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
A light yellow liquid with strong, nutty aroma.
Reported uses (ppm): (FEMA, 1994)
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.
Colorless to light yellow liqui
A light yellow liquid with strong, nutty aroma.
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.
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.
ChEBI: A furan carrying acetyl and methyl substituents at the 2- and 5-positions respectively.
Taste characteristics at 50 ppm: nutty, cocoa-like with toasted, bready nuance
s-cis-trans isomerism of 2-acetyl-5-methylfuran was investigated by IR and NMR spectroscopy.
