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Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | pale yellow to yellow clear liquid (est) |
| Assay: | 97.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.07400 to 1.08000 @ 25.00 °C.
|
| Pounds per Gallon - (est).: | 8.937 to 8.987
|
| Refractive Index: | 1.49900 to 1.50500 @ 20.00 °C.
|
| Melting Point: | 28.00 to 30.00 °C. @ 760.00 mm Hg
|
| Boiling Point: | 179.00 to 180.00 °C. @ 760.00 mm Hg
|
| Acid Value: | 1.00 max. KOH/g
|
| Vapor Pressure: | 0.938000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 149.00 °F. TCC ( 65.00 °C. )
|
| logP (o/w): | 0.951 (est) |
| Soluble in: |
| | alcohol | | | triacetin | | | water, 1.848e+004 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Type: herbal |
| caramellic fruity spicy radish |
| Odor Description:at 1.00 % in dipropylene glycol. caramellic fruity spicy radish |
| Flavor Type: green |
| green burnt radish |
| Taste Description: green burnt radish |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xi - Irritant |
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37 - Wear suitable protective clothing and gloves.
|
| |
| Hazards identification |
| |
| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
| |
| Pictogram | |
| |
| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
|
Not determined
|
| Dermal Toxicity: |
|
Not determined
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| Inhalation Toxicity: |
|
Not determined
|
Safety in Use Information:
| Category: | | flavoring agents |
| Recommendation for 2-furyl acetone usage levels up to: | | | not for fragrance use.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.037 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.02 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 670 (μg/person/day) |
| Threshold of Concern: | 90 (μg/person/day) |
| Structure Class: | III |
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
| publication number: 3 |
| Click here to view publication 3 |
| | average usual ppm | average maximum ppm |
| baked goods: | 2.00000 | 20.00000 |
| beverages(nonalcoholic): | - | - |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | - |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | 5.00000 |
| fruit ices: | - | 5.00000 |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | 3.80000 | 20.00000 |
| 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: | - | - |
| |
| Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). |
| Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. |
| | average usage mg/kg | maximum usage mg/kg |
| Dairy products, excluding products of category 02.0 (01.0): | 1.00000 | 11.50000 |
| 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): | 1.00000 | 20.00000 |
| Bakery wares (07.0): | 5.00000 | 20.00000 |
| Meat and meat products, including poultry and game (08.0): | 1.00000 | 20.00000 |
| 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): | - | - |
Safety References:
European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
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European Food Safety Authority (EFSA) reference(s):
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Flavouring Group Evaluation 67 (FGE.67): Consideration of 40 furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers evaluated by JECFA at the 65th meeting (JECFA, 2006b) and re-evaluated at the 69th meeting (JECFA, 2009c)
View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 67, Revision 1 (FGE.67Rev.1): Consideration of 40 furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers evaluated by JECFA at the 65th meeting (JECFA, 2006b) and re-evaluated at the 69th meeting (JECFA, 2009c)
View page or View pdf
|
Statement on List of Representative Substances for Testing.
The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000).
