Ацетилфуран

Warm, bready, caramel-adjacent. Acetyl furan smells like a boulangerie at dawn — toasted grain, warm dough, a whisper of toffee.
- Type
- Складник
- Olfactive family
- Гурманські
- Source
- Synthetic — produced by chemical synthesis (furan derivative)
- Chemical class
- heterocyclic ketone
Запах
Докладно
Отримання й хімія
Спосіб отримання
Commercially synthesized by Friedel-Crafts acylation of furan with acetic anhydride. Occurs naturally in many cooked foods (bread, coffee, caramel) through Maillard reaction chemistry. The synthetic is identical to the naturally occurring molecule. CAS 1192-62-7.
- Формула
- C6H6O2
- CAS
- 1192-62-7
- Ботанічна назва
- N/A — synthetic compound (also found naturally in coffee, cocoa, bread)
- Зовнішній вигляд
- Colorless to pale yellow crystals or liquid
- Сила запаху
- Висока
- Стійкість
- > 408 hours at 100.00%
- Синоніми
- 2-Acetylfuran
Not subject to an IFRA Standard (51st Amendment)
- Температура кипіння
- 67.00 °C. @ 10.00 mm Hg
- Температура плавлення
- 29.00 to 33.00 °C. @ 760.00 mm Hg
- Температура спалаху
- 160.00 °F. TCC ( 71.11 °C. )
- Відносна густина
- 1.10200 to 1.10700 @ 25.00 °C.
- Показник заломлення
- 1.50500 to 1.51000 @ 20.00 °C.
У парфумерії
Acetyl furan (2-acetylfuran, CAS 1192-62-7) functions as a gourmand modifier providing bready, toasted-grain warmth. Used at low dosages (0.1-1%) in gourmand, bakery, and warm-sweet compositions. Part of the Maillard reaction odorant family alongside furfural, maltol, and furaneol. Adds naturalistic baked-goods character that purely sweet materials (vanillin, ethyl maltol) cannot provide. Pairs with vanillin, coumarin, and lactones in gourmand bases.