2-PENTYL FURAN - CAS 3777-69-3
Category:
Flavor & Fragrance
Product Name:
2-PENTYL FURAN
Synonyms:
2-PENTYL FURAN, Furan, 2-pentyl-
CAS Number:
3777-69-3
Molecular Weight:
138.20
Molecular Formula:
C9H14O
COA:
Inquire
MSDS:
Inquire
Olfactive Family:
Green
FEMA:
3317
Odor description:
Green bean, metallic vegetable odor.
Chemical Structure
CAS 3777-69-3 2-PENTYL FURAN

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Reference Reading


1.Characterization of volatile aroma compounds in different brewing barley cultivars.
Dong L1, Hou Y, Li F, Piao Y, Zhang X, Zhang X, Li C, Zhao C. J Sci Food Agric. 2015 Mar 30;95(5):915-21. doi: 10.1002/jsfa.6759. Epub 2014 Jun 26.
BACKGROUND: Beer is a popular alcoholic malt beverage resulting from fermentation of the aqueous extract of malted barley with hops. The aroma of brewing barley impacts the flavor of beer indirectly, because some flavor compounds or their precursors in beer come from the barley. The objectives of this research were to study volatile profiles and to characterize odor-active compounds of brewing barley in order to determine the variability of the aroma composition among different brewing barley cultivars.
2.Comparative Characterization of Aroma Volatiles and Related Gene Expression Analysis at Vegetative and Mature Stages in Basmati and Non-Basmati Rice (Oryza sativa L.) Cultivars.
Hinge V1,2, Patil H2, Nadaf A3. Appl Biochem Biotechnol. 2016 Feb;178(4):619-39. doi: 10.1007/s12010-015-1898-2. Epub 2015 Oct 19.
Aroma volatiles in Basmati-370, Ambemohar-157 (non-basmati scented), and IR-64 (non-scented) rice cultivars were qualitatively and quantitatively analyzed at vegetative and maturity stages to study their differential accumulation using headspace solid-phase microextraction, followed by gas chromatography mass spectrometry (HS-SPME-GCMS) with selected ion monitoring (SIM) approach. In addition, expression analysis of major aroma volatile 2-acetyl-1-pyrroline (2AP)-related genes, betaine aldehyde dehydrogenase 2 (badh2) and Δ(1)-pyrolline-5-carboxylic acid synthetase (P5CS), were studied by real-time PCR. Maximum number of volatiles recorded at vegetative (72-58) than at mature stage (54-39). Twenty new compounds (12 in scented and 8 in both) were reported in rice. N-containing aromatic compounds were major distinguishing class separating scented from non-scented. Among quantified 26 volatiles, 14 odor-active compounds distinguished vegetative and mature stage.
3.An efficient method for the simultaneous determination of furan, 2-methylfuran and 2-pentylfuran in fruit juices by headspace solid phase microextraction and gas chromatography-flame ionisation detector.
Hu G1, Zhu Y2, Hernandez M2, Koutchma T2, Shao S3. Food Chem. 2016 Feb 1;192:9-14. doi: 10.1016/j.foodchem.2015.06.100. Epub 2015 Jun 30.
A headspace solid phase microextraction (HS-SPME) procedure followed by gas chromatography-flame ionisation detector (GC-FID) analysis was developed and validated for the simultaneous analysis of furan, 2-methylfuran and 2-pentylfuran from juice samples. Extraction at 32 °C for 20 min with stirring at 600 rpm and NaCl concentration 15% (W/V) was the optimal HS-SPME condition for all the three compounds by using a carboxen/polydimethylsiloxane fused silica fibre (75 μm). The extracted compounds were base line separated on a SPB-1 GC column within 12 min. The relative standard deviations of all analytes were less than 6.7%. The recovery rates were between 90.2% and 110.1%. The limits of detection and limits of quantification were 0.056-0.23 ng/mL and 0.14-0.76 ng/mL, respectively. The results showed that the developed method was sensitive, precise, accurate and robust for the determination of furan, 2-methylfuran and 2-pentylfuran in complex matrices without interferences from other components.
4.High-quality Italian rice cultivars: chemical indices of ageing and aroma quality.
Griglione A1, Liberto E2, Cordero C1, Bressanello D1, Cagliero C1, Rubiolo P1, Bicchi C1, Sgorbini B1. Food Chem. 2015 Apr 1;172:305-13. doi: 10.1016/j.foodchem.2014.09.082. Epub 2014 Sep 29.
The volatile fractions of six Italian high-quality rice cultivars were investigated by HS-SPME-GC-MS to define fingerprinting and identify chemical markers and/or indices of ageing and aroma quality. In particular, four non-aromatic (Carnaroli, Carnise, Cerere and Antares) and two aromatic (Apollo and Venere) rices, harvested in 2010 and 2011, were monitored over 12months. Twenty-five aroma components were considered and, despite considerable inter-annual variability, some of them showed similar trends over time, including 2-(E)-octenal as a marker of ageing for all cultivars, and heptanal, octanal and 2-ethyl hexanol as cultivar-specific indicators. The area ratios 2-acetyl-1-pyrroline/1-octen-3-ol, for Venere, and 3-methyl-1-butanol/2-methyl-1-butanol, for Apollo, were also found to act as ageing indices. Additional information on release of key-aroma compounds was also obtained from quantitation and its dependence on grain shape and chemical composition.