W270202
5-甲基糠醛
≥98%, FG
别名:
5-甲基呋喃醛
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关于此项目
经验公式（希尔记法）:
C6H6O2
化学文摘社编号:
分子量:
110.11
FEMA编号:
2702
Beilstein:
106895
EC 号:
欧洲委员会编号:
119
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
13.001
NACRES:
NA.21
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
生物来源
synthetic
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
meets purity specifications of JECFA
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
方案
≥98%
杂质
<0.1% DMF (residual starting material)
折射率
n20/D 1.531 (lit.)
沸点
187 °C (lit.)
密度
1.107 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
性状检查
caramel; maple; spicy; sweet
储存温度
2-8°C
SMILES字符串
[H]C(=O)c1ccc(C)o1
InChI
1S/C6H6O2/c1-5-2-3-6(4-7)8-5/h2-4H,1H3
InChI key
OUDFNZMQXZILJD-UHFFFAOYSA-N
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一般描述
5-甲基呋喃醛已被确定为罗望子、荷兰咖啡、桶装陈酿葡萄酒和深油炸大豆中的一种挥发性风味化合物。
应用
- 通过SPME-GC-MS建立菲律宾咖啡代谢组学指纹图谱，用于地理和品种分类。：本研究采用固相微萃取气相色谱-质谱联用技术（SPME-GC-MS）建立了菲律宾咖啡的代谢组学指纹图谱，以鉴定5-甲基糠醛等化合物，用于根据地理和品种对咖啡进行分类。这项研究强调了5-甲基糠醛在区分咖啡品种方面的潜力，展示了其在食品生物化学中的应用（Ongo et al., 2020）。
储存分类代码
10 - Combustible liquids
WGK
WGK 2
闪点(°F)
161.6 °F - closed cup
闪点(°C)
72 °C - closed cup
个人防护装备
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Volatile flavor components of deep fat-fried soybeans.
Wilkens WF & Lin FM.
Journal of Agricultural and Food Chemistry, 18, 337-339 (1970)
Studies on the Flavor Compounds of Dutch Coffee by Headspace GC-Mass.
Hwang SH, et al.
Korean journal of food and cookery science, 30(5), 596-602 (2014)
Formation and degradation of furfuryl alcohol, 5-methylfurfuryl alcohol, vanillyl alcohol, and their ethyl ethers in barrel-aged wines.
Spillman PJ, et al.
Journal of Agricultural and Food Chemistry, 46(2), 657-663 (1998)
Volatile flavor components of tamarind (Tamarindus indica L.).
Zhang Y, et al.
J. Essent. Oil Res., 2(4), 197-198 (1990)
M Pitié et al.
Nucleic acids research, 28(24), 4856-4864 (2000-01-11)
Mechanisms of DNA oxidation by copper complexes of 3-Clip-Phen and its conjugate with a distamycin analogue, in the presence of a reductant and air, were studied. Characterisation of the production of 5-methylenefuranone (5-MF) and furfural, associated with the release of
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