Skip to Content
Merck
All Photos(1)

Documents

W270327

Sigma-Aldrich

Methyl 2-furoate

natural, 99%, FG

Synonym(s):

Methyl furan-2-carboxylate, Methyl pyromucate

Sign Into View Organizational & Contract Pricing


About This Item

Empirical Formula (Hill Notation):
C6H6O3
CAS Number:
Molecular Weight:
126.11
FEMA Number:
2703
Beilstein:
111110
EC Number:
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
13.002
NACRES:
NA.21

grade

FG
Fragrance grade
Halal
Kosher
natural

Agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 110

Assay

99%

refractive index

n20/D 1.487 (lit.)

bp

181 °C (lit.)

density

1.179 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

berry; mushroom; fruity; sweet; tobacco

SMILES string

COC(=O)c1ccco1

InChI

1S/C6H6O3/c1-8-6(7)5-3-2-4-9-5/h2-4H,1H3

InChI key

HDJLSECJEQSPKW-UHFFFAOYSA-N

Looking for similar products? Visit Product Comparison Guide

General description

Methyl 2-furoate is a volatile flavoring compound that is reported to occur in tequila, okra, berrycactus and black currant juice.

Pictograms

Skull and crossbones

Signal Word

Danger

Hazard Statements

Hazard Classifications

Acute Tox. 3 Oral - Acute Tox. 4 Dermal - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

6.1D - Non-combustible acute toxic Cat.3 / toxic hazardous materials or hazardous materials causing chronic effects

WGK

WGK 3

Flash Point(F)

163.4 °F - closed cup

Flash Point(C)

73 °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’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma.
Varming C, et al.
Journal of Agricultural and Food Chemistry, 52(25), 7628-7636 (2004)
Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).
Alejandro Vazquez?Cruz M, et al.
Journal of Food Science, 77(4) (2012)
Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber Var. azul.
Mancilla-Margalli NA & Lopez MG
Journal of Agricultural and Food Chemistry, 50(4), 806-812 (2002)
Volatile components of okra.
Ames JM & Macleod G.
Phytochemistry, 29(4), 1201-1207 (1990)

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service