|
Category:flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Assay: | 99.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.86000 to 0.86600 @ 25.00 °C.
|
| Pounds per Gallon - (est).: | 7.156 to 7.206
|
| Refractive Index: | 1.44600 to 1.45200 @ 20.00 °C.
|
| Boiling Point: | 209.00 to 210.00 °C. @ 760.00 mm Hg
|
| Boiling Point: | 97.00 °C. @ 30.00 mm Hg
|
| Acid Value: | 1.00 max. KOH/g
|
| Vapor Pressure: | 0.245000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 167.00 °F. TCC ( 75.00 °C. )
|
| logP (o/w): | 4.848 (est) |
| Soluble in: |
| | alcohol | | | water, 4.559 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Type: green |
| green fatty lactonic oily roasted nutty |
| Odor Description:at 10.00 % in dipropylene glycol. green fatty lactonic oily roasted nutty |
| green fatty lactonic oily dairy meaty |
Odor Description:Green, fatty, lactonic, oily and dairy with a meaty nuance
Mosciano, Gerard P&F 23, No. 1, 33, (1998) |
| Flavor Type: fatty |
| fatty vegetable lactonic herbal oily tropical |
Taste Description: at 5.00 ppm. Fatty, vegetative, lactonic, herbal and oily with a tropical nuance
Mosciano, Gerard P&F 23, No. 1, 33, (1998) |
| Odor and/or flavor descriptions from others (if found). |
| R C Treatt & Co Ltd |
| 2-Heptylfuran Halal, Kosher |
| Odor Description:Faint, fruity, sweet, wine-like |
Taste Description:fruity
Used in flavours, at 2-10ppm in oils and fats; at 3-15ppm, in dairy products; and at 5-25ppm, in snack foods and seasonings. |
Cosmetic Information:
Suppliers:
Safety Information:
| |
| 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
|
| Inhalation Toxicity: |
|
Not determined
|
Safety in Use Information:
| Category: | | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment: Search |
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
| Recommendation for 2-heptyl furan usage levels up to: | | | 0.3000 % in the fragrance concentrate.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.90 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 14 (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: 7 |
| Click here to view publication 7 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | 0.06000 |
| beverages(nonalcoholic): | - | 0.02000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | 0.06000 |
| condiments / relishes: | - | - |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | 0.02000 |
| fruit ices: | - | 0.02000 |
| gelatins / puddings: | - | 0.05000 |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | - | - |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | - | - |
| milk products: | - | 0.02000 |
| 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): | 0.05000 | 0.50000 |
| 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): | 0.02000 | 0.20000 |
| Bakery wares (07.0): | 0.06000 | 0.20000 |
| Meat and meat products, including poultry and game (08.0): | 0.02000 | 0.20000 |
| 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): | 0.02000 | 0.20000 |
| 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...
|
European Food Safety Authority (EFSA) reference(s):
|
Scientific Opinion on Flavouring Group Evaluation 13Rev1: Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14
View page or View pdf
|
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
|
Scientific Opinion on Flavouring Group Evaluation 13, Revision 2 (FGE.13Rev2): Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14
View page or View pdf
|
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 13 Revision 3 (FGE.13Rev3): furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14
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 |
