137316
5-Methylfurfural
ReagentPlus®, 99%
Synonym(s):
5-Methyl-2-furaldehyde
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About This Item
Empirical Formula (Hill Notation):
C6H6O2
CAS Number:
Molecular Weight:
110.11
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
210-622-6
Beilstein/REAXYS Number:
106895
MDL number:
Product Name
5-Methylfurfural, ReagentPlus®, 99%
InChI key
OUDFNZMQXZILJD-UHFFFAOYSA-N
InChI
1S/C6H6O2/c1-5-2-3-6(4-7)8-5/h2-4H,1H3
SMILES string
[H]C(=O)c1ccc(C)o1
product line
ReagentPlus®
assay
99%
form
liquid
refractive index
n20/D 1.531 (lit.)
bp
187 °C (lit.)
density
1.107 g/mL at 25 °C (lit.)
functional group
aldehyde
Quality Level
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Application
5-Methylfurfural was used to investigate the volatile compounds isolated from Erica arborea and Calluna vulgaris unifloral honeys.
General description
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.
Legal Information
ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
flash_point_f
161.6 °F - closed cup
Storage Class
10 - Combustible liquids
wgk
WGK 2
flash_point_c
72 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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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
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
Direct catalytic synthesis of 5-methylfurfural from biomass-derived carbohydrates.
Weiran Yang et al.
ChemSusChem, 4(3), 349-352 (2011-03-12)
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