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ethyl 3-(2-furyl) propanoate
Ethyl 3-(2-furyl) propanoate is a flavor and fragrance compound known for its sweet, fruity pineapple odor and use in food and beverage formulations.
General Material Description
Ethyl 3-(2-furyl) propanoate is an organic ester with the molecular formula C9H12O3. It appears as a clear liquid and is characterized by a sweet, fruity aroma reminiscent of pineapple with balsamic undertones. This compound belongs to the class of furan esters and is known under several synonyms including ethyl 2-furanpropanoate and emanol. It is referenced in chemical databases such as PubChem and is typically synthesized or isolated for use in flavor and fragrance formulations. Sourced mainly through synthetic routes, ethyl 3-(2-furyl) propanoate is prized for its tropical and fruity notes that enhance food products and perfumes.
Occurrence, Applicability & Potential Uses
Ethyl 3-(2-furyl) propanoate occurs naturally in certain alcoholic beverages such as rum, contributing to its complex aroma profile. Its applicability spans flavor and fragrance industries where it is employed to impart fruity, pineapple-like notes with subtle balsamic and spicy nuances. The compound’s inclusion is regulated under standards such as FEMA (US), with FEMA number 2435 confirming its recognition as a flavoring substance. It also complies with IFRA (Global) guidelines that recommend usage limits in fragrance concentrates, ensuring safe incorporation into consumer products. Potential uses extend to enhancing citrus, fruit punch, mango, and horseradish flavor profiles, as well as adding amber, chamomile, floral, and woody nuances in perfumes.
Physico-Chemical Properties Summary
Ethyl 3-(2-furyl) propanoate melts between 24 and 25°C and boils at approximately 120 to 121°C under reduced pressure (17 mm Hg). It has a molecular weight of about 168.2 g/mol and a logP estimated at 2.015, indicating moderate lipophilicity. The vapor pressure at 25°C is low (0.148 mmHg), suggesting modest volatility suitable for sustained aroma release in formulations. Slight water solubility and good solubility in alcohols make it compatible with varied product matrices. The flash point around 91°C (196°F) reflects its moderate flammability. These properties influence its use in complex flavor blends and aroma formulations, balancing volatility and persistence.
FAQ
What is ethyl 3-(2-furyl) propanoate and what are its main characteristics?
Ethyl 3-(2-furyl) propanoate is a furan-based ester compound primarily used as a flavor and fragrance agent. It exhibits a sweet, fruity aroma reminiscent of pineapple with balsamic and slightly spicy undertones. The compound appears as a clear liquid with the molecular formula C9H12O3 and a molecular weight of approximately 168.2 g/mol. It is known by several synonyms, including ethyl 2-furanpropanoate and emanol. Its sensory qualities make it valuable in enhancing fruity and tropical flavor profiles.
Where does ethyl 3-(2-furyl) propanoate occur naturally, and how is it applied in industry?
Ethyl 3-(2-furyl) propanoate naturally occurs in some alcoholic beverages such as rum, contributing to their distinctive aroma. Industrially, it is synthesized and applied in flavor and fragrance formulations to impart fruity and tropical notes including pineapple, mango, and citrus characteristics. Its use extends to adding amber, chamomile, floral, woody, and balsamic nuances in perfumes. Its solubility properties and volatility make it suitable for incorporation into both food and cosmetic products.
What regulations and safety considerations apply to ethyl 3-(2-furyl) propanoate in food and fragrances?
Ethyl 3-(2-furyl) propanoate is regulated under standards such as FEMA (US) where it holds FEMA number 2435 and is recognized as a safe flavoring substance when used within specified limits. The International Fragrance Association (IFRA, Global) recommends usage levels up to 0.5% in fragrance concentrates to ensure consumer safety. Safety data indicate it may cause irritation to eyes, skin, and respiratory system, requiring appropriate handling precautions. It is classified as harmful (Xn) under European regulations, and users should follow safety guidelines such as wearing protective equipment and avoiding ingestion or inhalation during handling.
