J Lee et al.
Food research international (Ottawa, Ont.), 132, 109087-109087 (2020-04-26)
This study presents a novel strategy for the dynamic analysis of volatile compounds extracted from baking vapors using a fit-for-purpose model cake. This model imitates a real sponge cake in terms of structure and processing but it is not reactive
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