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3777-69-3,MFCD00036497
Catalog No.:AA003HRG
3777-69-3 | 2-Pentylfuran
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1g
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$10.00
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5g
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25g
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Technical Information
Catalog Number:
AA003HRG
Chemical Name:
2-Pentylfuran
CAS Number:
3777-69-3
Molecular Formula:
C9H14O
Molecular Weight:
138.2069
MDL Number:
MFCD00036497
IUPAC Name:
2-pentylfuran
InChI:
InChI=1S/C9H14O/c1-2-3-4-6-9-7-5-8-10-9/h5,7-8H,2-4,6H2,1H3
InChI Key:
YVBAUDVGOFCUSG-UHFFFAOYSA-N
SMILES:
CCCCCc1ccco1
EC Number:
223-234-7
UNII:
6I0QAJ1JZQ
FEMA Number:
3317
Properties
Computed Properties
 
Complexity:
80.8  
Compound Is Canonicalized:
Yes
Covalently-Bonded Unit Count:
1  
Defined Atom Stereocenter Count:
0
Defined Bond Stereocenter Count:
0
Exact Mass:
138.104g/mol
Formal Charge:
0
Heavy Atom Count:
10  
Hydrogen Bond Acceptor Count:
1  
Hydrogen Bond Donor Count:
0
Isotope Atom Count:
0
Molecular Weight:
138.21g/mol
Monoisotopic Mass:
138.104g/mol
Rotatable Bond Count:
4  
Topological Polar Surface Area:
13.1A^2
Undefined Atom Stereocenter Count:
0
Undefined Bond Stereocenter Count:
0
XLogP3:
3.7  

Synonyms
 
2-pentylfuran 
2-PENTYLFURAN 
UNII-6I0QAJ1JZQ 
2-pentyl furan 
FEMA No. 3317 
EINECS 223-234-7 
MFCD00036497 
6I0QAJ1JZQ 
BRN 0107854 
CHEBI:89197 
YVBAUDVGOFCUSG-UHFFFAOYSA-N 
W-106514 
3777-69-3 
2-pentylfurane 
CCRIS 8807 
2-pentyl-furan 
Furane, 2-pentyl 
2-(N-Pentyl)furan 
PubChem7059 
2-(2-Furyl)pentane 
2-(Pent-1-yl)fura 
AC1L2EGN 
ACMC-1CR6G 
2-n-Pentylfuran 
DSSTox_CID_27679 
DSSTox_RID_82496 
DSSTox_GSID_47679 
5-17-01-00390 (Beilstein Handbook Reference) 
Amyl furan (2-Pentyl furan) 
SCHEMBL221257 
CHEMBL3182720 
DTXSID9047679 
2-Pentylfuran, >=98%, FG 
CTK1C2668 
2-Amylfuran 
FEMA 3317 
2-Pentylfuran, analytical standard 
KS-000010BS 
ZINC1997926 
ZX-AT008910 
Tox21_303542 
4832AB 
ANW-28727 
OR3220 
AKOS015913798 
Furan, 2-pentyl- 
ACM3777693 
FCH1116834 
LS-3020 
NCGC00257337-01 
64079-01-2 
AJ-32318 
AN-20963 
CJ-30830 
CAS-3777-69-3 
AX8077986 
Furan, pentyl- 
DB-003325 
RT-000871 
ST2417147 
FT-0613265 
P1209 
2-Pentylfuran, natural (US), >=97%, FG 
777P693 
A823863 
C-36409 
2 - pentylfuran 
PENTYLFURAN 
Furano, 2-pentil- 
C9H14O 
C9-H14-O 
CID19602 
2-n-Amylfuran 
2-Pentylfuran (natural) 
Literature

Title: Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: optimisation of HS-SPME analytical conditions by response surface methodology.

Journal: Food chemistry 20121201

Title: Differences in the volatile compositions of ginseng species (Panax sp.).

Journal: Journal of agricultural and food chemistry 20120808

Title: Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS).

Journal: Journal of food science 20120601

Title: Determination of the volatile composition in brown millet, milled millet and millet bran by gas chromatography/mass spectrometry.

Journal: Molecules (Basel, Switzerland) 20120224

Title: Aroma evaluation of gamazumi (Viburnum dilatatum) by aroma extract dilution analysis and odour activity value.

