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octyl 2-furoate

Chemical Structure

General Material Information

Preferred name octyl 2-furoate
Trivial Name Octyl 2-furoate
Short Description 2-furancarboxylic acid, octyl ester
Formula C13 H20 O3
CAS Number 39251-88-2
FEMA Number 3518
Flavis Number 13.073
ECHA Number 254-378-9
FDA UNII FO88UQ934J
Nikkaji Number J261.351D
MDL MFCD00209524
COE Number 10864
NMR Predictor External link
JECFA Food Flavoring 750 octyl 2-furoate
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 39251-88-2 ; OCTYL 2-FUROATE
Synonyms
  • 2-furan carboxylic acid octyl ester
  • 2-furancarboxylic acid, octyl ester
  • octyl 2-furan carboxylate
  • octyl 2-furancarboxylate
  • N- octyl 2-furancarboxylate
  • octyl furan-2-carboxylate
  • octyl-2-furoate
  • 2-Furancarboxylic acid, octyl ester
  • 2-Furoic acid octyl ester
  • n-Octyl 2-furancarboxylate

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Perfumer & Flavorists Start search
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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):HMDB37726
FooDB:FDB016856
Export Tariff Code:2932.19.5000
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

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 224.30000305176
Specific gravity @ 25 °C
Pounds per Gallon
Boiling Point 126 to 127°C @ 1 mm Hg
Acid Value 1 max KOH/g
Vapor Pressure 0.001 mmHg @ 25 °C
Flash Point TCC Value 100 °C TCC
logP (o/w) 4.669 est
Solubility
alcohol Yes
water, 5.843 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Waxy
oily, waxy, earthy, mushroom, creamy, tallow
General comment At 10.00 % in dipropylene glycol. oily waxy earthy mushroom creamy tallow
Mosciano, Gerard P&F 19, No. 1, 27, (1994) Oily, waxy, earthy, mushroom-like with a creamy tallow nuance
Flavor Type: Waxy
waxy, fatty, brown, brothy, mushroom, green, metallic
Mosciano, Gerard P&F 19, No. 1, 27, (1994) At 10.00 ppm. Waxy, fatty, brown, brothy, mushroom-like with a green metallic nuance

Potential Uses

Applications
Flavoring purposes Meat, Mushroom, Tallow, Tropical

Safety Information

Safety information

Preferred SDS: View
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:
flavoring agents
Recommendation for octyl 2-furoate 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): 0.10 (μg/capita/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: 10
Click here to view publication 10
average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -5.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -20.00000
condiments / relishes: --
confectionery froastings: -20.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: -10.00000
fruit ices: -10.00000
gelatins / puddings: -10.00000
granulated sugar: --
gravies: --
hard candy: --
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: --

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):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 13 (FGE.13); Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 (Commission Regulation (EC) No 1565/2000 of 18
View page or View pdf

Flavouring Group Evaluation 66 (FGE.66)[1]:Consideration of furfuryl alcohol and related flavouring substances evaluated by JECFA (55th meeting) structurally related to Furfuryl and furan derivatives with and without additional side chain substituents and heteroatoms evaluated by EFSA in FGE.13 (2005)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 13Rev1: Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14
View page or View pdf

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 13, Revision 2 (FGE.13Rev2): Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 66, Revision 1 (FGE.66Rev1): Consideration of Furfuryl Alcohol and Related Flavouring Substances Evaluated by JECFA (55th meeting)
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 13 Revision 3 (FGE.13Rev3): furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :62901
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
octyl furan-2-carboxylate
Chemidplus:0039251882