| 2D: |  |
|---|---|
| 3D: | |
| CAS Number: | 98-01-1 |
| ECHA EC Number: | 202-627-7 |
| FDA UNII: | DJ1HGI319P |
| CoE Number: | 2014 |
| Category: | flavor and fragrance agents |
| IUPAC Name: | furfural |
| InChI : | InChI=1/C5H4O2/c6-4-5-2-1-3-7-5/h1-4H |
| Std.InChI: | InChI=1S/C5H4O2/c6-4-5-2-1-3-7-5/h1-4H |
| InChIKey : | HYBBIBNJHNGZAN-UHFFFAOYAD |
| Std.InChIKey: | HYBBIBNJHNGZAN-UHFFFAOYSA-N |
| SMILES : | C1=COC(=C1)C=O |
| MDL: | MFCD00003229 |
| Molar Refractivity : | 25.30 ± 0.3 cm3 (est) |
| Parachor : | 206.3 ± 4.0 cm3 (est) |
| Index of Refraction : | 1.515 ± 0.02 (est) |
| Surface Tension : | 36.5 ± 3.0 dyne/cm (est) |
| Density : | 1.145 ± 0.06 g/cm3 (est) |
| Polarizability : | 10.03 ± 0.5 10-24cm3 (est) |
| Fragrance Demo Formulas | |
| Google Scholar: | Search |
| Google Books: | Search |
| Google Scholar: with word "volatile" | Search |
| Google Scholar: with word "flavor" | Search |
| Google Scholar: with word "odor" | Search |
| Perfumer and Flavorist: | Search |
| Google Patents: | Search |
| US Patents: | Search |
| EU Patents: | Search |
| Pubchem Patents: | Search |
| PubMed: | Search |
| NCBI: | Search |
| JECFA Food Flavoring: | 450 furfural |
| DG SANTE Food Flavourings: | 13.018 furfural |
| FEMA Number: | 2489 furfural |
| FDA: | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF): | 98-01-1 ; FURFURAL |
| FDA Regulation: | |
| FDA PART 175 -- INDIRECT FOOD ADDITIVES: ADHESIVES AND COMPONENTS OF COATINGS Subpart B--Substances for Use Only as Components of Adhesives Sec. 175.105 Adhesives. | |
| Appearance: | colorless to pale yellow clear oily liquid (est) |
| Assay: | 95.00 to 100.00 |
| Food Chemicals Codex Listed: | Yes |
| Specific Gravity: | 1.15600 to 1.16200 @ 25.00 °C. |
| Pounds per Gallon - (est).: | 9.619 to 9.669 |
| Refractive Index: | 1.52200 to 1.52800 @ 20.00 °C. |
| Melting Point: | -36.00 °C. @ 760.00 mm Hg |
| Boiling Point: | 161.00 to 162.00 °C. @ 760.00 mm Hg |
| Boiling Point: | 72.00 °C. @ 25.00 mm Hg |
| Acid Value: | 1.00 max. KOH/g |
| Vapor Pressure: | 2.234000 mmHg @ 25.00 °C. (est) |
| Vapor Density: | 3.31 ( Air = 1 ) |
| Flash Point: | 137.00 °F. TCC ( 58.33 °C. ) |
| logP (o/w): | 0.410 |
| Shelf Life: | 12.00 month(s) or longer if stored properly. |
| Storage: | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in: | |
| alcohol | |
| water, 7.70E+04 mg/L @ 25 °C (exp) | |
| CosIng: | cosmetic data |
| Cosmetic Uses: | solvents |
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| T - Toxic. | |
| R 21 - Harmful in contact with skin. R 23 - Toxic by inhalation. R 25 - Toxic if swallowed. R 36/37 - Irritating to eyes and respiratory system. R 40 - Limited evidence of a carcinogenic effect. S 02 - Keep out of the reach of children. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection. S 45 - In case of accident or if you feel unwell seek medical advice immediately. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| gavage-rat LD50 [sex: M,F] M:145 - 204 F:90 - 119 mg/kg (Brown, 1982) oral-rat LD50 65 mg/kg Bromatologia i Chemia Toksykologiczna. Vol. 13, Pg. 371, 1980. oral-mouse LD50 400 mg/kg Biochemical Journal. Vol. 34, Pg. 1196, 1940. intravenous-mouse LD50 152 mg/kg Food and Cosmetics Toxicology. Vol. 16, Pg. 759, 1978. intraperitoneal-mouse LD50 102 mg/kg Food and Cosmetics Toxicology. Vol. 16, Pg. 759, 1978. oral-guinea pig LD50 541 mg/kg KIDNEY, URETER, AND BLADDER: "CHANGES IN TUBULES (INCLUDING ACUTE RENAL FAILURE, ACUTE TUBULAR NECROSIS)"LIVER: "HEPATITIS (HEPATOCELLULAR NECROSIS), ZONAL"BLOOD: HEMORRHAGE Hygiene and Sanitation Vol. 32(5), Pg. 158, 1967. oral-rabbit LD50 7031 mg/kg Industrial Medicine and Surgery. Vol. 41, Pg. 31, 1972. intraperitoneal-rat LD50 1200 mg/kg Food and Cosmetics Toxicology. Vol. 16, Pg. 743, 1978. oral-dog LD50 950 mg/kg BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLDGASTROINTESTINAL: NAUSEA OR VOMITINGBEHAVIORAL: ATAXIA "Toxicology of Drugs and Chemicals," Deichmann, W.B., New York, Academic Press, Inc., 1969Vol. -, Pg. 279, 1969. intravenous-dog LD50 250 mg/kg Food and Cosmetics Toxicology. Vol. 16, Pg. 759, 1978. parenteral-frog LDLo 23000 mg/kg Journal of Pharmacology and Experimental Therapeutics. Vol. 21, Pg. 65, 1923. intravenous-mouse LD50 152 mg/kg Food and Cosmetics Toxicology. Vol. 16, Pg. 759, 1978. oral-rabbit LDLo 800 mg/kg PERIPHERAL NERVE AND SENSATION: FLACCID PARALYSIS WITHOUT ANESTHESIA (USUALLY NEUROMUSCULAR BLOCKAGE)SENSE ORGANS AND SPECIAL SENSES: MYDRIASIS (PUPILLARY DILATION): EYELUNGS, THORAX, OR RESPIRATION: RESPIRATORY STIMULATION Journal of Pharmacology and Experimental Therapeutics. Vol. 21, Pg. 65, 1923. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 620 mg/kg Food and Cosmetics Toxicology. Vol. 16, Pg. 759, 1978. subcutaneous-rat LD50 148 mg/kg BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD "Toxicology of Drugs and Chemicals," Deichmann, W.B., New York, Academic Press, Inc., 1969Vol. -, Pg. 279, 1969. subcutaneous-mouse LD50 119 mg/kg Food and Cosmetics Toxicology. Vol. 16, Pg. 759, 1978. subcutaneous-dog LD50 214 mg/kg Food and Cosmetics Toxicology. Vol. 16, Pg. 759, 1978. subcutaneous-guinea pig LDLo 100 mg/kg Food and Cosmetics Toxicology. Vol. 16, Pg. 759, 1978. subcutaneous-rabbit LDLo 500 mg/kg Hygiene and Sanitation Vol. 32(5), Pg. 158, 1967. | |
| Inhalation Toxicity: | |
| inhalation-rat LC50 175 ppm/6H LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES American Industrial Hygiene Association Journal. Vol. 50, Pg. A359, 1989. inhalation-dog LC50 370 ppm/6H "Toxicology of Drugs and Chemicals," Deichmann, W.B., New York, Academic Press, Inc., 1969Vol. -, Pg. 279, 1969. inhalation-human TCLo 310 ug/m3 Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 26(6), Pg. 3, 1961. inhalation-mouse TCLo 370 ppm/6H "Toxicology of Drugs and Chemicals," Deichmann, W.B., New York, Academic Press, Inc., 1969Vol. -, Pg. 279, 1969. | |
| Category: | |||
| flavor and fragrance agents | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| IFRA Critical Effect: | |||
| Carcinogenicity | |||
| View the IFRA Standard | |||
| View IFRA Standards Library for complete information. | |||
| Please review Amendment 49 IFRA documentation for complete information. | |||
| IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%): | |||
| Category 1: Products applied to the lips | |||
| 0.0010 % | |||
| Category 2: Products applied to the axillae | |||
| 0.0010 % | |||
| Category 3: Products applied to the face/body using fingertips | |||
| 0.0010 % | |||
| Category 4: Products related to fine fragrance | |||
| 0.0010 % | |||
| Category 5: Products applied to the face and body using the hands (palms), primarily leave-on | |||
| Category 5A: Body lotion products applied to the body using the hands (palms), primarily leave-on | |||
| 0.0010 % | |||
| Category 5B: Face moisturizer products applied to the face using the hands (palms), primarily leave-on | |||
| 0.0010 % | |||
| Category 5C: Hand cream products applied to the hands using the hands (palms), primarily leave-on | |||
| 0.0010 % | |||
| Category 5D: Baby Creams, baby Oils and baby talc | |||
| 0.0010 % | |||
| Category 6: Products with oral and lip exposure | |||
| 0.0010 % | |||
| Category 7: Products applied to the hair with some hand contact | |||
| Category 7A: Rinse-off products applied to the hair with some hand contact | |||
| 0.0010 % | |||
| Category 7B: Leave-on products applied to the hair with some hand contact | |||
| 0.0010 % | |||
| Category 8: Products with significant anogenital exposure | |||
| 0.0010 % | |||
| Category 9: Products with body and hand exposure, primarily rinse off | |||
| 0.0010 % | |||
