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Merck
CN

W249166

Furfuryl alcohol

greener alternative

natural, ≥95%, FG

Synonym(s):

2-(Hydroxymethyl)furan

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About This Item

Empirical Formula (Hill Notation):
C5H6O2
CAS Number:
98-00-0
Molecular Weight:
98.10
FEMA Number:
2491
Council of Europe no.:
2023
UNSPSC Code:
12164502
PubChem Substance ID:
329830499
Flavis number:
13.019
EC Number:
202-626-1
NACRES:
NA.21
MDL number:
MFCD00003252
Beilstein/REAXYS Number:
106291
Organoleptic:
bread; brown
Grade:
FG
Halal
Kosher
natural
Food allergen:
no known allergens

Key Documents

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Product Name

Furfuryl alcohol, natural, ≥95%, FG

InChI key

XPFVYQJUAUNWIW-UHFFFAOYSA-N

InChI

1S/C5H6O2/c6-4-5-2-1-3-7-5/h1-3,6H,4H2

SMILES string

OCc1ccco1

grade

FG
Halal
Kosher
natural

reg. compliance

EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 175.105

vapor density

3.4 (vs air)

vapor pressure

0.5 mmHg ( 20 °C)
1 mmHg ( 32 °C)
5.5 mmHg ( 55 °C)

assay

≥95%

autoignition temp.

915 °F

expl. lim.

16.3 %

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

refractive index

n20/D 1.486 (lit.)

bp

170 °C (lit.)

mp

−29 °C (lit.)

density

1.135 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

greener alternative category

Aligned

organoleptic

bread; brown

storage temp.

2-8°C

Quality Level

300

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Application

Although this chemical doesn′t usually play a starring role in flavors, it will help to contribute brown, subtly smoky notes to Indonesian-type vanilla flavors, bacon and other smoked meats, lapsang souchong tea, whiskey, grain, coffee and barbecue flavors.

Biochem/physiol Actions

Taste at 20-40ppm

General description

Natural Occurrence: Burley tobacco, bread, cocoa, coffee, juniper berry oil, potato chips, roasted barley, whiskey
Furfuryl alcohol is a volatile flavor compound that occurs naturally in popcorn, rice cakes and sweet corn products.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

pictograms

Skull and crossbonesHealth hazard
GHS06,GHS08

signalword

Danger

Hazard Classifications

Acute Tox. 2 Inhalation - Acute Tox. 4 Dermal - Acute Tox. 4 Oral - Carc. 2 - Eye Irrit. 2 - STOT RE 2 Inhalation - STOT SE 3

target_organs

Nose, Respiratory system

Storage Class

6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials

wgk

WGK 1

flash_point_f

149.0 °F - closed cup

flash_point_c

65 °C - closed cup

Regulatory Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
SHBT2994
SHBR5516
SHBP1861
SHBP5499
SHBN6183

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Popcorn flavor: identification of volatile compounds.
Walradt JP, et al.
Journal of Agricultural and Food Chemistry, 18(5), 926-928 (1970)
Studies on flavor volatiles of some sweet corn products.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 42(3), 791-795 (1994)
Judith Michalski et al.
Perfumer & Flavorist, 39(2), 48-49 (2014)
Organocatalytic synthesis of highly substituted furfuryl alcohols and amines.
J Stephen Clark et al.
Angewandte Chemie (International ed. in English), 51(48), 12128-12131 (2012-10-26)
Chun Kwan Tsang et al.
ACS nano, 6(12), 10546-10554 (2012-11-03)
A stable, label-free optical biosensor based on a porous silicon-carbon (pSi-C) composite is demonstrated. The material is prepared by electrochemical anodization of crystalline Si in an HF-containing electrolyte to generate a porous Si template, followed by infiltration of poly(furfuryl) alcohol
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