kahweofuran

Kahweofuran is an organosulfur compound with the molecular formula C₇H₈OS. It belongs to the class of thieno[2,3-c]furans and is specifically identified as 2,3-dihydro-6-methylthieno[2,3-c]furan among its systematic synonyms. This compound features a bicyclic structure incorporating sulfur and oxygen heterocycles. It is typically encountered as a colorless to pale liquid with a characteristically sulfurous aroma. Kahweofuran occurs naturally and is primarily sourced from roasted coffee, contributing to its distinctive smoky and sulfurous notes. Additional chemical and safety details are cataloged in public databases such as PubChem, where its Chemical ID is 526931. This compound is relevant to studies of natural extractives due to its sensory properties and origin.

Kahweofuran naturally occurs in roasted coffee and is considered a component contributing to the volatile profile of coffee aroma. Its sulfurous and smoky odor characteristics suggest a role in flavor chemistry, particularly in the sensory complexity of roasted foods. While recognized as a natural substance, it is primarily investigated for analytical purposes rather than direct flavor or fragrance formulation. According to the Flavor and Extract Manufacturers Association (FEMA) (US), there are no recommended usage levels for kahweofuran in flavor or fragrance products. This aligns with its present classification as a natural extract rather than a compound for additive applications. Research interest often focuses on its identification and quantification in complex food matrices.

Kahweofuran exhibits a boiling point range of 193 to 194°C at standard atmospheric pressure (760 mm Hg), which influences its volatility in aroma release. Its estimated log P (octanol-water partition coefficient) value is approximately 0.4, indicating moderate hydrophilicity. The compound has a measurable water solubility of about 281 mg/L at 25°C, supporting some aqueous dispersion potential. Vapor pressure at 25°C is relatively low (0.663 mmHg), suggesting limited volatility compared to highly volatile aroma compounds. Kahweofuran’s flash point is approximately 70°C (159°F), which is an important safety parameter for handling and storage. These physicochemical attributes affect its sensory impact and behavior during food processing or extraction.

(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
HMDB (The Human Metabolome Database):	HMDB32922
FooDB:	FDB010905
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View
Wikipedia:	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

Safety information

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:
natural substances and extractives
Recommendation for kahweofuran usage levels up to:
	not for fragrance use.
Recommendation for kahweofuran flavor usage levels up to:
	not for flavor use.

Safety references

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 :526931

National Institute of Allergy and Infectious Diseases:Data

6-methyl-2,3-dihydrothieno[2,3-c]furan

Chemidplus:0026693243