| Category 10: Household care products with mostly hand contact | |||
| Category 10A: Household care excluding aerosol products (excluding aerosol/spray products) | |||
| 0.0010 % | |||
| Category 10B: Household aerosol/spray products | |||
| 0.0010 % | |||
| Category 11: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate | |||
| Category 11A: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate without UV exposure | |||
| 0.0010 % | |||
| Category 11B: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate with potential UV exposure | |||
| 0.0010 % | |||
| Category 12: Products not intended for direct skin contact, minimal or insignificant transfer to skin | |||
| 0.050 | |||
| Notes: | |||
| IFRA FLAVOR REQUIREMENTS: | |||
Due to the possible ingestion of small amounts of fragrance ingredients from their use in products in Categories 1 and 6, materials must not only comply with IFRA Standards but must also be recognized as safe as a flavoring ingredient as defined by the IOFI Code of Practice (www.iofi.org). For more details see chapter 1 of the Guidance for the use of IFRA Standards. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 440.00 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 460.00 (μg/capita/day) | ||
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 9700 (μg/person/day) | ||
| Threshold of Concern: | 540 (μg/person/day) | ||
| Structure Class: | II | ||
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
| publication number: 3 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 17.00000 | |
| beverages(nonalcoholic): | - | 4.00000 | |
| beverages(alcoholic): | - | 10.00000 | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | 45.00000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 13.00000 | |
| fruit ices: | - | 13.00000 | |
| gelatins / puddings: | - | 0.80000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 12.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
| Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). | |||
| Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. | |||
| average usage mg/kg | maximum usage mg/kg | ||
| Dairy products, excluding products of category 02.0 (01.0): | 25.00000 | 60.00000 | |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | - | - | |
| Edible ices, including sherbet and sorbet (03.0): | 25.00000 | 50.00000 | |
| Processed fruit (04.1): | - | 0.25000 | |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | 0.25000 | |
| Confectionery (05.0): | 25.00000 | 700.00000 | |
| Chewing gum (05.3): | - | - | |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 5.00000 | 25.00000 | |
| Bakery wares (07.0): | 5.00000 | 25.00000 | |
| Meat and meat products, including poultry and game (08.0): | - | - | |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | - | - | |
| Eggs and egg products (10.0): | - | - | |
| Sweeteners, including honey (11.0): | - | - | |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 25.00000 | 63.00000 | |
| Foodstuffs intended for particular nutritional uses (13.0): | 25.00000 | - | |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 15.00000 | 28.00000 | |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 17.00000 | 30.00000 | |
| Ready-to-eat savouries (15.0): | - | 25.00000 | |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | - | 25.00000 | |
| European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): |
| Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Furfural and Furfural Diethylacetal. View page or View pdf |
| Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 13 (FGE.13); Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 (Commission Regulation (EC) No 1565/2000 of 18 View page or View pdf |
| Flavouring Group Evaluation 29 (FGE29)[1] - Substance from the priority list: Vinylbenzene from chemical group 31 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) View page or View pdf |
