추천 제품
생물학적 소스
synthetic
Quality Level
Grade
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
meets purity specifications of JECFA
규정 준수
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
분석
≥98%
불순물
<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.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
향수 알레르기항원
no known allergens
감각 수용성의
caramel; maple; spicy; sweet
저장 온도
2-8°C
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
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
5-Methylfurfural has been identified as one of the volatile flavor compounds in tamarind, Dutch Coffee, barrel-aged wines and deep fat-fried soybeans.
애플리케이션
- Metabolomics fingerprint of Philippine coffee by SPME-GC-MS for geographical and varietal classification.: This study employs solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) to create a metabolomics fingerprint of Philippine coffee, identifying compounds like 5-Methylfurfural for the classification of coffee by geography and variety. This research highlights the potential of 5-Methylfurfural in distinguishing coffee varieties, showcasing its application in food biochemistry (Ongo et al., 2020).
Storage Class Code
10 - Combustible liquids
WGK
WGK 2
Flash Point (°F)
161.6 °F - closed cup
Flash Point (°C)
72 °C - closed cup
개인 보호 장비
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
이미 열람한 고객
Volatile flavor components of deep fat-fried soybeans.
Journal of Agricultural and Food Chemistry, 18, 337-339 (1970)
Volatile flavor components of tamarind (Tamarindus indica L.).
J. Essent. Oil Res., 2(4), 197-198 (1990)
Studies on the Flavor Compounds of Dutch Coffee by Headspace GC-Mass.
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.
Journal of Agricultural and Food Chemistry, 46(2), 657-663 (1998)
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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