Journal: Phytochemical analysis : PCA 20120101

Title: [Analysis of essential oil extracted from Lactuca sativa seeds growing in Xinjiang by GC-MS].

Journal: Zhong yao cai = Zhongyaocai = Journal of Chinese medicinal materials 20111201

Title: Magnaporthe oryzae cell wall hydrolysate induces ROS and fungistatic VOCs in rice cell cultures.

Journal: Journal of plant physiology 20111115

Title: Determining the limits and confounders for the 2-pentyl furan breath test by gas chromatography/mass spectrometry.

Journal: Journal of chromatography. B, Analytical technologies in the biomedical and life sciences 20110915

Title: The volatile metabolome of grapevine roots: first insights into the metabolic response upon phylloxera attack.

Journal: Plant physiology and biochemistry : PPB 20110901

Title: Physicochemical and flavor characteristics of flavoring agent from mungbean protein hydrolyzed by bromelain.

Journal: Journal of agricultural and food chemistry 20110810

Title: Novel diagnostics: progress toward a breath test for invasive Aspergillus fumigatus.

Journal: Medical mycology 20110401

Title: Composition of the essential oil of Bidens tripartita L. roots and its antibacterial and antifungal activities.

Journal: Journal of medicinal food 20110401

Title: Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.

Journal: Journal of food science 20110401

Title: Key aroma components of a dry-cured sausage with high fat content (sobrassada).

Journal: Food science and technology international = Ciencia y tecnologia de los alimentos internacional 20110201

Title: Comparative analysis of the volatile fraction of fruit juice from different Citrus species.

Journal: PloS one 20110101

Title: Allelochemical effects of volatile compounds and organic extracts from Muscodor yucatanensis, a tropical endophytic fungus from Bursera simaruba.

Journal: Journal of chemical ecology 20101001

Title: Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions.

Journal: Journal of the science of food and agriculture 20100815

Title: Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers.

Journal: International journal of food microbiology 20100815

Title: Bacillus megaterium strain XTBG34 promotes plant growth by producing 2-pentylfuran.

Journal: Journal of microbiology (Seoul, Korea) 20100801

Title: Increases of 2-furanmethanol and maltol in Korean red ginseng during explosive puffing process.

Journal: Journal of food science 20100301

Title: 2-Aminoacetophenone as a potential breath biomarker for Pseudomonas aeruginosa in the cystic fibrosis lung.

Journal: BMC pulmonary medicine 20100101

Title: Characterization of volatile compounds in Astraeus spp.

Journal: Bioscience, biotechnology, and biochemistry 20091201

Title: Metabolic characterization of loci affecting sensory attributes in tomato allows an assessment of the influence of the levels of primary metabolites and volatile organic contents.

Journal: Journal of experimental botany 20090501

Title: Detection of 2-pentylfuran in the breath of patients with Aspergillus fumigatus.

Journal: Medical mycology 20090101

Title: Expression profiling of potato germplasm differentiated in quality traits leads to the identification of candidate flavour and texture genes.

Journal: Journal of experimental botany 20081101

Title: Investigation into the production of 2-Pentylfuran by Aspergillus fumigatus and other respiratory pathogens in vitro and human breath samples.

Journal: Medical mycology 20080501

Title: Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles.

Journal: Meat science 20080501

Title: Changes in virgin olive oil quality during low-temperature fruit storage.

Journal: Journal of agricultural and food chemistry 20080409

Title: Characterization of volatile aroma compounds in cooked black rice.

Journal: Journal of agricultural and food chemistry 20080109

Title: Selected odor compounds in cooked soymilk as affected by soybean materials and direct steam injection.

Journal: Journal of food science 20070901

Title: Strecker type degradation of phenylalanine by 4-hydroxy-2-nonenal in model systems.

Journal: Journal of agricultural and food chemistry 20051228

Title: Analysis of volatile compounds and triglycerides of seed oils extracted from different poppy varieties (Papaver somniferum L.).

Journal: Journal of agricultural and food chemistry 20051019

Title: Analytical determination of the suitability of different processes for the treatment of odorous waste gas.

Journal: Waste management (New York, N.Y.) 20050101

Title: Aroma characteristics of stored tobacco cut leaves analyzed by a high vacuum distillation and canister system.

Journal: Journal of agricultural and food chemistry 20041229

Title: A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates.

Journal: Meat science 20040901

Title: A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose.

Journal: Meat science 20031101

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