Methyl 2-furoate has a pleasant, fruity odor similar to mushroom,
fungus or tobacco with a sweet, tart, fruity taste that is quite heavy.
May be prepared from 2-furoic acid in methanol solution in the
presence of HCL as catalyst (oxidation or Carmizzaro reaction).
Methyl furoate has a pleasant, fruity odor similar to mushroom, fungus or tobacco with a sweet, tart, fruity taste that
is quite heavy
Colorless to light yellow liqui
Reported found in cranberry, guava, baked potato, raisin, papaya, blackberry, baked potato, tomato, cognac,
coffee, filbert, peanut, cocoa, passion fruit, almonds, tamarind, soursop, dried bonito, kiwifruit, mountain papaya, wild rice, okra,
grape brandy and roasted hazelnut.
Methyl 2-furoate (Methyl furan-2-carboxylate, Methyl pyromucate) was used to synthesize cis-fused 5-oxofuro[2,3-b]furans. It was also used in the preparation of sesquiterpene lactone.
Solvent, organic synthesis.
ChEBI: Methyl 2-Furancarboxylate is a carboxylic ester. It is functionally related to a 2-furoic acid.
From 2-furoic acid in methanol solution in the presence of HCl as catalyst (oxidation or Carmizzaro reaction)
Aroma characteristics at 1.0%: musty, sweet caramel, fruity, cocoa, bready and slightly rubbery.
Taste characteristics at 20 ppm: brothy, yeasty, caramellic and burnt with a sweet bready, acetoin, buttery nuance
Methyl 2-furoate has been identified as one of the volatile flavor compounds in tequila, okra, berrycactus and black currant juice.
Poison by
intraperitoneal route. A skin irritant and
lachrymator. When heated to decomposition
it emits acrid smoke and irritating fumes.
