ethyl 2-furoate

2-furancarboxylic acid, ethyl ester

CAS: 614-99-3 C7 H8 O3 MW: 140.13836000 balsamic burnt

Identification

Nameethyl 2-furoate
IUPACethyl furan-2-carboxylate
CAS Number614-99-3
EINECS210-404-0
FDA UNIIS1H449R92T
Molecular FormulaC7 H8 O3
Molecular Weight140.13836000
MDL NumberMFCD00003237
Nikkaji NumberJ7.026B
Beilstein0002653
CoE Number10588
XlogP31.50 (est)

Regulatory

DG SANTE Food Flavourings13.122 ethyl 2-furoate

Physical Properties

Appearance white to yellow crystals (est)
Assay 99.00 to 100.00
Food Chemicals Codex Listed No
Specific Gravity 1.11700 @ 25.00 °C.
Melting Point 35.00 to 37.00 °C. @ 760.00 mm Hg
Boiling Point 196.00 °C. @ 760.00 mm Hg, 195.00 °C. @ 766.00 mm Hg
Vapor Pressure 0.391000 mmHg @ 25.00 °C. (est)
Flash Point 158.00 °F. TCC ( 70.00 °C. )
logP (o/w) 1.520
Soluble in alcohol
Insoluble in water
Similar Items note

Organoleptic Properties

Odor Description at 10.00 % in dipropylene glycol.
Taste Description burnt

Safety Information

Preferred SDSView
Oral/Parenteral Toxicityintravenous-mouse LD50 180 mg/kg
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements', 'NIOSH Exchange Chemicals. Vol. NX#00372']

Safety in Use

Categoryflavoring agents
Recommendation for ethyl 2-furoate usage levels up tonot for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU)0.39 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI)3900 (μg/person/day)
Adequate NOAEL existsYes
Threshold of Concern540 (μg/person/day)
Structure ClassII
Dairy products, excluding products of category 02.0 (01.0)7.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0)5.00000
Edible ices, including sherbet and sorbet (03.0)10.00000
Processed fruit (04.1)7.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2)-
Confectionery (05.0)10.00000
Chewing gum (05.3)-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0)5.00000
Bakery wares (07.0)10.00000
Meat and meat products, including poultry and game (08.0)2.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0)2.00000
Eggs and egg products (10.0)-
Sweeteners, including honey (11.0)-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0)5.00000
Foodstuffs intended for particular nutritional uses (13.0)10.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1)5.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2)10.00000
Ready-to-eat savouries (15.0)20.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0)5.00000

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Potential Uses

FR balsam FR berry FR floral FR fruit FR oriental FL tropical

Natural Occurrence

beer - up to 0.05 mg/kg PMC brandy - up to 0.3 mg/kg PMC guava fruit - less than 0.01 mg/kg kiwi fruit - 0.0004 mg/kg papaya fruit - up to 0.05 mg/kg rum - 0.1 mg/kg PMC wine - up to 0.04 mg/kg wine port wine - trace amount

Synonyms

2- carboethoxyfuran 2-( ethoxycarbonyl) furan 2-( ethoxycarbonyl)furan ethyl 2-furan carboxylate ethyl 2-furancarboxylate ethyl 2-furyl carboxylate ethyl 2-furylcarboxylate ethyl furan-2-carboxylate ethyl furnate ethyl pyromucate ethyl-2-furoate furan carboxylic acid ethyl ether furan-2-carboxylic acid ethyl ester furancarboxylic acid ethyl ether 2- furancarboxylic acid, ethyl ester 2- furoic acid ethyl ester furoic acid, ethyl ester 2- furoic acid, ethyl ester US Patents: 3,952,024 - Furfurylthioacetone US Patents: Flavoring agent