| Description | 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). |
| Chemical Properties | Methyl furoate has a pleasant, fruity odor similar to mushroom, fungus or tobacco with a sweet, tart, fruity taste that is quite heavy |
| Chemical Properties | Colorless to light yellow liqui |
| Occurrence | 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. |
| Uses | Solvent, organic synthesis. |
| Uses | 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. |
| Preparation | From 2-furoic acid in methanol solution in the presence of HCl as catalyst (oxidation or Carmizzaro reaction) |
| Definition | ChEBI: Methyl 2-Furancarboxylate is a carboxylic ester. It is functionally related to a 2-furoic acid. |
| Aroma threshold values | Aroma characteristics at 1.0%: musty, sweet caramel, fruity, cocoa, bready and slightly rubbery. |
| Taste threshold values | Taste characteristics at 20 ppm: brothy, yeasty, caramellic and burnt with a sweet bready, acetoin, buttery nuance |
| Synthesis Reference(s) | Chemical and Pharmaceutical Bulletin, 37, p. 3225, 1989 DOI: 10.1248/cpb.37.3225 |
| General Description | Methyl 2-furoate has been identified as one of the volatile flavor compounds in tequila, okra, berrycactus and black currant juice. |
| Safety Profile | Poison by intraperitoneal route. A skin irritant and lachrymator. When heated to decomposition it emits acrid smoke and irritating fumes. |
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