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Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless solid (est) |
| Assay: | 95.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Melting Point: | 37.00 °C. @ 760.00 mm Hg
|
| Boiling Point: | 203.00 °C. @ 760.00 mm Hg
|
| Vapor Pressure: | 0.284000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 170.00 °F. TCC ( 76.67 °C. )
|
| logP (o/w): | 1.097 (est) |
| Soluble in: |
| | alcohol | | | water, slightly | | | water, 6189 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Type: spicy |
| spicy caramellic |
| Odor Description:at 100.00 %. spicy caramel |
| Taste Description: weak furanic |
| Odor and/or flavor descriptions from others (if found). |
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: |
intraperitoneal-mouse LDLo 62500 ug/kg
BEHAVIORAL: ALTERED SLEEP TIME (INCLUDING CHANGE IN RIGHTING REFLEX)
LUNGS, THORAX, OR RESPIRATION: DYSPNEA
BEHAVIORAL: ATAXIA
"Summary Tables of Biological Tests," National Research Council Chemical-Biological Coordination Center. Vol. 6, Pg. 217, 1954.
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
|
Not determined
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Safety in Use Information:
| Category: | | flavoring agents |
| Recommendation for furfuryl acetone usage levels up to: | | | not for fragrance use.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 2.20 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 3.00 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 430 (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: 22 |
| Click here to view publication 22 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | - |
| beverages(nonalcoholic): | 5.00000 | 25.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | 2.00000 | 10.00000 |
| chewing gum: | 3.00000 | 15.00000 |
| condiments / relishes: | - | - |
| confectionery froastings: | 2.00000 | 10.00000 |
| egg products: | 4.00000 | 20.00000 |
| fats / oils: | - | - |
| fish products: | 2.00000 | 10.00000 |
| frozen dairy: | 1.00000 | 5.00000 |
| fruit ices: | 3.00000 | 15.00000 |
| gelatins / puddings: | 3.00000 | 15.00000 |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | - | - |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | - | - |
| milk products: | 1.00000 | 5.00000 |
| nut products: | 3.00000 | 15.00000 |
| other grains: | - | - |
| poultry: | 2.00000 | 10.00000 |
| processed fruits: | 1.00000 | 5.00000 |
| processed vegetables: | 2.00000 | 10.00000 |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | 2.00000 | 10.00000 |
| soft candy: | 5.00000 | 25.00000 |
| soups: | - | - |
| sugar substitutes: | 2.00000 | 10.00000 |
| 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): | 2.50000 | 15.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | - | - |
| Edible ices, including sherbet and sorbet (03.0): | - | - |
| Processed fruit (04.1): | 2.00000 | 10.00000 |
| 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 | 10.00000 |
| Bakery wares (07.0): | 1.00000 | 25.00000 |
| Meat and meat products, including poultry and game (08.0): | 1.00000 | 5.00000 |
| 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): | 0.30000 | 25.00000 |
| 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
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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
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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
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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
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| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):699-17-2 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :12780 |
| National Institute of Allergy and Infectious Diseases:Data |
| 4-furan-2-ylbutan-2-one |
| Chemidplus:0000699172 |
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| acidic |
cyclohexyl acetic acid
FL/FR |
| balsamic |
2- acetyl furan
FL/FR |
| buttery |
acetoin
FL/FR |
acetyl propionyl
FL/FR |
3,4- hexane dione
FL/FR |
| caramellic |
2-oxo butyric acid
FL/FR |
caramel furanone solution
FL/FR |
caramel pentadione
FL/FR |
cyclotene
FL/FR |
cyclotene hydrate
FL/FR |
alpha,alpha- dimethyl anisyl acetone
