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 Number:
2702
Council of Europe no.:
119
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
13.001
EC Number:
210-622-6
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
106895
Organoleptic:
caramel; maple; spicy; sweet
Grade:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
5-甲基糠醛, ≥98%, FG
SMILES string
[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
biological source
synthetic
grade
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
assay
≥98%
impurities
<0.1% DMF (residual starting material)
refractive index
n20/D 1.531 (lit.)
bp
187 °C (lit.)
density
1.107 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
caramel; maple; spicy; sweet
storage temp.
2-8°C
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Application
- 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）。
General description
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。
存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
161.6 °F - closed cup
flash_point_c
72 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Volatile flavor components of tamarind (Tamarindus indica L.).
Zhang Y, et al.
J. Essent. Oil Res., 2(4), 197-198 (1990)
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)
M T Jafari et al.
Analytical sciences : the international journal of the Japan Society for Analytical Chemistry, 25(6), 801-805 (2009-06-18)
A novel technique, corona discharge ion mobility spectrometry (CD-IMS), was developed for the qualitative and quantitative determination of 2-furfural (F) and 5-methyl-2-furfural (MF) in aqueous solutions. The limits of detection (LODs) were 5.3 x 10(-3) microg/mL for F and 6.7
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