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03030

Supelco

2-Pentylfuran

analytical standard

Synonym(s):

2-Amylfuran

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About This Item

Empirical Formula (Hill Notation):
C9H14O
CAS Number:
3777-69-3
Molecular Weight:
138.21
EC Number:
223-234-7
MDL number:
MFCD00036497
UNSPSC Code:
85151701
PubChem Substance ID:
329747541
NACRES:
NA.24

grade

analytical standard

Quality Level

100

assay

≥97.0% (GC)

shelf life

limited shelf life, expiry date on the label

refractive index

n20/D 1.448 (lit.)
n20/D 1.448

bp

64-66 °C/23 mmHg (lit.)

density

0.883 g/mL at 20 °C (lit.)
0.886 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

SMILES string

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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General description

2-Pentylfuran is produced by Aspergillus fumigatus in vitro, when cultured on blood agar, nutrient agar[1] and other medically important fungi including Aspergillus flavus, Aspergillus niger, Scedosporum apiospermum and Fusarium species.[2]

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

hcodes

H226,H302

Hazard Classifications

Acute Tox. 4 Oral - Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

114.8 °F

flash_point_c

46 °C

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Certificates of Analysis (COA)

Lot/Batch Number
BCBZ8234
BCBX3849
BCBR1646V
BCBQ8814V

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Detection of 2-pentylfuran in the breath of patients with Aspergillus fumigatus.
Chambers TS, et al.
Sabouraudia, 47(5), 468-476 (2009)
Investigation into the production of 2-Pentylfuran by Aspergillus fumigatus and other respiratory pathogens in vitro and human breath samples.
Syhre M, et al.
Medical Mycology, 46(3), 209-215 (2008)
Francisco J Hidalgo et al.
Journal of agricultural and food chemistry, 62(49), 12045-12051 (2014-11-25)
The carbonyl-scavenging ability of 2-amino-1-methylbenzimidazole (AMBI) and the heterocyclic aromatic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was investigated in an attempt to identify new routes that can modify the carbonyl content of foods. The reaction of both AMBI and PhIP with 2-alkenals, 2,4-alkadienals

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