Natural 5-Methyl Furfural

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Product Description

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

Natural 5-Methyl furfural Basic information

Toxicity grade Usage restriction Chemical Properties Usage Production

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

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.