5-METHYL FURFURAL - CAS 620-02-0
Category:
Flavor & Fragrance
Product Name:
5-METHYL FURFURAL
Synonyms:
2-Furancarboxaldehyde, 5-methyl-, 5-METHYL FURFURAL, 5-Methyl-2-furaldehyde, 5-Methylfurfural
CAS Number:
620-02-0
Molecular Weight:
110.11
Molecular Formula:
C6H6O2
COA:
Inquire
MSDS:
Inquire
Olfactive Family:
Others
FEMA:
2702
Odor description:
A spicy, caramel, cherry, almond odor.
Taste description:
Characteristic sweet almond, black cherry, nuttier than benzaldehyde & not as drying as furfural.
Chemical Structure
CAS 620-02-0 5-METHYL FURFURAL

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Reference Reading


1.Volatile profiling of high quality hazelnuts (Corylus avellana L.): chemical indices of roasting.
Nicolotti L1, Cordero C, Bicchi C, Rubiolo P, Sgorbini B, Liberto E. Food Chem. 2013 Jun 1;138(2-3):1723-33. doi: 10.1016/j.foodchem.2012.11.086. Epub 2012 Nov 29.
The study proposes an investigation strategy to identify sensitive, robust and reliable chemical markers of hazelnut roasting. A fully-automated and validated analytical method, based on Headspace Solid Phase Microextraction (HS-SPME) coupled with Gas Chromatography-Mass Spectrometric detection (GC-MS), for effective off-line monitoring of changes in the volatile profile of high-quality hazelnuts was developed. Samples from two different harvests were submitted to roasting, following different time/temperature protocols and different technologies, enabling chemical changes to be correlated with technological processing and sensory quality. Chemical indices, expressed as analyte response ratio, were defined and their trend observed across roasting profiles. Reliability and robustness of chemical indices were also evaluated, in view of their application to on-line monitoring with Mass Spectrometry-based electronic nose technology (MS-nose).
2.Modelling the Maillard reaction during the cooking of a model cheese.
Bertrand E1, Meyer XM2, Machado-Maturana E3, Berdagué JL3, Kondjoyan A3. Food Chem. 2015 Oct 1;184:229-37. doi: 10.1016/j.foodchem.2015.03.097. Epub 2015 Mar 28.
During processing and storage of industrial processed cheese, odorous compounds are formed. Some of them are potentially unwanted for the flavour of the product. To reduce the appearance of these compounds, a methodological approach was employed. It consists of: (i) the identification of the key compounds or precursors responsible for the off-flavour observed, (ii) the monitoring of these markers during the heat treatments applied to the cheese medium, (iii) the establishment of an observable reaction scheme adapted from a literature survey to the compounds identified in the heated cheese medium (iv) the multi-responses stoichiokinetic modelling of these reaction markers. Systematic two-dimensional gas chromatography time-of-flight mass spectrometry was used for the semi-quantitation of trace compounds. Precursors were quantitated by high-performance liquid chromatography. The experimental data obtained were fitted to the model with 14 elementary linked reactions forming a multi-response observable reaction scheme.
3.Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies.
Canas S1, Caldeira I, Belchior AP. Food Chem. 2013 Jun 15;138(4):2460-7. doi: 10.1016/j.foodchem.2012.12.018. Epub 2012 Dec 27.
This study provides innovative information on the influence of new technologies of ageing (stainless steel tanks with wood staves or wood tablets of chestnut or Limousin oak), in comparison with traditional technology (oak wooden barrels), on the extraction/oxidation kinetics of low molecular weight compounds of wine brandy. The brandy was sampled and analysed by HPLC during the first year of ageing. The results show that most of the compounds tend to increase over the time, but their extraction/oxidation kinetics depend on the ageing technology. The wooden barrels promote greater enrichment in the majority of the compounds. However, gallic acid, ellagic acid and syringaldehyde, and vanillin and 5-methylfurfural, which are strong antioxidants and key-odourant compounds, respectively, present higher contents in the brandy aged with the alternative technologies. Chestnut proves to be a suitable alternative to Limousin oak for the ageing of brandy in all the studied technologies, inducing faster evolution and high quality.
4.Synthesis of some new carbonitriles and pyrazole coumarin derivatives with potent antitumor and antimicrobial activities.
Hafez OM, Nassar MI, El-Kousy SM, Abdel-Razik AF, Sherien MM, El-Ghonemy MM. Acta Pol Pharm. 2014 Jul-Aug;71(4):594-601.
3-Acetyl-4-hydroxycoumarin (2) was reacted with some aldehydes (4-chlorobenzaldehyde, 4-bromobenzaldehyde, 5-methylfurfural) to afford the chalcones (3a-c). Cyclization of these chalcones with malononitrile in the presence of ammonium acetate afforded pyridine carbonitriles (4a-c), while the cyclization reaction of chalcones (3a-c) with ethyl cyanoacetate afforded the oxopyridine carbonitriles (5a-c). On the other hand, the chalcones (3a-c) reacted with hydrazine hydrate in alcohol to yield pyrazoles (6a-c), but when the same reaction is carried out in the presence of acetic acid, the acetyl pyrazole derivatives (7a-c) were obtained. Finally, the reaction of the chalcones (3a-c) with phenylhydrazine afforded phenylpyrazole derivatives (8a-c). The structures of synthesized compounds were confirmed by their micro analysis and spectral data (IR, NMR and MS). Twelve samples were evaluated for the human breast adenocarcinoma cytotoxicity, three of them showed moderate activity, the rest of the samples showed weak cytotoxic activity (very high IC50), but for the hepatocarcinoma cell lines four samples showed weak cytotoxic effect, while the rest of the compounds showed very weak effect.