| Flavouring Group Evaluation 66 (FGE.66)[1]:Consideration of furfuryl alcohol and related flavouring substances evaluated by JECFA (55th meeting) structurally related to Furfuryl and furan derivatives with and without additional side chain substituents and heteroatoms evaluated by EFSA in FGE.13 (2005) View page or View pdf |
| Flavouring Group Evaluation 218: alpha,beta-Unsaturated aldehydes and precursors from subgroup 4.2 of FGE.19: Furfural derivatives - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 13Rev1: Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 View page or View pdf |
| Consideration of sulfur-substituted furan derivatives used as flavouring agents evaluated by JECFA (59th meeting) structurally related to a subgroup of substances within the group of �Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14� evaluated by EFSA in FGE.13Rev1 (2009) View page or View pdf |
| Flavouring Group Evaluation 67 (FGE.67): Consideration of 40 furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers evaluated by JECFA at the 65th meeting (JECFA, 2006b) and re-evaluated at the 69th meeting (JECFA, 2009c) View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 218, Revision 1 (FGE.218Rev1): alpha,beta-Unsaturated aldehydes and precursors from subgroup 4.2 of FGE.19: Furfural derivatives. View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 13, Revision 2 (FGE.13Rev2): Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 66, Revision 1 (FGE.66Rev1): Consideration of Furfuryl Alcohol and Related Flavouring Substances Evaluated by JECFA (55th meeting) View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 67, Revision 1 (FGE.67Rev.1): Consideration of 40 furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers evaluated by JECFA at the 65th meeting (JECFA, 2006b) and re-evaluated at the 69th meeting (JECFA, 2009c) View page or View pdf |
| Safety and efficacy of furfuryl and furan derivatives belonging to chemical group 14 when used as flavourings for all animal species and categories View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 13 Revision 3 (FGE.13Rev3): furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 View page or View pdf |
| EPI System: View |
| EPA-Iris:IRIS |
| NIOSH International Chemical Safety Cards:search |
| NIOSH Pocket Guide:search |
| Chemical Carcinogenesis Research Information System:Search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| Carcinogenic Potency Database:Search |
| EPA GENetic TOXicology:Search |
| EPA Substance Registry Services (TSCA):98-01-1 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :7362 |
| National Institute of Allergy and Infectious Diseases:Data |
| SCCNFP:opinion |
| WISER:UN 1199 |
| WGK Germany:2 |
| furan-2-carbaldehyde |
| Chemidplus:0000098011 |
| EPA/NOAA CAMEO:hazardous materials |
| RTECS:98-01-1 |
| furan-2-carbaldehyde | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 98-01-1 |
| Pubchem (cid): | 7362 |
| Pubchem (sid): | 134970962 |
| Flavornet: | 98-01-1 |
| Pherobase: | View |
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| FDA Indirect Additives used in Food Contact Substances: | View |
| CHEBI: | View |
| CHEMBL: | View |
| Golm Metabolome Database: | Search |
| UM BBD: | Search |
| KEGG (GenomeNet): | C14279 |
| HMDB (The Human Metabolome Database): | HMDB32914 |
| FooDB: | FDB010897 |
| YMDB (Yeast Metabolome Database): | YMDB01459 |
| Export Tariff Code: | 2932.12.0000 |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
| EFSA Update of results on the monitoring of furan levels in food: | Read Report |
| EFSA Previous report: Results on the monitoring of furan levels in food: | Read Report |
| EFSA Report of the CONTAM Panel on provisional findings on furan in food: | Read Report |
