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Key Documents

W249166

Sigma-Aldrich

Furfuryl alcohol

greener alternative

natural, ≥95%, FG

Synonym(s):

2-(Hydroxymethyl)furan

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About This Item

Empirical Formula (Hill Notation):
C5H6O2
CAS Number:
Molecular Weight:
98.10
FEMA Number:
2491
Beilstein:
106291
EC Number:
Council of Europe no.:
2023
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
13.019
NACRES:
NA.21

grade

FG
Halal
Kosher
natural

Quality Level

reg. compliance

EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 175.105

vapor density

3.4 (vs air)

vapor pressure

0.5 mmHg ( 20 °C)
1 mmHg ( 32 °C)
5.5 mmHg ( 55 °C)

Assay

≥95%

autoignition temp.

915 °F

expl. lim.

16.3 %

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

refractive index

n20/D 1.486 (lit.)

bp

170 °C (lit.)

mp

−29 °C (lit.)

density

1.135 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

greener alternative category

Organoleptic

bread; brown

storage temp.

2-8°C

SMILES string

OCc1ccco1

InChI

1S/C5H6O2/c6-4-5-2-1-3-7-5/h1-3,6H,4H2

InChI key

XPFVYQJUAUNWIW-UHFFFAOYSA-N

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General description

Natural Occurrence: Burley tobacco, bread, cocoa, coffee, juniper berry oil, potato chips, roasted barley, whiskey
Furfuryl alcohol is a volatile flavor compound that occurs naturally in popcorn, rice cakes and sweet corn products.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Application

Although this chemical doesn′t usually play a starring role in flavors, it will help to contribute brown, subtly smoky notes to Indonesian-type vanilla flavors, bacon and other smoked meats, lapsang souchong tea, whiskey, grain, coffee and barbecue flavors.

Biochem/physiol Actions

Taste at 20-40ppm

Pictograms

Skull and crossbonesHealth hazard

Signal Word

Danger

Hazard Classifications

Acute Tox. 2 Inhalation - Acute Tox. 4 Dermal - Acute Tox. 4 Oral - Carc. 2 - Eye Irrit. 2 - STOT RE 2 Inhalation - STOT SE 3

Target Organs

Nose, Respiratory system

Storage Class Code

6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials

WGK

WGK 1

Flash Point(F)

149.0 °F - closed cup

Flash Point(C)

65 °C - closed cup


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Popcorn flavor: identification of volatile compounds.
Walradt JP, et al.
Journal of Agricultural and Food Chemistry, 18(5), 926-928 (1970)
Judith Michalski et al.
Perfumer & Flavorist, 39(2), 48-49 (2014)
Volatile flavor components of rice cakes.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 47(10), 4353-4356 (1999)
Highly selective decarbonylation of 5-(hydroxymethyl)furfural in the presence of compressed carbon dioxide.
Frank M A Geilen et al.
Angewandte Chemie (International ed. in English), 50(30), 6831-6834 (2011-06-11)
Chun Kwan Tsang et al.
ACS nano, 6(12), 10546-10554 (2012-11-03)
A stable, label-free optical biosensor based on a porous silicon-carbon (pSi-C) composite is demonstrated. The material is prepared by electrochemical anodization of crystalline Si in an HF-containing electrolyte to generate a porous Si template, followed by infiltration of poly(furfuryl) alcohol

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