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137316

Sigma-Aldrich

5-Methylfurfural

ReagentPlus®, 99%

Synonym(e):

5-Methyl-furfural

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About This Item

Empirische Formel (Hill-System):
C6H6O2
CAS-Nummer:
620-02-0
Molekulargewicht:
110.11
Beilstein:
106895
EG-Nummer:
210-622-6
MDL-Nummer:
MFCD00003232
UNSPSC-Code:
12352100
PubChem Substanz-ID:
24848320
NACRES:
NA.22

Qualitätsniveau

100

Produktlinie

ReagentPlus®

Assay

99%

Form

liquid

Brechungsindex

n20/D 1.531 (lit.)

bp

187 °C (lit.)

Dichte

1.107 g/mL at 25 °C (lit.)

Funktionelle Gruppe

aldehyde

SMILES String

[H]C(=O)c1ccc(C)o1

InChI

1S/C6H6O2/c1-5-2-3-6(4-7)8-5/h2-4H,1H3

InChIKey

OUDFNZMQXZILJD-UHFFFAOYSA-N

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Allgemeine Beschreibung

5-Methylfurfural is formed during the photoexposition of ranitidine hydrochloride. It is employed as potential age marker for Madeira wine. It is a volatile compound present in Lavandula stoechas, Lavandula angustifolia and Lavandula angustifolia x latifolia unifloral honeys.

Anwendung

5-Methylfurfural was used to investigate the volatile compounds isolated from Erica arborea and Calluna vulgaris unifloral honeys.

Rechtliche Hinweise

ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany

Lagerklassenschlüssel

10 - Combustible liquids

WGK

WGK 2

Flammpunkt (°F)

161.6 °F - closed cup

Flammpunkt (°C)

72 °C - closed cup

Persönliche Schutzausrüstung

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

Hier finden Sie alle aktuellen Versionen:

Analysenzertifikate (COA)

Lot/Batch Number
STBL2292
STBK6615
STBK4571
STBK3708
STBJ9768

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Floral quality and discrimination of Lavandula stoechas, Lavandula angustifolia and Lavandula angustifolia x latifolia honeys.
Guyot-Declerck C, et al.
Food Chemistry, 79(4), 453-459 (2002)
Rosa Perestrelo et al.
Journal of agricultural and food chemistry, 59(7), 3186-3204 (2011-03-08)
The establishment of potential age markers of Madeira wine is of paramount significance as it may contribute to detect frauds and to ensure the authenticity of wine. Considering the chemical groups of furans, lactones, volatile phenols, and acetals, 103 volatile
Nick Wierckx et al.
Microbial biotechnology, 3(3), 336-343 (2011-01-25)
The formation of toxic fermentation inhibitors such as furfural and 5-hydroxy-2-methylfurfural (HMF) during acid (pre-)treatment of lignocellulose, calls for the efficient removal of these compounds. Lignocellulosic hydrolysates can be efficiently detoxified biologically with microorganisms that specifically metabolize the fermentation inhibitors
Shahabuddin et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 29(10), 719-721 (1991-10-01)
The furans, furfural and methylfurfural, are dietary mutagens that are present in various food products and beverages. AT base-pair-depleted calf thymus DNA was prepared by the action of pea seed single-strand-specific nuclease on native DNA. Compared with furan-treated native DNA
Anita Limacher et al.
Journal of agricultural and food chemistry, 56(10), 3639-3647 (2008-04-29)
The formation of furan and 2-methylfuran was studied in model systems based on sugars and selected amino acids. Both compounds were preferably formed under roasting conditions in closed systems yielding up to 330 micromol of furan and 260 micromol of
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