Chemistry:Tetrahydrofurfuryl acetate

From HandWiki
Tetrahydrofurfuryl acetate
Tetrahydrofurfuryl acetate.svg
Names
Preferred IUPAC name
(Oxolan-2-yl)methyl acetate
Other names
Tetrahydro-2-furanylmethyl acetate
Identifiers
3D model (JSmol)
EC Number
  • 211-296-8
UNII
Properties
CH3CO2CH2C4H7O
Molar mass 144.170 g·mol−1
Appearance clear liquid
Density 1.061 g/cm3 (20 °C)
Boiling point 194 °C (381 °F; 467 K)
Miscible
Solubility in alcohol, chloroform, ether Soluble
log P 0.349
1.4475 (liquid 20°)
Hazards
NFPA 704 (fire diamond)
Flammability code 2: Must be moderately heated or exposed to relatively high ambient temperature before ignition can occur. Flash point between 38 and 93 °C (100 and 200 °F). E.g. diesel fuelHealth code 0: Exposure under fire conditions would offer no hazard beyond that of ordinary combustible material. E.g. sodium chlorideReactivity (yellow): no hazard codeSpecial hazards (white): no codeNFPA 704 four-colored diamond
2
0
Flash point 83 °C (181 °F; 356 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
☒N (what is ☑Y☒N ?)
Infobox references
Tracking categories (test):

Tetrahydrofurfuryl acetate is an organic chemical compound used for food flavouring and cosmetics. It has a fruity ethereal flavour,[3] also described as honey, maple, or bread-like.[4]

It is generally accepted as safe in the USA.[5] Typical levels of use are 2 ppm in drinks, 8 ppm in ice cream, and 20 ppm in baked products and confectionery.[6]

Classified as a heterocyclic ester, it is made by reacting tetrahydrofurfuryl alcohol with acetic anhydride.[7]

Related flavouring compounds are tetrahydrofurfuryl butyrate, tetrahydrofurfuryl cinnamate, tetrahydrofurfuryl alcohol,[7] and tetrahydrofurfuryl propionate.[8]

References

  1. ↑ "TETRAHYDROFURFURYL ACETATE | C7H12O3 - PubChem". https://pubchem.ncbi.nlm.nih.gov/compound/tetrahydrofurfuryl_acetate. 
  2. ↑ Burdock, George A. (1997) (in en). Encyclopedia of Food and Color Additives. CRC Press. p. 2754. ISBN 9780849394126. https://books.google.com/books?id=vxtxWneRBN4C&pg=PA2758. 
  3. ↑ Burdock, George A. (1997). Encyclopedia of Food and Color Additives. CRC Press. pp. 2758–. ISBN 9780849394126. https://books.google.com/books?id=vxtxWneRBN4C&pg=PA2758+. Retrieved 17 January 2017. 
  4. ↑ "Food safety and quality: details". Food and Agriculture Organization. http://www.fao.org/food/food-safety-quality/scientific-advice/jecfa/jecfa-flav/details/en/c/1430/. Retrieved 17 January 2017. 
  5. ↑ Administration, Food and Drug; (U.S.), Office of the Federal Register (2001) (in en). The Code of Federal Regulations of the United States of America. U.S. Government Printing Office. p. 54. https://books.google.com/books?id=Vu48AAAAIAAJ&pg=PA54. 
  6. ↑ Food Protection Committee - National Academy of Sciences (1965) (in en). Chemicals Used in Food Processing. National Academies. p. 195. https://books.google.com/books?id=o5ErAAAAYAAJ&pg=PA292. 
  7. ↑ 7.0 7.1 Fenaroli, Giovanni; Furia, Thomas E.; Bellanca, Nicoló (1975) (in en). Fenaroli's Handbook of Flavor Ingredients (2 ed.). Taylor & Francis. p. 529. ISBN 9780878195336. https://books.google.com/books?id=fbnVjdBvFlkC&pg=PA529. 
  8. ↑ Maga, Joseph A.; Katz, Ira (May 1979). "Furans in foods". CRC Critical Reviews in Food Science and Nutrition 11 (4): 355–400. doi:10.1080/10408397909527268. PMID 378551. 




Retrieved from "https://handwiki.org/wiki/index.php?title=Chemistry:Tetrahydrofurfuryl_acetate&oldid=3327252"