| Chemical Carcinogenesis Research Information System:Search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):3777-71-7 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :19603 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:3 |
| 2-heptylfuran |
| Chemidplus:0003777717 |
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| No odor group found for these |
sulfuryl octanoate
FL/FR |
|
sulfuryl butyrate
FL/FR |
sulfuryl decanoate
FL/FR |
sulfuryl hexanoate
FL/FR |
sulfuryl isobutyrate
FL/FR |
sulfuryl propionate
FL/FR |
| acidic |
| acidic |
2- ethyl butyric acid
FL/FR |
| aldehydic |
acetyl nonyryl
FL/FR |
dodecanal (aldehyde C-12 lauric)
FL/FR |
fresh carbaldehyde
FR |
iso freshal
FR |
octanal (aldehyde C-8)
FL/FR |
octane nitrile
FR |
undecanal
FL/FR |
| balsamic |
guaiyl acetate
FL/FR |
| buttery |
acetoin
FL/FR |
butyl butyryl lactate
FL/FR |
| caramellic |
2-oxo butyric acid
FL/FR |
iso propenyl pyrazine
FL/FR |
| cheesy |
butyric acid
FL/FR |
| chocolate |
2,5- dimethyl pyrazine
FL/FR |
| citrus |
2- tetradecenal
FL/FR |
| coconut |
coconut decanone methyl
FR |
delta- decalactone
FL/FR |
delta- octalactone
FL/FR |
gamma- octalactone
FL/FR |
| creamy |
creamy lactone
FL/FR |
3- heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR |
para- vanillic acid
FL/FR |
| fatty |
(Z)- dairy lactone
FL/FR |
3- decen-2-one
FL/FR |
(E,Z)-2,6- dodecadienal
FL/FR |
methyl 2-hexenoate
FL/FR |
4- methyl octanoic acid
FL/FR |
6- methyl-5-hepten-2-one propylene glycol acetal
FL/FR |
2- nonenal
FL/FR |
(E)-2- nonenal
FL/FR |
2- octenal
FL/FR |
(E)-2- octenal
FL/FR |
| floral |
iso jasmone
FL/FR |
methyl dihydrojasmonate
FL/FR |
| fruity |
iso amyl octanoate
FL/FR |
ethyl hexanoate
FL/FR |
geranyl isovalerate
FL/FR |
methyl (Z)-5-octenoate
FL/FR |
methyl 2-methyl butyrate
FL/FR |
methyl 3-nonenoate
FL/FR |
octen-1-yl cyclopentanone
FL/FR |
gamma- undecalactone (aldehyde C-14 (so-called))
FL/FR |
(E)-2- undecenal
FL/FR |
| green |
iso butyl methyl ketone
FL/FR |
cilantro leaf oil
FL/FR |
dodecanal dimethyl acetal
FL/FR |
heptanal (aldehyde C-7)
FL/FR |
heptanal cyclic propylene acetal
FL/FR |
3- heptanone
FL/FR |
2- heptenal
FL/FR |
(Z)-4- heptenal
FL/FR |
hexanal (aldehyde C-6)
FL/FR |
(Z)-3- hexenal
FL/FR |
alpha- hexyl cinnamaldehyde dimethyl acetal
FR |
manzanate (Givaudan)
FL/FR |
methyl heptine carbonate
FL/FR |
(E,Z)-3,6- nonadien-1-ol
FL/FR |
(E,Z)-2,6- nonadienal
FL/FR |
(E)-2- nonen-1-ol
FL/FR |
(Z)-2- nonen-1-ol
FL/FR |
2- nonene nitrile
FR |
(E)-2- octen-1-yl acetate
FL/FR |
| herbal |
3- octyl acetate
FL/FR |
| muguet |
4-iso butyl 1-(3-methoxy-2-propen-1-yl) benzene
FR |
4- ethyl 1-(3-methoxy-2-propen-1-yl) benzene
FR |
4- methyl 1-(3-methoxy-2-propen-1-yl) benzene
FR |
4- propyl 1-(3-methoxy-2-propen-1-yl) benzene
FR |
| nutty |
2- acetyl-3-methyl pyrazine
FL/FR |
2- acetyl-3,5-dimethyl pyrazine
FL/FR |
2- acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR |
roasted chestnut fragrance
FR |
3,6- cocoa pyrazine
FL/FR |
filbert heptenone B
FL/FR |
methoxymethyl pyrazine
FL/FR |
nutty quinoxaline
FL/FR |
sesame absolute
FL/FR |
| soapy |
methyl anthranilate / hexyl cinnamaldehyde schiff's base
FR |
| spicy |
cumin seed absolute
FL/FR |
| sulfurous |
furfuryl thioacetate
FL/FR |
| waxy |
9- decenoic acid
FL/FR |
heptyl octanoate
FL/FR |
2,4- nonadien-1-ol
FL/FR |
nonanoic acid
FL/FR |
propyl decanoate
FL/FR |
delta- tetradecalactone
FL/FR |
2- tridecanone
FL/FR |
| For Flavor |
| No flavor group found for these |
9- decen-2-one
FL |
6,7- dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL |
6,7- dimethyl dihydrocyclopentapyrazine
FL |
2,5- dimethyl pyrazine and 2,6-dimethyl pyrazine mixture
FL |
2,5- dimethyl thiazole
FL |
2,5- dithiahexane
FL |
epoxy-2-decenal
FL |
furfuryl hexanoate
FL |
guaiyl acetate
