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137316

Sigma-Aldrich

5-Methylfurfural

ReagentPlus®, 99%

Synonym(s):

5-Methyl-2-furaldehyde

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About This Item

Empirical Formula (Hill Notation):
C6H6O2
CAS Number:
620-02-0
Molecular Weight:
110.11
Beilstein:
106895
EC Number:
210-622-6
MDL number:
MFCD00003232
UNSPSC Code:
12352100
PubChem Substance ID:
24848320
NACRES:
NA.22

Quality Level

100

product line

ReagentPlus®

Assay

99%

form

liquid

refractive index

n20/D 1.531 (lit.)

bp

187 °C (lit.)

density

1.107 g/mL at 25 °C (lit.)

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

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General description

5-Methylfurfural is formed during the photoexposition of ranitidine hydrochloride. It is employed as potential age marker for Madeira wine. It is a volatile compound present in Lavandula stoechas, Lavandula angustifolia and Lavandula angustifolia x latifolia unifloral honeys.

Application

5-Methylfurfural was used to investigate the volatile compounds isolated from Erica arborea and Calluna vulgaris unifloral honeys.

Legal Information

ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

161.6 °F - closed cup

Flash Point(C)

72 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Floral quality and discrimination of Lavandula stoechas, Lavandula angustifolia and Lavandula angustifolia x latifolia honeys.
Guyot-Declerck C, et al.
Food Chemistry, 79(4), 453-459 (2002)
Rosa Perestrelo et al.
Journal of agricultural and food chemistry, 59(7), 3186-3204 (2011-03-08)
The establishment of potential age markers of Madeira wine is of paramount significance as it may contribute to detect frauds and to ensure the authenticity of wine. Considering the chemical groups of furans, lactones, volatile phenols, and acetals, 103 volatile
Shahabuddin et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 29(10), 719-721 (1991-10-01)
The furans, furfural and methylfurfural, are dietary mutagens that are present in various food products and beverages. AT base-pair-depleted calf thymus DNA was prepared by the action of pea seed single-strand-specific nuclease on native DNA. Compared with furan-treated native DNA
Nick Wierckx et al.
Microbial biotechnology, 3(3), 336-343 (2011-01-25)
The formation of toxic fermentation inhibitors such as furfural and 5-hydroxy-2-methylfurfural (HMF) during acid (pre-)treatment of lignocellulose, calls for the efficient removal of these compounds. Lignocellulosic hydrolysates can be efficiently detoxified biologically with microorganisms that specifically metabolize the fermentation inhibitors
Anita Limacher et al.
Journal of agricultural and food chemistry, 56(10), 3639-3647 (2008-04-29)
The formation of furan and 2-methylfuran was studied in model systems based on sugars and selected amino acids. Both compounds were preferably formed under roasting conditions in closed systems yielding up to 330 micromol of furan and 260 micromol of
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