Caramellic-fruity odor, often classified as "jam-like" or "cooked-preserve-like", reminiscent of canned, syrypy fruit, Fruity-pineapple-strawberry-like flavor with a distinct note toward the caramellic (according to purity of the chemical). Useful in flavors for imitation Pineapple, Strawberry, Mango, etc. in traces (mostly less than 1 ppm in the finished food). Interesting in imitation - or "reconditioned" Coffee flavor.
colorless or pale straw yellow liquid that gradually darkens with air and sunlight. It has a caramel, fruit, and jam aroma. Boiling point: 206-209°C. It occurs naturally in roast beef, among other ingredients.
Colorless or pale straw-colored liquid. Darkens when exposed to daylight or air.
Very slightly soluble in water, miscible with
alcohol, essential oils, flavor chemicals, and
soluble in Propylene giycol.
Reported found in grilled and roasted beef and shoyu (fermented soya hydrolysate).
ChEBI: 2-Propenyl 2-furancarboxylate is a carboxylic ester. It is functionally related to a 2-furoic acid.