View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 67 Revision 2 (FGE.67Rev2): Consideration of 28 furan-substituted compounds evaluated by JECFA at the 55th, 65th and 69th meetings (JECFA, 2001, 2006a, 2009b)
View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 67, Revision 3 (FGE.67Rev3): consideration of 23 furan-substituted compounds evaluated by JECFA at the 55th, 65th, 69th and 86th meetings
View page or View pdf
|
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):6975-60-6 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :228583 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:3 |
| 1-furan-2-ylpropan-2-one |
| Chemidplus:0006975606 |
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| alliaceous |
methyl furfuryl disulfide
FL/FR |
| balsamic |
2- acetyl furan
FL/FR |
| buttery |
iso butyl lactate
FL/FR |
| caramellic |
coffee dione
FL/FR |
cyclotene
FL/FR |
alpha,alpha- dimethyl anisyl acetone
FL/FR |
5- ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-one
FL/FR |
maple furanone
FL/FR |
5- methyl furfural
FL/FR |
| chocolate |
cocoa hexenal
FL/FR |
2,6- dimethyl pyrazine
FL/FR |
2,4,5- trimethyl thiazole
FL/FR |
| cocoa |
2- methyl butyraldehyde
FL/FR |
| coffee |
coffee difuran
FL/FR |
furfuryl mercaptan
FL/FR |
1- hydroxy-2-butanone
FL/FR |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR |
| earthy |
2- ethyl-3-methoxypyrazine
FL/FR |
nutty pyrazine
FL/FR |
| ethereal |
ethyl 4-pentenoate
FL/FR |
| fruity |
furfuryl acetate
FL/FR |
| green |
(Z)-3- hexen-1-yl tiglate
FL/FR |
1- penten-3-ol
FL/FR |
| meaty |
sulfurol
FL/FR |
sulfuryl acetate
FL/FR |
| medicinal |
2,6- xylenol
FL/FR |
| musty |
menthofuran
FL/FR |
| nutty |
2- acetyl-3-ethyl pyrazine
FL/FR |
3,5- cocoa pyrazine
FL/FR |
3,6- cocoa pyrazine
FL/FR |
2,3- dimethyl pyrazine
FL/FR |
4,5- dimethyl-2-ethyl-3-thiazoline
FL/FR |
filbert heptenone
FL/FR |
5- methyl quinoxaline
FL/FR |
2- methyl thio-3,5 or 6-methyl pyrazine
FL/FR |
2,3,5,6- tetramethyl pyrazine
FL/FR |
2,4,5- trimethyl oxazole
FL/FR |
| popcorn |
2- acetyl pyrazine
FL/FR |
| spicy |
(E)- propyl 2-furan acrylate
FL/FR |
| sulfurous |
benzothiazole
FL/FR |
dimethyl sulfide
FL/FR |
furfuryl thioacetate
FL/FR |
S- furfuryl thioformate
FL/FR |
2- methyl 5-(methyl thio) furan
FL/FR |
2- phenethyl isothiocyanate
FL/FR |
| sweet |
2- hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one
FL/FR |
vanilla oleoresin bali
FL/FR |
| vanilla |
vanilla oleoresin bourbon
FL/FR |
vanillyl isobutyrate
FL/FR |
| vegetable |
1- furfuryl pyrrole
FL/FR |
methional
FL/FR |
| For Flavor |
| No flavor group found for these |
4- acetyl-2,5-dimethyl-3(2H)-furanone
FL |
allyl 2-furoate
FL |
alpha,alpha- dimethyl anisyl acetone
FL/FR |
2,5- dimethyl-3-thiofuroyl furan
FL |
ethyl 4-pentenoate
FL/FR |
5- ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-one
FL/FR |
2- ethyl-3-methoxypyrazine
FL/FR |
green pea pyrazine
FL |
2- hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one
FL/FR |
2- methoxy-3-propyl pyrazine
FL |
methyl 2-(methyl thio) acetate
FL |
4-( methyl thio) butanol
FL |
4- methyl thiobutyl isothiocyanate
FL |
6- methyl thiohexyl isothiocyanate
FL |
5- methyl thiopentyl isothiocyanate
FL |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR |
4- pentenyl isothiocyanate
FL |
2- phenethyl isothiocyanate
FL/FR |
strawberry furanone ethyl ether
FL |
|
1-(2- thienyl) butanone
FL |
| alliaceous |
| alliaceous |
benzyl mercaptan
FL |
cyclopentyl mercaptan
FL |
dicyclohexyl disulfide
FL |
3- mercapto-2-pentanone
