14360-50-0

Basic information

• Product Name: 2-HEXANOYLFURAN
• Synonyms: PENTYL-2-FURYL KETONE;N-PENTYL-2-FURYL KETONE;N-AMYL 2-FURYL KETONE;TIMTEC-BB SBB008342;1-(2-furanyl)-1-hexanon;1-(2-Furyl)-1-hexanone;1-Hexanone, 1-(2-furanyl)-;Furan, 2-hexanoyl
• CAS NO: 14360-50-0
• Molecular Formula: C₁₀H₁₄O₂
• Molecular Weight: 166.22
• EINECS: 238-333-0
• Mol File: 14360-50-0.mol
• Article Data: 8

Chemical Properties

• Boiling Point: 125-127°C 15mm
• Flash Point: 125-127°C/15mm
• Appearance: /
• Density: 0.994
• Vapor Pressure: 0.0741mmHg at 25°C
• Refractive Index: 1.4890
• Solubility: Difficult to mix.
• BRN: 2956
• CAS DataBase Reference: 2-HEXANOYLFURAN(CAS DataBase Reference)
• NIST Chemistry Reference: 2-HEXANOYLFURAN(14360-50-0)
• EPA Substance Registry System: 2-HEXANOYLFURAN(14360-50-0)

Safety Data

• Hazard Codes: Xi
• Statements: 36/37/38
• Safety Statements: 26-36/37/39
• TSCA: Yes
• Hazardous Substances Data: 14360-50-0(Hazardous Substances Data)

Usage

Chemical Properties

Pentyl-2-furyl ketone has an apricot, peach-like odor.

Uses

2-Hexanoylfuran is used as a food additives

Taste threshold values

Taste characteristics at 10 ppm: sweet, fruity, green, waxy and beany.

InChI:InChI=1/C10H14O2/c1-2-3-5-9(11)8-10-6-4-7-12-10/h4,6-7H,2-3,5,8H2,1H3

Upstream product

• 110-00-9 furan 
• 142-62-1 hexanoic acid 
• 70-18-8 GLUTATHIONE 
• 110-53-2 1-Bromopentane 
• 95091-92-2 N-methoxy-N-methyl-2-furancarboxamide 
• 885480-76-2 2-furyl-2-n-pentyl-1,3-dithiane 
• 13331-23-2 fur-2-ylboronic acid 
• 2051-49-2 n-hexanoic anhydride 
• 98-01-1 furfural 
• 109-67-1 1-penten 
• 617-90-3 2-furancarbonitrile 
• 693-25-4 n-pentylmagnesium bromide 
• 142-61-0 Hexanoyl chloride 

Relevant articles and documents

Hydroacylation of 1-alkene with heteroaromatic aldehyde by Rh(I) and additives

Hydroacylation of 1-alkene with a heteroaromatic aldehyde such as pyridinecarboxaldehyde, thiophenecarboxaldehyde and furfural derivatives under cocatalyst of Wilkinson's complex and 2-amino-3-picoline gave poor yield of hydroacylated product. The addition of a catalytic amount of bis(cyclopentadienyl)zirconium dichloride or bis(cyclopentadienyl)titanium dichloride as an additive dramatically increased the yield of the hydroacylated ketone product.

Characterization of initial reaction intermediates in heated model systems of glucose, glutathione, and aliphatic aldehydes

To understand the effect of lipid degradation on Maillard formation of meaty flavors, initial reaction intermediates in model systems of glucose–glutathione with hexanal, (E)-2-heptenal, or (E,E)-2,4-decadienal were identified by HPLC–MS and by NMR. Besides Amadori compounds, hemiacetals and thiazolidines via addition of sulfhydryl to carbonyl or to the conjugated olefinic bond were found. Concentrations of all intermediates increased with reaction time while degradation of the intermediates with a glutathione moiety helped formation of thiazolidines with cysteinylglycine. The unsaturated aldehydes (E)-2-heptenal and (E,E)-2,4-decadienal exhibited high reactivity against glucose for glutathione, yielding higher levels of intermediate compounds than from glucose. Heating prepared intermediates reversibly released the original aldehydes, which caused various compounds formed by retro-aldol, oxidation, etc. to react with H2S and NH3. Among them, formation pathways including 3-nonen-2-one, 2-hexanoylfuran, and six dialkylthiophenes (e.g., 2-ethyl-5-(1-methylbutyl)thiophene) were proposed for the first time.

Process for the preparation of 2-furyl-n-pentylketone and longer chain analogs

A process of making furfural-derived ketones is disclosed. These compounds may be useful as marine antifouling agents. The process uses the steps of: reacting a furfural with 1,3-dithiopropane to form a 1,3-dithiane derivative; metalizing the 1,3-dithiane derivative to form a metalodithiane derivative; reacting the metalodithiane derivative with a halide or pseudohalide to form a ketone precursor; and hydrolyzing the ketone precursor to form a furyl ketone.