48190
(±)-1-(2-Furyl)ethanol
≥99.0% (GC)
Synonym(s):
(±)-α-Methylfuran-2-methanol, (±)-2-Furyl methyl carbinol
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About This Item
Empirical Formula (Hill Notation):
C6H8O2
CAS Number:
Molecular Weight:
112.13
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
224-130-4
Beilstein/REAXYS Number:
107814
MDL number:
Product Name
(±)-1-(2-Furyl)ethanol, ≥99.0% (GC)
InChI key
UABXUIWIFUZYQK-UHFFFAOYSA-N
InChI
1S/C6H8O2/c1-5(7)6-3-2-4-8-6/h2-5,7H,1H3
SMILES string
CC(O)c1ccco1
assay
≥99.0% (GC)
contains
~0.05% hydroquinone as stabilizer
refractive index
n20/D 1.479
bp
167-170 °C
density
1.078 g/mL at 20 °C (lit.)
functional group
hydroxyl
storage temp.
2-8°C
Quality Level
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Application
(±)-1-(2-Furyl)ethanol (Racemic 1-(2-furyl)ethanol) may be used in the synthesis of 1-acetoxy-1-[2-furyl]ethan.
Disclaimer
may discolor to brown on storage
General description
(±)-1-(2-Furyl)ethanol [(±)-2-Furyl methyl carbinol] is a furan derivative. The synthesis of 4-hydroxy-2-methylcyclopent-2-en-1-one from 2-furyl methyl carbinol has been reported.
Storage Class
10 - Combustible liquids
wgk
WGK 3
flash_point_f
230.0 °F - closed cup
flash_point_c
110 °C - closed cup
ppe
Eyeshields, Gloves
Regulatory Information
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An Enantioselective Total Synthetic Approach to (+)-Heptemerone G and (+)-Guanacastepene A from 2-Furyl Methyl Carbinol.
Michalak K and Wicha J.
Synlett, 24, 1387-1390 (2013)
A Ghanem et al.
Chirality, 13(2), 118-123 (2001-02-15)
Asymmetric acetylation of racemic 1-(2-furyl)ethanol with the innocuous acyl donor isopropenyl acetate catalyzed by lipases in organic media afforded the chiral alcohol and acetate in high enantiomeric excess (up to 99%). The effect of molecular sieves as well as organic
Jordan Lopez et al.
Journal of agricultural and food chemistry, 67(41), 11444-11453 (2019-10-09)
Innovative approaches to develop flavors with high sensory appeal are critical in encouraging increased consumer preference and adoption of low sodium foods. Gas chromatography-olfactometry, coupled with stable isotope dilution assays and sensory experiments, led to the identification of the odorants
Zhen Zeng et al.
Food chemistry, 188, 591-595 (2015-06-05)
The formation of 2-vinylfuran from the corresponding 4-oxo-2-hexenal (OHE, a lipid oxidation product) under the catalysis of amino acid were studied. The effects of amino acids, reaction temperature, reaction time, water content, pH, metallic ions and some food additives on
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