ethyl 3-(2-furyl) propanoate
ethyl 3-(2-furyl)propanoate
Identification
| Name | ethyl 3-(2-furyl) propanoate |
| IUPAC | ethyl 3-furan-2-ylpropanoate |
| CAS Number | 10031-90-0 |
| EINECS | 233-097-5 |
| FDA UNII | 2RAP445QD8 |
| Molecular Formula | C9 H12 O3 |
| Molecular Weight | 168.19224000 |
| MDL Number | MFCD00036496 |
| Nikkaji Number | J241.236E |
| CoE Number | 2091 |
| XlogP3 | 1.40 (est) |
Regulatory
| JECFA Food Flavoring | 1513 ethyl 3-(2-furyl)propanoate |
| DG SANTE Food Flavourings | 13.022 ethyl 3-(2-furyl)propionate |
| FEMA Number | 2435 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 10031-90-0 ; ETHYL 2-FURANPROPIONATE |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | pale yellow to yellow clear liquid to solid (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 24.00 to 25.00 °C. @ 760.00 mm Hg |
| Boiling Point | 260.00 °C. @ 760.00 mm Hg, 120.00 to 121.00 °C. @ 17.00 mm Hg |
| Acid Value | 5.00 max. KOH/g |
| Vapor Pressure | 0.148000 mmHg @ 25.00 °C. (est) |
| Vapor Density | >1 ( Air = 1 ) |
| Flash Point | 196.00 °F. TCC ( 91.11 °C. ) |
| logP (o/w) | 2.015 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 68 hour(s) at 100.00 % |
| Odor Description |
at 100.00 %. Sweet, fruity, pineapple, ripe, acrylate rumy note, horseradish and slightly cooked jammy nuance A fruity pineapple aroma
|
| Odor sample from | Naarden International |
| Taste Description |
at 15.00 ppm. Strong, aged cheese, overripe fruit especially pineapple
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for ethyl 3-(2-furyl) propanoate usage levels up to | 0.5000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.012 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 0.07 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 1000 (μg/person/day) |
| Threshold of Concern | 90 (μg/person/day) |
| Structure Class | III |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
| Dairy products, excluding products of category 02.0 (01.0) | 3.70000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | - |
| Edible ices, including sherbet and sorbet (03.0) | - |
| Processed fruit (04.1) | - |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 3.75000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | - |
| Bakery wares (07.0) | 4.26000 |
| Meat and meat products, including poultry and game (08.0) | - |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | - |
| Eggs and egg products (10.0) | - |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | - |
| Foodstuffs intended for particular nutritional uses (13.0) | - |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 0.95000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 1.00000 |
| Ready-to-eat savouries (15.0) | - |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | - |
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Potential Uses
Natural Occurrence
Synonyms
emanol
ethyl 2-furan propanoate
ethyl 2-furan propionate
ethyl 2-furanpropanoate
ethyl 2-furanpropionate
ethyl 3-(.alpha.-furyl)-propionate
ethyl 3-(2-furyl) propionate
ethyl 3-(2-furyl)propanoate
ethyl 3-(2-furyl)propionate
ethyl 3-(a-furyl)propionate
ethyl 3-(alpha-furyl) propionate
ethyl 3-(furan-2-yl)propanoate
ethyl 3-furan-2-ylpropanoate
ethyl 3(2-furyl) propanoate
ethyl 3(2-furyl)propanoate
ethyl beta-furyl propionate
ethyl furan-2-propionate
ethyl furyl propionate
2-
furan propanoic acid ethyl ester
2-
furan propionic acid ethyl ester
furan-2-propionic acid ethyl ester
2-
furanepropanoic acid ethyl ester
2-
furanpropanoic acid, ethyl ester
2-
furanpropionic acid, ethyl ester
3-(2-
furyl)propionic acid ethyl ester
Info:
substances containing furan substitution
US Patents:
3,952,024 - Furfurylthioacetone
US Patents:
Flavoring agent