Record Information
Version1.0
Creation date2010-04-08 22:06:57 UTC
Update date2020-09-17 15:36:14 UTC
Primary IDFDB006023
Secondary Accession Numbers
  • FDB003089
Chemical Information
FooDB Name2-N-Amylfuran
Description2-Pentylfuran belongs to the class of organic compounds known as heteroaromatic compounds. Heteroaromatic compounds are compounds containing an aromatic ring where a carbon atom is linked to a hetero atom. 2-pentylfuran also belongs to the furan family of chemicals. These are characterized by a furan ring (a five-member aromatic ring with one oxygen atom and four carbon atoms). 2-pentylfuran is a colourless to light yellow liquid that is not known to be produced by mammalian metabolism. It is mainly associated with the flavor of reverted soybean oil and is reported to be formed by the auto-oxidation of linoleic acid (PMID: 32019212). It has a beany, fruity, green, and earthy aroma and has a green, waxy, carmellic taste that is used in rum, chocolate and tropical flavors. 2-pentylfuran is an approved flavouring ingredient and is also used in perfuming agents for cosmetics. 2-pentylfuran can be found in a number of food items such as corn, cucumber, chicken, celery, grapes, raisins, yellow bell pepper, pepper (c. annuum), peanuts, parsley, lamb, pork and watermelon. It is also present in coffee, tea, tomatoes, potatoes, roasted filberts, and soybean oil, and is a component of the aroma of these foods.
CAS Number3777-69-3
Structure
Thumb
Synonyms
SynonymSource
2-AmylfuranChEBI
2-N-PentylfuranChEBI
2-Pentyl-furanChEBI
2-PentylfuraneChEBI
FEMA 3317ChEBI
Amyl furan (2-pentyl furan)HMDB
Furane, 2-pentylHMDB
PentylfuranHMDB
Predicted PropertiesNot Available
Chemical FormulaC9H14O
IUPAC name
InChI IdentifierInChI=1S/C9H14O/c1-2-3-4-6-9-7-5-8-10-9/h5,7-8H,2-4,6H2,1H3
InChI KeyYVBAUDVGOFCUSG-UHFFFAOYSA-N
Isomeric SMILESCCCCCC1=CC=CO1
Average Molecular Weight138.2069
Monoisotopic Molecular Weight138.10446507
Classification
Description Belongs to the class of organic compounds known as heteroaromatic compounds. Heteroaromatic compounds are compounds containing an aromatic ring where a carbon atom is linked to an hetero atom.
KingdomOrganic compounds
Super ClassOrganoheterocyclic compounds
ClassHeteroaromatic compounds
Sub ClassNot Available
Direct ParentHeteroaromatic compounds
Alternative Parents
Substituents
  • Heteroaromatic compound
  • Furan
  • Oxacycle
  • Organic oxygen compound
  • Hydrocarbon derivative
  • Organooxygen compound
  • Aromatic heteromonocyclic compound
Molecular FrameworkAromatic heteromonocyclic compounds
External DescriptorsNot Available
Ontology
Disposition

Route of exposure:

Source:

Biological location:

Role

Industrial application:

Physico-Chemical Properties - Experimental
Physico-Chemical Properties - Experimental
PropertyValueReference
Physical stateNot Available
Physical DescriptionNot Available
Mass CompositionNot Available
Melting PointNot Available
Boiling PointNot Available
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 IndexNot Available
Spectra
Spectra
EI-MS/GC-MSNot Available
MS/MSNot Available
NMRNot Available
ChemSpider IDNot Available
ChEMBL IDNot Available
KEGG Compound IDNot Available
Pubchem Compound IDNot Available
Pubchem Substance IDNot Available
ChEBI IDNot Available
Phenol-Explorer IDNot Available
DrugBank IDNot Available
HMDB IDNot Available
CRC / DFC (Dictionary of Food Compounds) IDNot Available
EAFUS IDNot Available
Dr. Duke ID2-N-AMYLFURAN
BIGG IDNot Available
KNApSAcK IDNot Available
HET IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
Flavornet IDNot Available
GoodScent IDNot Available
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
greenbean
  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
butter
  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
Files
MSDSNot Available
References
Synthesis ReferenceNot Available
General ReferenceNot Available
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).