| Formulations/Preparations: •grade: technical, refined.•natural, synthetic, industrial, 98% grades | |
| allspice plant Search Trop Picture | |
| amyris wood oil @ <0.10% Data GC Search Trop Picture | |
| anise seed Search Trop Picture | |
| apple fruit Search PMC Picture | |
| apricot fruit Search Trop Picture | |
| basil plant Search Trop Picture | |
| bread white bread Search PMC Picture | |
| cacao bean Search Trop Picture | |
| cacao exocarp Search Trop Picture | |
| calamus Search Trop Picture | |
| caraway seed Search Trop Picture | |
| cassia plant Search Trop Picture | |
| chamomile sweet false chamomile plant Search Trop Picture | |
| cherry morello cherry Search PMC Picture | |
| cichorium intybus l. root extract @ 2.80% Data GC Search Trop Picture | |
| cinnamon ceylon cinnamon bark Search Trop Picture | |
| cinnamon ceylon cinnamon root bark Search Trop Picture | |
| clove bud Search Trop Picture | |
| clove fruit Search Trop Picture | |
| clove plant Search Trop Picture | |
| coffee arabica coffee bean Search Trop Picture | |
| coffee bean Search Trop Picture | |
| coriander fruit Search Trop Picture | |
| coriander seed Search Trop Picture | |
| corn plant Search Trop Picture | |
| corn shoot Search Trop Picture | |
| cornmint plant Search Trop Picture | |
| cranberry fruit Search Trop Picture | |
| dill plant Search Trop Picture | |
| eschweilera coriacea (a. p. dc.) mori flower oil brazil @ 1.00% Data GC Search Trop Picture | |
| ginger rhizome oil Search Trop Picture | |
| grapefruit Search Trop Picture | |
| guava fruit Search Trop Picture | |
| hyssop shoot Search Trop Picture | |
| kohlrabi stem Search Trop Picture | |
| lavender oil spike spain @ 9.485% Data GC Search Trop Picture | |
| lemon balm tissue culture Search Trop Picture | |
| lemongrass plant Search Trop Picture | |
| lime fruit Search Trop Picture | |
| lovage root Search Trop Picture | |
| malpighia glabra l. fruit oil @ 56.80% Data GC Search Trop Picture | |
| malt Search PMC Picture | |
| mango sap Search Trop Picture | |
| mastic fruit oil @ 0.04% Data GC Search Trop Picture | |
| mustard white mustard Search Trop Picture | |
| nutmeg seed Search Trop Picture | |
| oat hull husk Search Trop Picture | |
| orange fruit Search Trop Picture | |
| osmanthus absolute @ trace% Data GC Search Trop Picture | |
| pimento leaf Search Trop Picture | |
| plum fruit Search Trop Picture | |
| potato chip Search PMC Picture | |
| potato plant Search Trop Picture | |
| pumpkin Search Trop Picture | |
| raspberry red raspberry fruit Search Trop Picture | |
| rice cakes PbMd Search PMC Picture | |
| rice petiole Search Trop Picture | |
| roselle calyx Search Trop Picture | |
| rugula herb Search Trop Picture | |
| rum Search PMC Picture | |
| spearmint oil Search Trop Picture | |
| tamarind fruit oil Search Trop Picture | |
| tamarind seed oil Search Trop Picture | |
| tea black tea Search Trop Picture | |
| tomato fruit Search Trop Picture | |
| tricholoma matsutake Search PMC Picture | |
| vanilla Search Picture | |
| water mint leaf Search Trop Picture | |
| whiskey malt whiskey Search Picture |
| 2- | formyl furan |
| formylfuran | |
| 2- | furaldehyde |
| 2- | furan aldehyde |
| 2- | furan carbonal |
| 2- | furan carboxaldehyde |
| furan-2-carbaldehyde | |
| furan-2-carboxaldehyde | |
| 2- | furanaldehyde |
| 2- | furancarbonal |
| 2- | furancarboxaldehyde |
| 2- | furfural |
| furfural (furfuraldehyde) redist | |
| furfural (natural) | |
| furfural crude | |
| furfural natural | |
| furfural synthetic | |
| furfural-refined flavor grade | |
| furfuraldehyde | |
| 2- | furfuraldehyde |
| a- | furfuraldehyde |
| alpha- | furfuraldehyde |
| furfuryl aldehyde | |
| a- | furole |
| 2- | furyl aldehyde |
| 2- | furyl carboxaldehyde |
| 2- | furyl methanal |
| 2- | furylcarboxaldehyde |
| 2- | furylmethanal |
| pyromucic aldehyde |
