Record Information
Version1.0
Creation date2010-04-08 22:10:19 UTC
Update date2018-05-29 18:28:03 UTC
Primary IDFDB012717
Secondary Accession NumbersNot Available
Chemical Information
FooDB Name5-Hydroxymethyl-2-furancarboxaldehyde
Description5-Hydroxymethyl-2-furancarboxaldehyde or simply HMF is obtainable from various carbohydrates. It is found in garden tomatoes, garden onion, and tobacco oil. Constituent of numerous plant spp.. Used as an index of heat treatment and deterioration in food such as tomato paste, honey and fruit juices. Also an indicator of adulteration with acid-converted invert sugars. 5-Hydroxymethylfurfural is a biomarker for the consumption of beer.
CAS Number67-47-0
Structure
Thumb
Synonyms
SynonymSource
2-Hydroxymethyl-5-furfuralChEBI
5-(Hydroxymethyl)-2-furaldehydeChEBI
5-(Hydroxymethyl)-2-furancarbonalChEBI
5-(Hydroxymethyl)-2-furancarboxaldehydeChEBI
5-(Hydroxymethyl)-2-furfuralChEBI
5-(Hydroxymethyl)-2-furfuraldehydeChEBI
5-(Hydroxymethyl)furan-2-aldehydeChEBI
5-(Hydroxymethyl)furfuralChEBI
5-(Hydroxymethyl)furfuroleChEBI
5-HMFChEBI
5-Hydroxymethyl-2-formylfuranChEBI
5-Hydroxymethyl-2-furaldehydeChEBI
5-Hydroxymethyl-2-furancarbaldehydeChEBI
5-Hydroxymethyl-2-furfuralChEBI
5-HydroxymethylfuraldehydeChEBI
5-Hydroxymethylfuran-2-aldehydeChEBI
5-HydroxymethylfurfuraldehydeChEBI
5-OxymethylfurfuroleChEBI
HMFChEBI
HydroxymethylfurfuralChEBI
HydroxymethylfurfuralaldehydeChEBI
HydroxymethylfurfuraldehydeChEBI
HydroxymethylfurfuroleChEBI
5-HydroxymethylfurfuralKegg
2-Formyl-5-hydroxymethylfuranHMDB
5-(Hyddroxymethyl)furfuroleHMDB
5-(Hydroxymethyl)-2-formylfuranHMDB
5-(Hydroxymethyl)-2-furfural (HMF)HMDB
5-Hydroxymethyl furaldehydeHMDB
5-Hydroxymethyl-furfuralHMDB
5-HydrxoymethylfurfuralHMDB
5-MethylolfurfuralHMDB
5-HM-2-F CPDMeSH
5-HMF CPDMeSH
Aes-103MeSH
5-Hydroxymethyl furfuralMeSH
2-Furaldehyde, 5-(hydroxymethyl)-biospider
2-Furancarboxaldehyde, 5-(hydroxymethyl)-biospider
5-(Hyddroxymethyl)Furfurolebiospider
5-(hydroxymethyl)-2-furfural (HMF)biospider
5-HYDROXYMETHYL-2-FURALDEHYDEbiospider
5-hydroxymethyl-furfuralbiospider
5-methylolfurfuralbiospider
Predicted Properties
PropertyValueSource
Water Solubility31.1 g/LALOGPS
logP-0.17ALOGPS
logP-0.1ChemAxon
logS-0.61ALOGPS
pKa (Strongest Acidic)13.65ChemAxon
pKa (Strongest Basic)-3.1ChemAxon
Physiological Charge0ChemAxon
Hydrogen Acceptor Count2ChemAxon
Hydrogen Donor Count1ChemAxon
Polar Surface Area50.44 ŲChemAxon
Rotatable Bond Count2ChemAxon
Refractivity31.73 m³·mol⁻¹ChemAxon
Polarizability12.03 ųChemAxon
Number of Rings1ChemAxon
Bioavailability1ChemAxon
Rule of FiveYesChemAxon
Ghose FilterYesChemAxon
Veber's RuleYesChemAxon
MDDR-like RuleYesChemAxon
Chemical FormulaC6H6O3
IUPAC name5-(hydroxymethyl)furan-2-carbaldehyde
InChI IdentifierInChI=1S/C6H6O3/c7-3-5-1-2-6(4-8)9-5/h1-3,8H,4H2
InChI KeyNOEGNKMFWQHSLB-UHFFFAOYSA-N
Isomeric SMILESOCC1=CC=C(O1)C=O
Average Molecular Weight126.11
Monoisotopic Molecular Weight126.031694058
Classification
Description belongs to the class of organic compounds known as aryl-aldehydes. Aryl-aldehydes are compounds containing an aldehyde group directly attached to an aromatic ring.
KingdomOrganic compounds
Super ClassOrganic oxygen compounds
ClassOrganooxygen compounds
Sub ClassCarbonyl compounds
Direct ParentAryl-aldehydes
Alternative Parents
Substituents
  • Aryl-aldehyde
  • Heteroaromatic compound
  • Furan
  • Oxacycle
  • Organoheterocyclic compound
  • Organic oxide
  • Hydrocarbon derivative
  • Aromatic alcohol
  • Primary alcohol
  • Alcohol
  • Aromatic heteromonocyclic compound
Molecular FrameworkAromatic heteromonocyclic compounds
External Descriptors
Physico-Chemical Properties - Experimental
Physico-Chemical Properties - Experimental
PropertyValueReference
Physical stateSolid
Physical DescriptionNot Available
Mass CompositionC 57.14%; H 4.80%; O 38.06%DFC
Melting PointMp 35-35.5° (31.5°)DFC
Boiling PointBp0.02 110°DFC
Experimental Water SolubilityNot Available
Experimental logPNot Available
Experimental pKaNot Available
Isoelectric pointNot Available
ChargeNot Available
Optical RotationNot Available
Spectroscopic UV DataNot Available
DensityNot Available
Refractive Indexn18D 1.5627DFC
Spectra
Spectra
Spectrum TypeDescriptionSplash Key
ChemSpider ID207215
ChEMBL IDCHEMBL185885
KEGG Compound IDC11101
Pubchem Compound ID237332
Pubchem Substance IDNot Available
ChEBI IDNot Available
Phenol-Explorer IDNot Available
DrugBank IDNot Available
HMDB IDHMDB34355
CRC / DFC (Dictionary of Food Compounds) IDHKB60-L:HKB60-L
EAFUS IDNot Available
Dr. Duke IDNot Available
BIGG IDNot Available
KNApSAcK IDC00029547
HET IDFUX
Flavornet ID67-47-0
GoodScent IDrw1040211
SuperScent IDNot Available
Wikipedia IDNot Available
Phenol-Explorer Metabolite IDNot Available
Duplicate IDSNot Available
Old DFC IDSNot Available
Associated Foods
FoodContent Range AverageReference
FoodReference
Biological Effects and Interactions
Health Effects / BioactivitiesNot Available
EnzymesNot Available
PathwaysNot Available
MetabolismNot Available
BiosynthesisNot Available
Organoleptic Properties
Flavours
FlavorCitations
cardboard
  1. Arn, H, Acree TE. “Flavornet: A database of aroma compounds based on odor potency in natural products”. Developments in Food Science 40 (1998): 27. doi:10.1016/S0167-4501(98)80029-0
fatty
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
musty
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
waxy
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
caramel
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
Files
MSDSNot Available
References
Synthesis ReferenceNot Available
General ReferenceNot Available
Content Reference— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.