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W270327

Sigma-Aldrich

Methyl 2-furoate

natural, 99%, FG

Synonym(s):

Methyl furan-2-carboxylate, Methyl pyromucate

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About This Item

Empirical Formula (Hill Notation):
C6H6O3
CAS Number:
Molecular Weight:
126.11
FEMA Number:
2703
Beilstein/REAXYS Number:
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

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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

signalword

Danger

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

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

wgk_germany

WGK 3

flash_point_f

163.4 °F - closed cup

flash_point_c

73 °C - closed cup


Certificates of Analysis (COA)

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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)
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)
Volatile components of okra.
Ames JM & Macleod G.
Phytochemistry, 29(4), 1201-1207 (1990)
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)

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