22940-86-9

Basic information

• Product Name: Ethanone, 1-(3,5-dimethyl-2-furanyl)-
• Synonyms: Ethanone, 1-(3,5-dimethyl-2-furanyl)-;1-(3,5-diMethylfuran-2-yl)ethanone
• CAS NO: 22940-86-9
• Molecular Formula: C8H10O2
• Molecular Weight: 138.16
• Mol File: 22940-86-9.mol
• Article Data: 1

Chemical Properties

• Melting Point: 18 °C
• Boiling Point: 209.8°Cat760mmHg
• Flash Point: 89.7°C
• Appearance: /
• Density: 1.013g/cm³
• Vapor Pressure: 0.199mmHg at 25°C
• Refractive Index: 1.472
• Storage Temp.: Sealed in dry,Room Temperature
• CAS DataBase Reference: Ethanone, 1-(3,5-dimethyl-2-furanyl)-(CAS DataBase Reference)
• NIST Chemistry Reference: Ethanone, 1-(3,5-dimethyl-2-furanyl)-(22940-86-9)
• EPA Substance Registry System: Ethanone, 1-(3,5-dimethyl-2-furanyl)-(22940-86-9)

Safety Data

• Hazardous Substances Data: 22940-86-9(Hazardous Substances Data)

Usage

Description

Ethanone, 1-(3,5-dimethyl-2-furanyl)-, also known as 3,5-dimethyl-2-furfuryl methyl ketone, is a colorless liquid to solid with a sweet balsamic aroma. It has a medium strength odor and is recommended to be smelled in a 1% solution or less. Ethanone, 1-(3,5-dimethyl-2-furanyl)is characterized by its chemical properties as a colorless liquid to solid with a distinct sweet balsamic scent.

Uses

Ethanone, 1-(3,5-dimethyl-2-furanyl)is used as a flavoring agent in the food industry for its sweet balsamic aroma. It is added to various food categories to enhance their flavor and aroma, with different recommended usage levels (ppm) as follows:
Used in Food Industry:
Ethanone, 1-(3,5-dimethyl-2-furanyl)is used as a flavoring agent for the following food categories and recommended usage levels:
Baked goods: Usual 10 ppm, Max. 50 ppm
Breakfast cereals: Usual 5 ppm, Max. 25 ppm
Cheese: Usual 7 ppm, Max. 35 ppm
Condiments, relishes: Usual 5 ppm, Max. 25 ppm
Confection, frosting: Usual 10 ppm, Max. 50 ppm
Fats, oils: Usual 5 ppm, Max. 25 ppm
Fish products: Usual 2 ppm, Max. 10 ppm
Frozen dairy: Usual 7 ppm, Max. 35 ppm
Fruit ices: Usual 10 ppm, Max. 50 ppm
Gravies: Usual 5 ppm, Max. 25 ppm
Jams, jellies: Usual 7 ppm, Max. 35 ppm
Meat products: Usual 20 ppm, Max. 100 ppm
Milk products: Usual 7 ppm, Max. 35 ppm
Other grains: Usual 5 ppm, Max. 25 ppm
Processed fruits: Usual 7 ppm, Max. 35 ppm
Seasonings, flavors: Usual 5 ppm, Max. 25 ppm
Snack foods: Usual 10 ppm, Max. 50 ppm
Soups: Usual 5 ppm, Max. 25 ppm
These usage levels ensure that the compound adds a pleasant aroma and flavor to the food products without overpowering the other ingredients.

Identification

▼▲ CAS.No.:? 22940-86-9? FL.No.:? 13.101 FEMA.No.:? 4071 NAS.No.:? n/a? CoE.No.:? n/a? EINECS.No.:? n/a? JECFA.No.:? 1505

Natural occurrence

Not reported found in nature.

InChI:InChI=1/C8H10O2/c1-5-4-6(2)10-8(5)7(3)9/h4H,1-3H3

Upstream product

• 773-01-3 2,4,6-trimethylpyrylium tetrafluoroborate 

Downstream Products

• 111781-41-0 2-(3,5-dimethyl-2-furanyl)piperazine