2,3-dimethyl benzofuran, 3782-00-1

Supplier Sponsors

Best of Chemicals Supplier
Quality supplier of research chemicals and biochemicals including inhibitors, building blocks, GMP Products, impurities and metabolites, APIs for Veterinary, Natural Compounds, ADCs, Stem Cell Molecule and chiral compounds.
BOC Sciences provides a wide range of services to support the pharmaceutical industry through all stages of drug discovery including Custom Synthesis of those chemicals that are not in stock, Isotope Labeling Service, Chiral Synthesis and Resolution, Bioconjugation, PEGylation services, analytical services.
BOC Sciences is a brand of BOCSCI Inc. We leverage our wide spectrum of business in the fields of development, manufacturing, marketing, and distribution to help you make best-informed decisions tailored to your evolving needs for premium chemicals. Our complete suite of CRO services spans the entire molecule development pipeline including contract research for target identification, building blocks, compound synthesis, biochemical and cellular analysis, preclinical animal tests, and clinical studies.
Email:	Marketing
US Email:	Marketing
Email:	Sales
US Email:	Sales
Voice: 1-631-485-4226
Fax: 1-631-614-7828
US Voice: 1-631-485-4226
US Fax: 1-631-614-7828
Europe	44-203-286-1088
Facebook
Twitter
Linkedin
Blog
Get the App!
CODE103676 CODE103676
Product(s):
3782-00-1 2,3-Dimethylbenzofuran

Synerzine, Inc.

Innovation. Customization. Aroma Ingredients.
Synerzine is a leading supplier of flavor and fragrance ingredients.
Synerzine expresses what we have grown to embody as an organization - the synergy and connection between raw ingredients, science, technology, and the final product. Our experienced team is passionate about bringing our customers high-quality innovative ingredients that they can trust.
Building upon our 44 year history, the Synerzine team provides customers around the globe with convenient access to over 1200 high-quality aroma ingredients. We actively engage with customers to add a wide array of new products and services on a regular basis. Our aim is to delight every customer with our exceptional services, large product selection, customization and the highest quality and safety standards. We provide our customers with true value designed to help them bring their products to market faster.
US Email:	Customer Service
US Email:	Sales
US Voice: (404) 524-6744
US Fax: (404) 577-1651
Inquiry
Products List:	View
CODE103676 CODE103676
Product(s):
W0483 2,3-DIMETHYLBENZOFURAN

Flavor Demo Formulas
Name:	2,3-dimethyl-1-benzofuran
CAS Number:	3782-00-1	3D/inchi
ECHA EINECS - REACH Pre-Reg:	223-245-7
FDA UNII:	IGH41K1QPK
Nikkaji Web:	J217.680G
Beilstein Number:	0116665
MDL:	MFCD00078708
CoE Number:	11913
XlogP3-AA:	3.10 (est)
Molecular Weight:	146.18890000
Formula:	C10 H10 O
NMR Predictor:	Predict (works with chrome, Edge or firefox)

Category:flavor and fragrance agents

US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:

Google Scholar:	Search
Google Books:	Search
Google Scholar: with word "volatile"	Search
Google Scholar: with word "flavor"	Search
Google Scholar: with word "odor"	Search
Perfumer and Flavorist:	Search
Google Patents:	Search
US Patents:	Search
EU Patents:	Search
Pubchem Patents:	Search
PubMed:	Search
NCBI:	Search
JECFA Food Flavoring:	1495 2,3-dimethylbenzofuran
DG SANTE Food Flavourings:	13.074 2,3-dimethylbenzofuran
FEMA Number:	3535 2,3-dimethylbenzofuran
FDA:	No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):	3782-00-1 ; 2,3-DIMETHYLBENZOFURAN

Physical Properties:

