137316
5-Methylfurfural
ReagentPlus®, 99%
Sinónimos:
5-Methyl-2-furaldehyde
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Fórmula empírica (notación de Hill):
C6H6O2
Número CAS:
Peso molecular:
110.11
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
210-622-6
Beilstein/REAXYS Number:
106895
MDL number:
Assay:
99%
Form:
liquid
Servicio técnico
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Permítanos ayudarleQuality Level
product line
ReagentPlus®
assay
99%
form
liquid
refractive index
n20/D 1.531 (lit.)
bp
187 °C (lit.)
density
1.107 g/mL at 25 °C (lit.)
functional group
aldehyde
SMILES string
[H]C(=O)c1ccc(C)o1
InChI
1S/C6H6O2/c1-5-2-3-6(4-7)8-5/h2-4H,1H3
InChI key
OUDFNZMQXZILJD-UHFFFAOYSA-N
General description
5-Methylfurfural is formed during the photoexposition of ranitidine hydrochloride. It is employed as potential age marker for Madeira wine. It is a volatile compound present in Lavandula stoechas, Lavandula angustifolia and Lavandula angustifolia x latifolia unifloral honeys.
Application
5-Methylfurfural was used to investigate the volatile compounds isolated from Erica arborea and Calluna vulgaris unifloral honeys.
Legal Information
ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
Clase de almacenamiento
10 - Combustible liquids
wgk
WGK 2
flash_point_f
161.6 °F - closed cup
flash_point_c
72 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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Floral quality and discrimination of Lavandula stoechas, Lavandula angustifolia and Lavandula angustifolia x latifolia honeys.
Guyot-Declerck C, et al.
Food Chemistry, 79(4), 453-459 (2002)
Rosa Perestrelo et al.
Journal of agricultural and food chemistry, 59(7), 3186-3204 (2011-03-08)
The establishment of potential age markers of Madeira wine is of paramount significance as it may contribute to detect frauds and to ensure the authenticity of wine. Considering the chemical groups of furans, lactones, volatile phenols, and acetals, 103 volatile
S Uddin et al.
Biochemistry and molecular biology international, 35(1), 185-195 (1995-01-01)
Furfural and methylfurfural are dietary mutagens and are present in various food products and beverages. The alkaline-induced unwinding of calf thymus DNA permitted the measurement of the number of strand breaks formed by furfural and methylfurfural, as a function of