Natural 5-Methyl Furfural
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Natural 5-Methyl Furfural

Natural 5-Methyl furfural's cas code is 620-02-0

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Product Description

Natural 5-Methyl furfural Basic information


Toxicity grade Usage restriction Chemical Properties Usage Production


Product Name:

Natural 5-Methyl furfural

CAS:

620-02-0

MF:

C6H6O2

MW:

110.11

EINECS:

210-622-6

Mol File:

620-02-0.mol



Natural 5-Methyl furfural Chemical Properties


Melting point 

171 °C

Boiling point 

187-189 °C(lit.)

density 

1.107 g/mL at 25 °C(lit.)

FEMA 

2702 | 5-METHYLFURFURAL

refractive index 

n20/D 1.531

Fp 

163 °F

storage temp. 

Refrigerator

solubility 

33g/l

form 

Liquid

Specific Gravity

1.1075 (20/20℃)

color 

very deep yellow to brown

Water Solubility 

Soluble in alcohol and water.

Sensitive 

Air Sensitive

JECFA Number

745

BRN 

106895

InChIKey

OUDFNZMQXZILJD-UHFFFAOYSA-N

CAS DataBase Reference

620-02-0(CAS DataBase Reference)

NIST Chemistry Reference

2-Furancarboxaldehyde, 5-methyl-(620-02-0)

EPA Substance Registry System

2-Furancarboxaldehyde, 5-methyl- (620-02-0)


Natural 5-Methyl furfural Safety Information


Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-36-24/25

RIDADR 

NA 1993 / PGIII

WGK Germany 

2

RTECS 

LT7032500

TSCA 

Yes

HS Code 

29329995


Natural 5-Methyl furfural Usage


Toxicity grade

GRAS(FEMA)

Usage restriction

FEMA(mg/kg):drinks , cold drinks 0.13; sweets 0.03~0.13;bakery  products 0.03

Chemical Properties

Slightly yellow transparent liquid, b.p.72~73℃/1.5kpa(or 187℃),n20D 1.5307,density 1.1070, Soluble in benzene, toluene, carbon tetrachloride, insoluble in water.

Usage

It meets GB 2760—1996 standards of edible spices. It is the intermediate of allethrin and prallethrin and used as tobacco essence.

Chemical Properties

Colorless to light yellow liqui

Occurrence

Reported found in sour cherry, apple, orange juice, cranberry, blueberry, guava, grapes, raisin, peach, black[1]berry, strawberry jam, asparagus, carrot, onion, potato, bell pepper, tomato, cinnamon, bark, clove bud, bread, parmesan cheese, yogurt, butter, egg, fatty fish, beef, pork liver, beer, cognac, coffee, tea, barley, filberts, popcorn, peanuts, oats, soybean, roasted coconut, cloudberry, passion fruit, pecan, mushroom, starfruit, trassi, sesame seed, mango, tamarind, rice bran, quince, sweet potato, sukiyaki, calamus, licorice, malt, wort, elderberry, mangosteen, kiwifruit, buchu oil, Bourbon vanilla, wild rice, chicory root, shrimp, oyster, clam, okra, pistachio nut and maté

Uses

Used for blending coffee, chocolate, nuts, caramel, spices and on food fragrance. Used in the synthesis of pharmaceutical intermediates.




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