Molecular Formula | C8H10O2 |
Molar Mass | 138.16 |
Density | 1.038 g/mL at 25 °C (lit.) |
Boling Point | 62 °C/0.25 mmHg (lit.) |
Flash Point | 174°F |
JECFA Number | 1506 |
Vapor Presure | 0.0141mmHg at 25°C |
Specific Gravity | 1.038 |
BRN | 112094 |
Storage Condition | Sealed in dry,Room Temperature |
Refractive Index | n20/D 1.485(lit.) |
MDL | MFCD00010281 |
Physical and Chemical Properties | Yellow liquid. It has almond and roasted nuts with aroma and walnut flavor. Soluble in ethanol, propylene glycol and most non-volatile oils, slightly soluble in water. Boiling point 83 ℃(1466Pa). |
Hazard Symbols | Xi - Irritant |
Safety Description | 24/25 - Avoid contact with skin and eyes. |
WGK Germany | 3 |
Hazard Note | Irritant |
Toxicity | GRAS(FEMA)。 |
content analysis | determined by polar column method in GT-10-4 gas chromatography. |
toxicity | GRAS(FEMA). |
usage limit | FEMA(mg/kg): soft drink 1.0; Cold drink 0.6; Candy 1.5; Baked food 2.0; Pudding 1.5; Meat, meat sauce, soup 1.0; Milk and dairy products 0.6. |
food additive maximum allowable usage maximum allowable residue standard | ▼ ▲ additive Chinese name food Chinese name additive function maximum allowable usage (g/kg) maximum allowable residue (g/kg)3-acetyl -2, 5-Dimethylfuran food and food spices The ingredients of each flavor used to prepare flavors shall not exceed the maximum allowable amount and maximum allowable residue in GB 2760 |
chemical properties | yellow liquid. It has almond and roasted nuts with aroma and walnut flavor. Soluble in ethanol, propylene glycol and most non-volatile oils, slightly soluble in water. Boiling point 83 ℃(1466Pa). |
use | GB 2760-1996 is a temporarily allowed spice. Mainly used to prepare nuts, cherries and smoked flavors. |
Production method | is obtained by the reaction of 2, 5-dimethylfuran and acetic anhydride in the presence of tin tetrachloride. |
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |