Identification
CAS.No.:
1193-79-9
FL.No.:
13.083
FEMA.No.:
3609
NAS.No.:
3609
CoE.No.:
11038
EINECS.No.:
214-779-1
JECFA.No.:
1504
Description
A light yellow liquid with strong, nutty aroma.
Usage
Reported uses (ppm): (FEMA, 1994)
Natural occurrence
Reported found in coffee, roasted filberts, tomato juice, raisin, roasted onion, French fried potato, crispbread, smoked fatty fish, boiled/cooked beef, fried cured pork, beer, cognac, rum, malt whiskey, cocoa, black tea, wild rice (Zizania aquatuca), and squid.
Chemical Properties
Colorless to light yellow liqui
Chemical Properties
A light yellow liquid with strong, nutty aroma.
Occurrence
Reported found in coffee, roasted filberts, tomato juice, raisin, roasted onion, French fried potato, crispbread, smoked fatty fish, boiled/cooked beef, fried cured pork, beer, cognac, rum, malt whiskey, cocoa, black tea, wild rice (Zizania
aquatuca), and squid.
Uses
Glucose was transformed to various furan compounds and carboxylic acids derivatives by heat treatment of autoclave such as levulinic acid, 2-acetylfuran and 2-acetyl-5-methylfuran. using 2-acetyl-5-methylfuran or 1,5-dimethyl-2-pyrrolecarbonitrile as reactants, that the formation of the 4-arylation products. Reaction of 2-acetyl-5-methylfuran 6a with 2-aminoethanol pioduced in 79% yield the aminal.
Definition
ChEBI: A furan carrying acetyl and methyl substituents at the 2- and 5-positions respectively.
Taste threshold values
Taste characteristics at 50 ppm: nutty, cocoa-like with toasted, bready nuance
General Description
s-
cis-
trans isomerism of 2-acetyl-5-methylfuran was investigated by IR and NMR spectroscopy.