FL |
2- methyl thioacetaldehyde
FL |
| bready |
mango furanone
FL |
| brown |
1- hydroxy-2-butanone
FL/FR |
5- methyl furfural
FL/FR |
| burnt |
furfuryl alcohol
FL |
methyl phenyl disulfide
FL |
2- methyl quinoxaline
FL |
2,4,5- trimethyl oxazole
FL/FR |
2,6- xylenol
FL/FR |
| buttery |
iso butyl lactate
FL/FR |
| caramellic |
caramel furanone
FL |
cyclotene
FL/FR |
5- ethyl-3,4,5,6-tetramethyl cyclohexen-2-one
FL |
maple furanone
FL/FR |
3- methyl butyl 2-furyl butyrate
FL |
| cocoa |
cocoa hexenal
FL/FR |
| coffee |
coffee difuran
FL/FR |
coffee dione
FL/FR |
coffee pyrazine
FL |
difurfuryl ether
FL |
diisoamyl thiomalate
FL |
2,4- dimethyl thiazole
FL |
furfuryl mercaptan
FL/FR |
methyl furfuryl disulfide
FL/FR |
2- thiophene thiol
FL |
| earthy |
difurfuryl sulfide
FL |
| estery |
furfuryl acetate
FL/FR |
| fatty |
(E,E)-2,4- undecadienal
FL |
| fruity |
furfuryl propionate
FL |
(E)- propyl 2-furan acrylate
FL/FR |
| fusel |
2- methyl butyraldehyde
FL/FR |
| green |
(Z)-3- hexen-1-yl tiglate
FL/FR |
2- methyl-5-isopropyl pyrazine
FL |
1- penten-3-ol
FL/FR |
2- propyl pyrazine
FL |
propylene glycol acetone ketal
FL |
2- vinyl pyrazine
FL |
| meaty |
benzothiazole
FL/FR |
2,6- dimethyl pyrazine
FL/FR |
3- mercapto-2-butanone
FL |
2- methyl 3-(methyl thio) furan
FL |
2- methyl-3-tetrahydrofuran thiol
FL |
2- pyridinyl methane thiol
FL |
sulfurol
FL/FR |
sulfuryl acetate
FL/FR |
| milky |
dextro,laevo-3-( methyl thio) butanone
FL |
| mustard |
furfuryl methyl ether
FL |
| musty |
menthofuran
FL/FR |
2- methyl 5-(methyl thio) furan
FL/FR |
| nutty |
2- acetyl furan
FL/FR |
2- acetyl-3-ethyl pyrazine
FL/FR |
3,5(6)- cocoa pyrazine
FL |
3,5- cocoa pyrazine
FL/FR |
3,6- cocoa pyrazine
FL/FR |
2,3- dimethyl pyrazine
FL/FR |
4,5- dimethyl-2-ethyl-3-thiazoline
FL/FR |
2- ethyl-6-methyl pyrazine
FL |
filbert heptenone
FL/FR |
5- methyl quinoxaline
FL/FR |
2- methyl thio-3,5 or 6-methyl pyrazine
FL/FR |
nutty pyrazine
FL/FR |
2,3,5,6- tetramethyl pyrazine
FL/FR |
2,4,5- trimethyl thiazole
FL/FR |
| onion |
furfuryl isopropyl sulfide
FL |
methyl propyl disulfide
FL |
| roasted |
2- acetyl pyrazine
FL/FR |
ethyl 3-(furfuryl thio) propionate
FL |
furfuryl thioacetate
FL/FR |
| sulfurous |
allyl sulfide
FL |
butyl mercaptan
FL |
dimethyl sulfide
FL/FR |
ethyl methyl sulfide
FL |
S- ethyl thioacetate
FL |
furfuryl methyl sulfide
FL |
S- furfuryl thioformate
FL/FR |
furfuryl thiopropionate
FL |
3- methyl-2-butane thiol
FL |
potato butanone
FL |
2- thienyl mercaptan
FL |
| sweet |
acetone alcohol
FL |
vanilla oleoresin bali
FL/FR |
| tomato |
methional
FL/FR |
| vanilla |
vanilla oleoresin bourbon
FL/FR |
vanillyl isobutyrate
FL/FR |
| vegetable |
1- furfuryl pyrrole
FL/FR |
potato butyraldehyde
FL |
radish isothiocyanate
FL |
| winey |
5- ethyl-2-methyl pyridine
FL |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | acetone, (2-furyl)- | | 2- | acetonyl furan | | 2- | acetonylfuran | | 1-( | furan-2-yl)propan-2-one | | 1- | furan-2-ylpropan-2-one | | 2- | furanyl-2-propanone | | 1-(2- | furanyl)-2-propanone | | | furfuryl methyl ketone | | 2- | furfuryl methyl ketone | | | furyl acetone | | | furyl propanone | | 1- | furyl-2-propanone | | 2- | furyl-2-propanone | | 1-(2- | furyl) propan-2-one | | (2- | furyl)-2-propanone | | 1-(2- | furyl)-2-propanone | | 1-(2- | furyl)acetone | | 1-(2- | furyl)propan-2-one | | | furylacetone | | 2- | furylacetone | | | methyl furfuryl ketone | | 2- | propanone, 1-(2-furanyl)- |
Articles:
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3D/inchi
