phenethyl furoate
2-furancarboxylic acid, 2-phenylethyl ester
Identification
| Name | phenethyl furoate |
| IUPAC | 2-phenylethyl furan-2-carboxylate |
| CAS Number | 7149-32-8 |
| FDA UNII | VWX2P7Q8FZ |
| Molecular Formula | C13 H12 O3 |
| Molecular Weight | 216.23624000 |
| MDL Number | MFCD00016579 |
| Nikkaji Number | J69.826A |
| CoE Number | 362 |
| XlogP3 | 3.10 (est) |
Regulatory
| JECFA Food Flavoring | 1517 phenethyl 2-furoate |
| DG SANTE Food Flavourings | 13.006 phenethyl 2-furoate |
| FEMA Number | 2865 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 7149-32-8 ; PHENETHYL 2-FUROATE |
Physical Properties
| Appearance | pale yellow to yellow orange clear liquid (est) |
| Assay | 96.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.13600 to 1.14200 @ 25.00 °C. |
| Pounds per Gallon - (est). | 9.453 to 9.503 |
| Refractive Index | 1.58500 to 1.59300 @ 20.00 °C. |
| Boiling Point | 169.00 °C. @ 30.00 mm Hg, 275.00 °C. @ 760.00 mm Hg |
| Acid Value | 5.00 max. KOH/g |
| Vapor Pressure | 0.000132 mmHg @ 25.00 °C. (est) |
| Flash Point | 230.00 °F. TCC ( 110.00 °C. ) |
| logP (o/w) | 3.082 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
| Similar Items | note |
Organoleptic Properties
| Odor Description |
at 100.00 %. A honey, rose odor
|
| Taste Description | honey |
Safety Information
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LDLo 216 mg/kg |
| 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 phenethyl furoate usage levels up to | 2.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.012 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 0.20 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 2.70 (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) | - |
| 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) | - |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | - |
| Bakery wares (07.0) | 0.02000 |
| 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) | - |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | - |
| 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
2-
furan carboxylic acid 2-phenyl ethyl ester
2-
furancarboxylic acid, 2-phenylethyl ester
2-
furoic acid phenethyl ester
2-
furoic acid, phenethyl ester
phenethyl 2-furoate
2-
phenyl ethyl 2-furan carboxylate
2-
phenyl ethyl 2-furoate
phenyl ethyl furoate
beta-
phenyl ethyl furoate
2-
phenylethyl 2-furancarboxylate
phenylethyl 2-furoate
2-
phenylethyl 2-furoate
2-
phenylethyl furan-2-carboxylate
Info:
substances containing furan substitution