FL/FR |
ethyl 2-hydroxy-2-methyl butyrate
FL/FR |
ethyl cyclopentenolone
FL/FR |
ethyl maltol
FL/FR |
5- ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-one
FL/FR |
fenugreek absolute
FL/FR |
geranyl crotonate
FR |
immortelle absolute
FL/FR |
levulinic acid
FL/FR |
maltol
FL/FR |
maltyl propionate
FL/FR |
maple furanone
FL/FR |
menthone lactone
FL/FR |
mesitene lactone
FR |
5- methyl furfural
FL/FR |
rosefuran
FL/FR |
shoyu furanone
FL/FR |
strawberry furanone
FL/FR |
strawberry furanone acetate
FL/FR |
toffee furanone
FL/FR |
| coconut |
gamma- heptalactone
FL/FR |
| coumarinic |
tonka bean resinoid
FR |
| creamy |
gamma- butyrolactone
FL/FR |
| ethereal |
ethyl 4-pentenoate
FL/FR |
ethyl pyruvate
FL/FR |
iso valeraldehyde propylene glycol acetal
FL/FR |
| fermented |
ethyl (E)-2-crotonate
FL/FR |
| fruity |
(E)- ethyl tiglate
FL/FR |
tetrahydrofurfuryl acetate
FL/FR |
| green |
iso amyl 3-(2-furan) propionate
FL/FR |
| herbal |
butyl levulinate
FL/FR |
| musty |
3- acetyl-2,5-dimethyl furan
FL/FR |
| nutty |
2- acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR |
2,3- dimethyl pyrazine
FL/FR |
nutty cyclohexenone
FL/FR |
| phenolic |
4- methyl-2,6-dimethoxyphenol
FL/FR |
| spicy |
(E)- tiglic acid
FL/FR |
| sweet |
vanilla oleoresin bali
FL/FR |
| tonka |
tonka bean absolute
FR |
| vanilla |
ethyl vanillin
FL/FR |
vanillyl isobutyrate
FL/FR |
| vegetable |
tetrahydrofurfuryl alcohol
FL/FR |
| For Flavor |
| No flavor group found for these |
2- acetyl-3,4,5,6-tetrahydropyridine
FL |
allyl 2-furoate
FL |
benzyl disulfide
FL |
2,5- diethyl tetrahydrofuran
FL |
alpha,alpha- dimethyl anisyl acetone
FL/FR |
ethyl 2-hydroxy-2-methyl butyrate
FL/FR |
ethyl 4-pentenoate
FL/FR |
5- ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-one
FL/FR |
menthone lactone
FL/FR |
rosefuran
FL/FR |
|
iso amyl 3-(2-furan) propionate
FL/FR |
| acidic |
| acidic |
levulinic acid
FL/FR |
dextro,laevo- tartaric acid
FL |
| bready |
mango furanone
FL |
| brown |
2-oxo butyric acid
FL/FR |
5- methyl furfural
FL/FR |
tetrahydrofurfuryl acetate
FL/FR |
(E)- tiglic acid
FL/FR |
| burnt |
furfuryl alcohol
FL |
| buttery |
diacetyl
FL |
3,4- hexane dione
FL/FR |
| caramellic |
caramel dione
FL |
caramel furanone
FL |
caramel furanone solution
FL/FR |
caramel pentadione
FL/FR |
cyclotene
FL/FR |
cyclotene hydrate
FL/FR |
ethyl maltol
FL/FR |
5- ethyl-3,4,5,6-tetramethyl cyclohexen-2-one
FL |
fenugreek absolute
FL/FR |
maltol
FL/FR |
maltyl propionate
FL/FR |
maple furanone
FL/FR |
3- methyl butyl 2-furyl butyrate
FL |
shoyu furanone
FL/FR |
strawberry furanone
FL/FR |
strawberry furanone acetate
FL/FR |
toffee furanone
FL/FR |
| coffee |
2- thiophene thiol
FL |
| creamy |
acetoin
FL/FR |
| fatty |
(E,E)-2,4- undecadienal
FL |
2,4- undecadienal
FL |
| fruity |
(E)- ethyl tiglate
FL/FR |
furfuryl valerate
FL |
2- pentanoyl furan
FL |
iso valeraldehyde propylene glycol acetal
FL/FR |
| green |
immortelle absolute
FL/FR |
| herbal |
butyl levulinate
FL/FR |
5- hydroxymethyl furfural
FL |
| jammy |
ethyl cyclopentenolone
FL/FR |
| lactonic |
gamma- heptalactone
FL/FR |
| milky |
gamma- butyrolactone
FL/FR |
| musty |
ethyl (E)-2-crotonate
FL/FR |
| nutty |
2- acetyl furan
FL/FR |
3- acetyl-2,5-dimethyl furan
FL/FR |
2- acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR |
2,3- dimethyl pyrazine
FL/FR |
nutty cyclohexenone
FL/FR |
peanut oxazole
FL |
tetrahydrofurfuryl alcohol
FL/FR |
| phenolic |
4- methyl-2,6-dimethoxyphenol
FL/FR |
| rummy |
ethyl pyruvate
FL/FR |
| sweet |
cyclohexyl acetic acid
FL/FR |
vanilla oleoresin bali
FL/FR |
| toasted |
acetyl propionyl
FL/FR |
| vanilla |
ethyl vanillin
FL/FR |
vanillyl isobutyrate
FL/FR |
| waxy |
furfuryl octanoate
FL |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 2- | butanone, 4-(2-furanyl)- | | 2- | butanone, 4-(2-furyl)- | | 4- | furan-2-yl-butan-2-one | | 4-( | furan-2-yl)butan-2-one | | 4- | furan-2-ylbutan-2-one | | 1-(2- | furanyl)-3-butanone | | | furfurylacetone | | 4- | furyl-2-butanone | | 1-(2- | furyl) butan-3-one | | 4-(2- | furyl)-2-butanone | | 1-(2- | furyl)-3-butanone | | 4-(2- | furyl)butan-2-one | | 1-(2- | furyl)butan-3-one |
Articles:
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3D/inchi