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
| ethyl 3-furan-2-ylpropanoate | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 10031-90-0 |
| Pubchem (cid): | 61450 |
| Pubchem (sid): | 135017163 |
| Publications by Info | |
| substances containing furan substitution | |
| Publications by US Patents | |
| 3,952,024 - Furfurylthioacetone | |
| Flavoring agent | |
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): | HMDB32921 |
| FooDB: | FDB010904 |
| Export Tariff Code: | 2932.19.0002 |
| 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 |
General Material Information
| Preferred name | ethyl 3-(2-furyl) propanoate |
| Trivial Name | Ethyl 2-furanpropanoate |
| Short Description | ethyl 3-(2-furyl)propanoate |
| Formula | C9 H12 O3 |
| CAS Number | 10031-90-0 |
| FEMA Number | 2435 |
| Flavis Number | 13.022 |
| ECHA Number | 233-097-5 |
| FDA UNII | 2RAP445QD8 |
| Nikkaji Number | J241.236E |
| MDL | MFCD00036496 |
| COE Number | 2091 |
| Bio Activity Summary | External link |
| NMR Predictor | External link |
| JECFA Food Flavoring | 1513 ethyl 3-(2-furyl)propanoate |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 10031-90-0 ; ETHYL 2-FURANPROPIONATE |
| Synonyms |
|
Suppliers
| Augustus Oils | Bedoukian Research |
| BOC Sciences | Penta International |
| Sigma-Aldrich | Synerzine |
| Augustus Oils Ltd | Penta International Corporation |
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 168.1922454834 |
| Melting Point | 24 to 25°C @ 760 mm Hg |
| Boiling Point | 120 to 121°C @ 17 mm Hg |
| Acid Value | 5 max KOH/g |
| Vapor Pressure | 0.148 mmHg @ 25 °C |
| Vapor Density | 1 |
| Flash Point TCC Value | 91.11 °C TCC |
| logP (o/w) | 2.015 est |
| Solubility | |
| alcohol | Yes |
| water, very slightly | Yes |
| water, 524.5 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Fruity | |
| sweet, fruity, pineapple, balsamic, ripe, acrylate, rummy, horseradish, cooked, jammy | |
| Odor strength | medium |
| Substantivity | 68 hour(s) at 100.00 % |
| Luebke, William tgsc, (1986) | At 100.00 %. sweet fruity pineapple balsam |
| Mosciano, Gerard P&F 18, No. 6, 33, (1993) | Sweet, fruity, pineapple, ripe, acrylate rumy note, horseradish and slightly cooked jammy nuance |
| Flavor Type: Fruity | |
| pineapple, fruity, sweet, spicy, tropical, ripe, jammy | |
| Mosciano, Gerard P&F 18, No. 6, 33, (1993) | At 15.00 ppm. Pineapple, fruity, sweet slightly spicy, tropical, ripe and slightly jammy |
| Strong, aged cheese, as well as overripe fruit, particularly pineapple. | Strong, aged cheese, overripe fruit especially pineapple |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Amber , Balsam , Chamomile , Floral , Woody |
| Flavoring purposes | Citrus , Fruit punch , Horseradish , Mango , Pineapple |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xn - Harmful. | |
| R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 20/21 - When using do not eat, drink or smoke. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection. | |
| 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 ethyl 3-(2-furyl) propanoate usage levels up to: | |||
| 0.5000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.07 (μg/capita/day) | ||
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 1000 (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: 3 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 7.50000 | |
| beverages(nonalcoholic): | - | 1.60000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 1.60000 | |
| fruit ices: | - | 1.60000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 5.60000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| 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): | 3.70000 | - | |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | - | - | |
| Edible ices, including sherbet and sorbet (03.0): | - | - | |
| Processed fruit (04.1): | - | - | |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - | |
| Confectionery (05.0): | 3.75000 | - | |
| Chewing gum (05.3): | - | - | |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | - | - | |
| Bakery wares (07.0): | 4.26000 | - | |
| 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): | - | - | |
| Foodstuffs intended for particular nutritional uses (13.0): | - | - | |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 0.95000 | - | |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 1.00000 | - | |
| 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):10031-90-0 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :61450 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:3 |
| ethyl 3-furan-2-ylpropanoate |
| Chemidplus:0010031900 |