Appearance:	pale yellow to yellow clear liquid (est)
Assay:	97.00 to 100.00
Food Chemicals Codex Listed:	No
Specific Gravity:	1.03100 to 1.03700 @ 25.00 °C.
Pounds per Gallon - (est).:	8.579 to 8.629
Refractive Index:	1.55400 to 1.56300 @ 20.00 °C.
Boiling Point:	101.00 to 102.00 °C. @ 19.00 mm Hg
Boiling Point:	96.00 to 98.00 °C. @ 15.00 mm Hg
Acid Value:	1.00 max. KOH/g
Vapor Pressure:	0.101000 mmHg @ 25.00 °C. (est)
Flash Point:	187.00 °F. TCC ( 86.11 °C. )
logP (o/w):	3.480 (est)
Soluble in:
	alcohol
	water, 62.2 mg/L @ 25 °C (est)
Insoluble in:
	water

Organoleptic Properties:

Odor Type: phenolic

chemical phenolic smoky tobacco

Odor Description:at 1.00 % in dipropylene glycol. chemical phenolic smoke tobacco

chemical resinous phenolic smoky tobacco pungent licorice black licorice leathery smoky bacon meaty

Odor Description:at 1.00 %. Chemical tar-like, phenolic, smoky, tobacco, slightly pungent with a hint of black licorice drops, leather, cade oil and smoky bacon meaty
Mosciano, Gerard, P&F No. 5th ed., 30, 48, (2005)

Flavor Type: chemical

chemical burnt woody coumarinic tobacco whiskey fusel resinous

Taste Description: at 2.00 ppm. Chemical, burnt woody, coumarin-like, tobacco, whiskey and slightly fusel like, tarry with a lingering aftertaste
Mosciano, Gerard, P&F No. 5th ed., 30, 48, (2005)

Odor and/or flavor descriptions from others (if found).

Cosmetic Information:

None found

Suppliers:

Axsyn

For experimental / research use only.

Benzofuran,2,3-dimethyl-

BOC Sciences

For experimental / research use only.

2,3-Dimethylbenzofuran

Carbosynth

For experimental / research use only.

2,3-Dimethylbenzofuran

Parchem

2,3-dimethyl benzofuran

Synerzine

2,3-DIMETHYLBENZOFURAN

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 2,3-dimethyl benzofuran usage levels up to:
	0.0500 % in the fragrance concentrate.

Maximised Survey-derived Daily Intakes (MSDI-EU):		0.52 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA):		0.01 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI):		160 (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: 11
Click here to view publication 11
		average usual ppm	average maximum ppm
baked goods:		-	2.00000
beverages(nonalcoholic):		-	-
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	1.00000
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:		-	1.00000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	1.00000
snack foods:		-	-
soft candy:		-	-
soups:		-	1.00000
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):		0.43000	-
Fats and oils, and fat emulsions (type water-in-oil) (02.0):		0.50000	1.40000
Edible ices, including sherbet and sorbet (03.0):		0.17000	-
Processed fruit (04.1):		-	-
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2):		-	-
Confectionery (05.0):		0.01700	0.04300
Chewing gum (05.3):		-	-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0):		-	-
Bakery wares (07.0):		-	-
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):		0.43000	-
Foodstuffs intended for particular nutritional uses (13.0):		-	-
Non-alcoholic ("soft") beverages, excl. dairy products (14.1):		0.23000	1.40000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2):		0.54000	2.90000
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):

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 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

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):3782-00-1

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :2734646

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:3

2,3-dimethyl-1-benzofuran

Chemidplus:0003782001

References:

	2,3-dimethyl-1-benzofuran
NIST Chemistry WebBook:	Search Inchi
Canada Domestic Sub. List:	3782-00-1
Pubchem (cid):	2734646
Pubchem (sid):	135263714

Other Information:

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
Videos:	The Periodic Table of Videos
tgsc:	Atomic Weights use for this web site
(IUPAC):	Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):	View
HMDB (The Human Metabolome Database):	HMDB33176
FooDB:	FDB011186
Export Tariff Code:	2932.19.0000
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View
EFSA Update of results on the monitoring of furan levels in food:	Read Report
EFSA Previous report: Results on the monitoring of furan levels in food:	Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food:	Read Report