| Identification | Back Directory | [Name]
ALLYL 2-FUROATE | [CAS]
4208-49-5 | [Synonyms]
NSC 18604
FEMA 2030
ALLYL FUROATE
ALLYL 2-FUROATE
2-ALLYL FUROATE
ALLYL 2-FUROATE 98+%
Allyl 2-furancarboxylate
2-Furoic acid allyl ester
Allyl furan-2-carboxylate
2-Allyl furoate USP/EP/BP
prop-2-enyl furan-2-carboxylate
2-Furancarboxylic acid allyl ester
furan-2-carboxylic acid allyl ester
2-furancarboxylicacid,2-propenylester
2-Furancarboxylic acid, 2-propen-1-yl ester | [EINECS(EC#)]
224-128-3 | [Molecular Formula]
C8H8O3 | [MDL Number]
MFCD00016580 | [MOL File]
4208-49-5.mol | [Molecular Weight]
152.15 |
| Hazard Information | Back Directory | [Chemical Properties]
A liquid with caramellic, fruity odor | [Chemical Properties]
Colorless or yellowish liquid | [Physical properties]
Colorless or pale straw-colored liquid. Darkens when exposed to daylight or air.
Very slightly soluble in water, miscible with
alcohol, essential oils, flavor chemicals, and
soluble in Propylene giycol. | [Occurrence]
Reported found in grilled and roasted beef and shoyu (fermented soya hydrolysate).
| [Uses]
flavors and fragrances | [Definition]
ChEBI: 2-Propenyl 2-furancarboxylate is a carboxylic ester. It is functionally related to a 2-furoic acid. |
| Questions And Answer | Back Directory | [Aroma]
Caramellic-fruity odor, often classified as "jam-like" or "cooked-preserve-like", reminiscent of canned, syrypy fruit, Fruity-pineapple-strawberry-like flavor with a distinct note toward the caramellic (according to purity of the chemical). Useful in flavors for imitation Pineapple, Strawberry, Mango, etc. in traces (mostly less than 1 ppm in the finished food). Interesting in imitation - or "reconditioned" Coffee flavor. |
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