615-11-2

Basic information

• Product Name: furfuryl 2-furoate
• Synonyms: furfuryl 2-furoate;2-Furancarboxylic acid furfuryl ester;Furfuryl 2-furancarboxylate;furan-2-carboxylic acid 2-furylmethyl ester;furan-2-ylmethyl furan-2-carboxylate
• CAS NO: 615-11-2
• Molecular Formula: C₁₀H₈O₄
• Molecular Weight: 192.16812
• EINECS: 210-408-2
• Mol File: 615-11-2.mol
• Article Data: 33

Chemical Properties

• Melting Point: 27.5°C
• Boiling Point: 288.14°C (rough estimate)
• Flash Point: 130.6°C
• Appearance: /
• Density: 1.2347
• Vapor Pressure: 0.00184mmHg at 25°C
• Refractive Index: 1.5280 (estimate)
• CAS DataBase Reference: furfuryl 2-furoate(CAS DataBase Reference)
• NIST Chemistry Reference: furfuryl 2-furoate(615-11-2)
• EPA Substance Registry System: furfuryl 2-furoate(615-11-2)

Safety Data

• Hazardous Substances Data: 615-11-2(Hazardous Substances Data)

Usage

General Description

Furfuryl 2-furoate is a chemical compound derived from furfuryl alcohol and 2-furoic acid. It is commonly used as a flavoring agent and food additive, and also has applications in the production of plastics, resins, and polymers. Furfuryl 2-furoate is known for its sweet, caramel-like aroma and flavor, making it a popular choice for enhancing the taste of various food and beverage products. Additionally, it is also used in the manufacturing of fragrance and cosmetic products due to its pleasant scent. However,

InChI:InChI=1/C10H8O4/c11-10(9-4-2-6-13-9)14-7-8-3-1-5-12-8/h1-6H,7H2

Upstream product

• 98-01-1 furfural 
• 100-52-7 benzaldehyde 
• 98-00-0 (2-furyl)methyl alcohol 
• 88-14-2 2-furanoic acid 
• 527-69-5 2-furancarbonyl chloride 
• 4437-18-7 2-bromomethylfuran 

Relevant articles and documents

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Synthesis of amides and esters containing furan rings under microwave-assisted conditions

In this work, we present a novel method for the synthesis of ester and amide derivatives containing furan rings (furfural derivatives) under mild synthetic conditions supported by microwave radiation. N-(Furan-2-ylmethyl)furan-2-carboxamide and furan-2-ylmethyl furan-2-carboxylate were produced using 2-furoic acid, furfurylamine, and furfuryl alcohol. The reactions were carried out in a microwave reactor in the presence of effective coupling reagents: DMT/NMM/TsO? or EDC. The reaction time, the solvent, and the amounts of the substrates were optimized. After crystallization or flash chromatography, the final compounds were isolated with good or very good yields. Our method allows for the synthesis of N-blocked amides using N-blocked amino acids (Boc, Cbz, Fmoc) and amine. As well as compounds with a monoamide and ester moiety, products with diamides and diester bonds (N,N-bis(furan-2-ylmethyl) furan-2,5-dicarboxamide, bis(furan-2-ylmethyl) furan-2,5dicarboxylate, and furan-3,4-diylbis(methylene) bis(furan-2-carboxylate)) were synthesized with moderate yields in the presence of DMT/NMM/TsO– or EDC, using 2,5-furan-dicarboxylic acid and 3,4-bis(hydroxymethyl)furan as substrates.

Furoate cigarette spice, preparation method of furoate cigarette spice and application of furoate cigarette spice to cigarettes

The invention belongs to the technical field of cigarette spice, and particularly relates to furoate cigarette spice, a preparation method of the furoate cigarette spice and application of the furoatecigarette spice to cigarettes. The cigarette spice uses furoic acid as raw materials, and another alcohol containing spice ingredients as ligands; through N,N'-carbonyl di-imidazole activation to synthesize the novel furoate sweet aroma compound; the compound has a simple structure; the synthesis method is simple; the burning smoking process thermal cracking study is performed on the compound; furan ingredients and other substances with unique fragrance features can be obtained through cracking. When the compound is applied to tobacco flavoring, the smoke gas richness can be enhanced; the smoke gas mouthfeel can be coordinated; the miscellaneous qi is reduced; the irritation is reduced; the aftertaste is improved; meanwhile, the mouthfeel such as sweet aroma and fruit aroma can also be obtained during the cigarette smoking evaluation through the spice addition; the smoking quality is improved.