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Merck
모든 사진(1)

주요 문서

W316318

Sigma-Aldrich

2-Furyl methyl ketone

≥99%, FG

동의어(들):

2-Acetylfuran

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About This Item

실험식(Hill 표기법):
C6H6O2
CAS Number:
Molecular Weight:
110.11
FEMA Number:
3163
Beilstein:
107909
EC Number:
유럽평의회 번호:
4113
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
13.054
NACRES:
NA.21
감각 수용성의:
almond; caramel; cocoa; nutty; brown
Grade:
FG
Fragrance grade
Halal
Kosher
생물학적 소스:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
식품 알레르기항원:
no known allergens

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

분석

≥99%

색상

light yellow to orange, darkens over time

refractive index

n20/D 1.5070 (lit.)

bp

67 °C/10 mmHg (lit.)

mp

26-28 °C (lit.)

density

1.098 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

almond; caramel; cocoa; nutty; brown

저장 온도

2-8°C

SMILES string

CC(=O)c1ccco1

InChI

1S/C6H6O2/c1-5(7)6-3-2-4-8-6/h2-4H,1H3

InChI key

IEMMBWWQXVXBEU-UHFFFAOYSA-N

유사한 제품을 찾으십니까? 방문 제품 비교 안내

일반 설명

2-Furyl methyl ketone is a heterocyclic flavor compound that is reported to be formed by Maillard reaction between glucose and amino acids in foods.

생화학적/생리학적 작용

Taste at 10 ppm

기타 정보

Natural occurrence: Burley tobacco, chestnuts, cocoa, coffee, cooked beef and pork, raisins, roasted almonds and peanuts. tamarind, tea, yogurt and wheat bread.

픽토그램

Skull and crossbones

신호어

Danger

유해 및 위험 성명서

Hazard Classifications

Acute Tox. 2 Inhalation - Acute Tox. 3 Oral

Storage Class Code

6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials

WGK

WGK 3

Flash Point (°F)

159.8 °F - closed cup

Flash Point (°C)

71 °C - closed cup

개인 보호 장비

Eyeshields, Faceshields, Gloves, type P2 (EN 143) respirator cartridges


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시험 성적서(COA)

Lot/Batch Number

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문서 라이브러리 방문

Amino acid-dependent formation pathways of 2-acetylfuran and 2, 5-dimethyl-4-hydroxy-3 [2H]-furanone in the Maillard reaction
Wang Y, et al.
Food Chemistry, 115(1), 233-237 (2009)
T Kawai et al.
International archives of occupational and environmental health, 63(3), 213-219 (1991-01-01)
The apparent amount of 2,5-hexanedione, a biomarker of n-hexane expsoure in occupational health, in the urine of both exposed and non-exposed subjects varied not only as a function of the pH at which the urine sample was hydrolyzed but also
[Acute hepatitis in subjects exposed to 2-acetylfuran and hydrazine].
G Corsi et al.
La Medicina del lavoro, 74(4), 284-290 (1983-07-01)
Yu Wang et al.
Journal of agricultural and food chemistry, 56(24), 11997-12001 (2008-12-19)
Sugar type is a major factor regulating the reaction rates and pathways in Maillard reaction. Ribose and glucose were used to compare their reactivities and pathways of 2-acetylfuran formation. A stable isotope labeling method was used to study their reactivity.
T R Bailey et al.
Journal of medicinal chemistry, 37(24), 4177-4184 (1994-11-25)
As a probe of the 3-methylisoxazole portion of our broad-spectrum antipicornaviral series, a panel of 2-acetylfuran analogues was prepared as replacements for the 3-methylisoxazole ring. Comparison of the two series showed remarkable similarity in potency, spectrum of activity, logP, and

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