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W501301

Ethyl 2-furoate

≥98%, FG

Synonym(s):

Ethyl furan-2-carboxylate

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About This Item

Empirical Formula (Hill Notation):
C7H8O3
CAS Number:
614-99-3
Molecular Weight:
140.14
NACRES:
NA.21
Flavis number:
13.122
PubChem Substance ID:
24902003
UNSPSC Code:
12164502
EC Number:
210-404-0
MDL number:
MFCD00003237
Beilstein/REAXYS Number:
2653
Organoleptic:
floral; balsamic; fruity
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens

Key Documents

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biological source

synthetic

Quality Level

400

grade

FG, Halal, Kosher

reg. compliance

EU Regulation 1334/2008 & 872/2012

assay

≥98%

bp

196 °C (lit.)

mp

32-37 °C (lit.)

density

1.117 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

floral; balsamic; fruity

SMILES string

CCOC(=O)c1ccco1

InChI

1S/C7H8O3/c1-2-9-7(8)6-4-3-5-10-6/h3-5H,2H2,1H3

InChI key

NHXSTXWKZVAVOQ-UHFFFAOYSA-N

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General description

Ethyl 2-furoate is found in apple cider, mango wines, citrus jam, dried apricot, dried figs, prune, honey and coconut. It is used as a flavoring and fragrance agent in industries. Ethyl 2-furoate can be synthesized by Fischer esterification reaction between 2-furoic acid and ethanol using acid catalysts.

Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

158.0 °F - closed cup

flash_point_c

70 °C - closed cup

ppe

Eyeshields, Gloves, type N95 (US)

Regulatory Information

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Certificates of Analysis (COA)

Lot/Batch Number
SHBQ0420
SHBN0778
SHBL8426
MKCG4899
MKBV3882V

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Sensory properties and aroma compounds of sweet Fiano wine
Genovese A, et al.
Food Chemistry, 103(4), 1228-1236 (2007)
Biomass valorization derivatives: clean esterification of 2-furoic acid using tungstophosphoric acid/zirconia composites as recyclable catalyst
Escobar A, et al.
Process Safety and Environmental Protection, 98, 176-186 (2015)
Wines from fruits other than grapes: Current status and future prospectus
Jagtap UB and Bapat VA
Food Bioscience, 9, 80-96 (2015)
Analysis of volatile compounds of mango wine.
Pino JA & Queris O.
Food Chemistry, 125(4), 1141-1146 (2011)
Nadhem Aissani et al.
Journal of agricultural and food chemistry, 63(27), 6120-6125 (2015-06-18)
Research on new pesticides based on plant extracts, aimed at the development of nontoxic formulates, has recently gained increased interest. This study investigated the use of the volatilome of rucola (Eruca sativa) as a powerful natural nematicidal agent against the

Global Trade Item Number

SKUGTIN
W501301-100G-K04061834406655
W501301-SAMPLE-K04061834357209
W501301-1KG-K04061834406662

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