FL/FR |
(E,E)-2,4- heptadien-1-ol
FL |
heptanal cyclic propylene acetal
FL/FR |
2- heptenal
FL/FR |
hexanal butane-2,3-diol acetal
FL |
hexanal octane-1,3-diol acetal
FL |
hexyl (E)-2-hexenoate
FL |
methyl 2-(methyl thio) acetate
FL |
methyl 2-hexenoate
FL/FR |
3- methyl crotonic acid
FL |
6- methyl octanal
FL |
S- methyl thiopropionate
FL |
6- methyl-5-hepten-2-one propylene glycol acetal
FL/FR |
2- octenal
FL/FR |
propyl decanoate
FL/FR |
2- propyl pyridine
FL |
pyrazines mixture
FL |
sulfuryl butyrate
FL/FR |
sulfuryl decanoate
FL/FR |
sulfuryl hexanoate
FL/FR |
sulfuryl isobutyrate
FL/FR |
2- tetradecenal
FL/FR |
|
5- acetyl-2,3-dihydro-1,4-thiazine
FL |
(±)-3-( methyl thio) heptanal
FL |
3-( methyl thio) methyl thiophene
FL |
sulfuryl octanoate
FL/FR |
sulfuryl propionate
FL/FR |
| acidic |
| acidic |
2- ethyl butyric acid
FL/FR |
propionic acid
FL |
| aldehydic |
acetyl nonyryl
FL/FR |
octanal (aldehyde C-8)
FL/FR |
| brown |
2-oxo butyric acid
FL/FR |
| burnt |
iso propenyl pyrazine
FL/FR |
| citrus |
cilantro leaf oil
FL/FR |
| coconut |
delta- decalactone
FL/FR |
delta- octalactone
FL/FR |
| cooling |
manzanate (Givaudan)
FL/FR |
| creamy |
acetoin
FL/FR |
butyl butyryl lactate
FL/FR |
creamy lactone
FL/FR |
gamma- undecalactone (aldehyde C-14 (so-called))
FL/FR |
para- vanillic acid
FL/FR |
| dairy |
methyl (Z)-5-octenoate
FL/FR |
| fatty |
(Z)- dairy lactone
FL/FR |
2,4- decadienal
FL |
(E,E)-2,4- heptadienal
FL |
4- methyl octanoic acid
FL/FR |
2,4- nonadien-1-ol
FL/FR |
2,4- nonadienal
FL |
nonanoic acid
FL/FR |
(Z)-2- nonen-1-ol
FL/FR |
2- nonenal
FL/FR |
(E)-2- octenal
FL/FR |
2- tridecanone
FL/FR |
| fishy |
4,5- dimethyl thiazole
FL |
| floral |
methyl dihydrojasmonate
FL/FR |
| fruity |
iso amyl octanoate
FL/FR |
ethyl hexanoate
FL/FR |
2- ethyl-2,5-dihydro-4-methyl thiazole
FL |
3- heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR |
methyl (E)-3-nonenoate
FL |
methyl 2-methyl butyrate
FL/FR |
methyl 3-nonenoate
FL/FR |
octen-1-yl cyclopentanone
FL/FR |
| green |
iso butyl methyl ketone
FL/FR |
3- decen-2-one
FL/FR |
dihydroxyacetophenone (mixed isomers)
FL |
(E,Z)-2,6- dodecadienal
FL/FR |
dodecanal dimethyl acetal
FL/FR |
geranyl isovalerate
FL/FR |
heptanal (aldehyde C-7)
FL/FR |
heptanal 2,3-butane diol acetal
FL |
(Z)-4- heptenal
FL/FR |
(E)-2- heptenal
FL |
2,4- hexadienal
FL |
hexanal (aldehyde C-6)
FL/FR |
(Z)-3- hexenal
FL/FR |
2- hexyl pyridine
FL |
iso jasmone
FL/FR |
methyl heptine carbonate
FL/FR |
(E,Z)-3,6- nonadien-1-ol
FL/FR |
(E,Z)-2,6- nonadienal
FL/FR |
(E)-2- nonen-1-ol
FL/FR |
(E)-2- nonenal
FL/FR |
(E,E)-2,4- octadienal
FL |
2,4- octadienal
FL |
(E)-2- octen-1-yl acetate
FL/FR |
3- octyl acetate
FL/FR |
| ketonic |
3- heptanone
FL/FR |
| lactonic |
gamma- octalactone
FL/FR |
| musty |
2,5- dimethyl pyrazine
FL/FR |
2- ethoxythiazole
FL |
| nutty |
3- acetyl-2,5-dimethyl thiophene
FL |
2- acetyl-3-methyl pyrazine
FL/FR |
2- acetyl-3,5-dimethyl pyrazine
FL/FR |
2- acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR |
arachis hypogaea fruit extract
FL |
3,6- cocoa pyrazine
FL/FR |
1- ethyl-2-acetyl pyrrole
FL |
filbert heptenone B
FL/FR |
methoxymethyl pyrazine
FL/FR |
nutty quinoxaline
FL/FR |
sesame absolute
FL/FR |
| roasted |
3,5- diisobutyl-1,2,4-trithiolane
FL |
furfuryl thioacetate
FL/FR |
| soapy |
dodecanal (aldehyde C-12 lauric)
FL/FR |
| sour |
butyric acid
FL/FR |
| spicy |
cumin seed absolute
FL/FR |
| sulfurous |
potato butanone
FL |
| waxy |
9- decenoic acid
FL/FR |
heptyl octanoate
FL/FR |
delta- tetradecalactone
FL/FR |
undecanal
FL/FR |
(E)-2- undecenal
FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | furan, 2-heptyl- | | 2- | heptylfuran | | 2-N- | heptylfuran |
Articles:
|
3D/inchi
