PRODUCT Properties
| Melting point: | -62.8°C (estimate) |
| Boiling point: | 92-93 °C/768 mmHg (lit.) |
| Density | 0.912 g/mL at 25 °C (lit.) |
| FEMA | 3673 | 2-ETHYLFURAN |
| refractive index | n |
| Flash point: | 28 °F |
| storage temp. | Keep in dark place,Sealed in dry,2-8°C |
| solubility | Chloroform (Slightly), Methanol (Slightly) |
| Specific Gravity | 0.912 |
| color | Colorless to Orange to Green |
| Odor | at 10.00 % in dipropylene glycol. chemical beany ethereal cocoa bready malty coffee nutty |
| Odor Type | chemical |
| Sensitive | Air Sensitive |
| JECFA Number | 1489 |
| BRN | 105401 |
| LogP | 2.40 |
Description and Uses
2-Ethylfuran is an empirical isomer of one of the Furanderivatives isolated from the volatile aroma of Coffee (roasted), namely 2,5-dimethylfuran. This Furan is used in imitation Coffee flavour and also occasionally in Caramel flavour. It requires considerable fixation for the latter purpose, due to the volatility of this material, while in Coffee flavor, the most volatile portion is generally the most important portion of the flavor picture. 2-Ethylfuran is produced from Furyl methyl carbinol by dehydration, followed by reduction. The carbinol is obtained by Grignard reaction on Furfural. 2-Ethylfuran is approved by the American F.D.A. as a synthetic flavor or adjuvant.
2-Ethylfuran was used to investigate the gas phase products formed from the Cl atoms initiated reactions of 2-ethylfuran by in situ long-path FTIR absorption spectroscopy. It was also used in the synthesis of 4-oxo-(E)-2-hexenal via ring opening reaction using aqueous N-bromosuccinimide.
