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(5-Formyl-2-furyl)methyl acetate

Names

[ CAS No. ]:
10551-58-3

[ Name ]:
(5-Formyl-2-furyl)methyl acetate

[Synonym ]:
(5-Formyl-2-furyl)methyl acetate
(5-Formylfuran-2-yl)methylacetat
5-Formylfurfuryl Acetate
5-Acetoxymethyl-2-furaldehyde
EINECS 234-137-4
5-(Acetoxymethyl)furfural (AMF)
5-Acetoxymethylfurfural
(5-formylfuran-2-yl)methyl acetate
2-Furancarboxaldehyde, 5-[(acetyloxy)methyl]-
Acetic Acid 5-Formylfurfuryl Ester
MFCD00003233

Chemical & Physical Properties

[ Density]:
1.2±0.1 g/cm3

[ Boiling Point ]:
267.8±30.0 °C at 760 mmHg

[ Melting Point ]:
53-55 °C(lit.)

[ Molecular Formula ]:
C8H8O4

[ Molecular Weight ]:
168.147

[ Flash Point ]:
107.8±0.0 °C

[ Exact Mass ]:
168.042252

[ PSA ]:
56.51000

[ LogP ]:
0.44

[ Vapour Pressure ]:
0.0±0.5 mmHg at 25°C

[ Index of Refraction ]:
1.516

[ Storage condition ]:
Freezer

MSDS

Safety Information

[ Symbol ]:

GHS07

[ Signal Word ]:
Warning

[ Hazard Statements ]:
H319

[ Precautionary Statements ]:
P305 + P351 + P338

[ Personal Protective Equipment ]:
Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter

[ Hazard Codes ]:
Xi

[ Safety Phrases ]:
S24/25

[ RIDADR ]:
NONH for all modes of transport

[ WGK Germany ]:
3

[ HS Code ]:
2932190090

Synthetic Route

Precursor & DownStream

Customs

[ HS Code ]: 2932190090

[ Summary ]:
2932190090 other compounds containing an unfused furan ring (whether or not hydrogenated) in the structure VAT:17.0% Tax rebate rate:9.0% Supervision conditions:none MFN tariff:6.5% General tariff:20.0%

Articles

Sensomics analysis of taste compounds in balsamic vinegar and discovery of 5-acetoxymethyl-2-furaldehyde as a novel sweet taste modulator.

J. Agric. Food Chem. , (2012)

Sensory-directed fractionation of traditional balsamic vinegar of Modena (TBV) led to the identification of the sweet-bitter tasting hexose acetates 6-O-acetyl-α/β-d-glucopyranose and 1-O-acetyl-β-d-f...

Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).

J. Food Sci. 77(4) , C366-73, (2012)

Descriptive sensory analysis combined with a chemical analysis, provided insight regarding sensory significance for a better understanding of berrycactus' flavor. This study was based on the volatile ...


More Articles


Related Compounds

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