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Merck
CN

43861

Furan

analytical standard

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About This Item

Empirical Formula (Hill Notation):
C4H4O
CAS Number:
110-00-9
Molecular Weight:
68.07
UNSPSC Code:
85151701
NACRES:
NA.24
PubChem Substance ID:
329756415
EC Number:
203-727-3
Beilstein/REAXYS Number:
103221
MDL number:
MFCD00003222

Key Documents

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InChI

1S/C4H4O/c1-2-4-5-3-1/h1-4H

SMILES string

c1ccoc1

InChI key

YLQBMQCUIZJEEH-UHFFFAOYSA-N

grade

analytical standard

vapor density

2.35 (vs air)

vapor pressure

1672 mmHg ( 55 °C), 31.66 psi ( 55 °C), 493 mmHg ( 20 °C), 9.22 psi ( 20 °C)

assay

≥98.0% (GC)

shelf life

limited shelf life, expiry date on the label

contains

~0.025% 2,6-di-tert-4-methylphenol as stabilizer

expl. lim.

14.3 %

technique(s)

HPLC: suitable, gas chromatography (GC): suitable

Quality Level

100

bp

32 °C/758 mmHg (lit.)

density

0.936 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
environmental
food and beverages
personal care

format

neat

storage temp.

2-8°C

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General description

Furan is a clear and colorless liquid, and a bimolecular heterocycle, which can be used to trap unstable intermediates containing highly reactive species, via Diels-Alder cycloaddition reactions.
Furan, a naturally occurring compound associated with the flavor of food, is found at very low levels in a variety of food products and beverages. It finds applications as a solvent for resins and lacquers as well as in the preparation of organic compounds, in pharmaceuticals, etc. Furan is also reportedly identified in heat treated food products, including cooked chicken, fish protein concentrate, caramel back, canned meat, bread, coffee, etc.
This compound is listed in the SVHC (Substances of very high concern) candidate list of ECHA (European Chemicals Agency)

Application

Furan can undergo Diels-Alder [4+2] cycloaddition reaction with maleic anhydride to form the corresponding exo and endo furan-maleic anhydride adducts.
Furan may be used as an analytical reference standard for the quantification of the analyte in heat-processed foods using gas chromatography-mass spectrometry (GC-MS).
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

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Danger

Hazard Classifications

Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 3 - Carc. 1B - Flam. Liq. 1 - Muta. 2 - Skin Irrit. 2 - STOT RE 2

supp_hazards

EUH019

Storage Class

3 - Flammable liquids

flash_point_f

-32.8 °F - closed cup

flash_point_c

-36 °C - closed cup

Regulatory Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
BCCL1724
BCCJ7084
BCCD7014
BCCC1332
BCCB6980

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Furan in Food ? a Review
Vranova J and Ciesarova Z
Czech Journal of Food Sciences, 27(1), 1-10 (2009)
Analysis of furan in heat-processed foods in China by automated headspace gas chromatography-mass spectrometry (HS-GC-MS)
Nie P-S, et al.
Food Control, 30(1), 62-68 (2013)
Synthetic applications of furan Diels-Alder chemistry
Kappe O.C, et al.
Tetrahedron, 53(42), 14179-14233 (1997)
Simultaneous determination of furan and 2-alkylfurans in heat-processed foods by automated static headspace gas chromatography-mass spectrometry
Shen M, et al.
LWT--Food Science and Technology, 72, 44-54 (2016)
Sabrina Moro et al.
Molecular nutrition & food research, 56(8), 1197-1211 (2012-05-30)
Furan is formed in a variety of heat-treated foods through thermal degradation of natural food constituents. Relatively high levels of furan contamination are found in ground roasted coffee, instant coffee, and processed baby foods. European exposure estimates suggest that mean
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