Tetrahydrofurfuryl acetate

Tetrahydrofurfuryl acetate
Names
	Preferred IUPAC name (Oxolan-2-yl)methyl acetate
	Other names Tetrahydro-2-furanylmethyl acetate
Identifiers
CAS Number	637-64-9;
3D model (JSmol)	Interactive image;
ECHA InfoCard	100.010.270
EC Number	211-296-8;
PubChem CID	12506;
UNII	I1PIW4REZU ;
CompTox Dashboard (EPA)	DTXSID30862335 ;
	InChI InChI=1S/C7H12O3/c1-6(8)10-5-7-3-2-4-9-7/h7H,2-5H2,1H3 Key: AAQDYYFAFXGBFZ-UHFFFAOYSA-N;
	SMILES CC(=O)OCC1CCCO1;
Properties
Chemical formula	CH; 3CO; 2CH; 2C; 4H; 7O
Molar mass	144.170 g·mol−1
Appearance	clear liquid
Density	1.061 g/cm3 (20 °C)
Boiling point	194 °C (381 °F; 467 K)
Solubility in water	Miscible
Solubility in alcohol, chloroform, ether	Soluble
log P	0.349
Refractive index (nD)	1.4475 (liquid 20°)
Hazards
NFPA 704 (fire diamond)	0 2
Flash point	83 °C (181 °F; 356 K)
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). (what is ?) Infobox references

Tetrahydrofurfuryl acetate is an organic chemical compound used for food flavouring and cosmetics. It has a fruity ethereal flavour,^[3] also described as honey, maple, or bread-like.^[4]

It is generally accepted as safe in the USA.^[5] Typical levels of use are 2 ppm in drinks, 8 ppm in ice cream, and 20 ppm in baked products and confectionery.^[6]

Classified as a heterocyclic ester, it is made by reacting tetrahydrofurfuryl alcohol with acetic anhydride.^[7]

Related flavouring compounds are tetrahydrofurfuryl butyrate, tetrahydrofurfuryl cinnamate, tetrahydrofurfuryl alcohol,^[7] and tetrahydrofurfuryl propionate.^[8]

References

^ "TETRAHYDROFURFURYL ACETATE | C7H12O3 - PubChem". pubchem.ncbi.nlm.nih.gov.
^ Burdock, George A. (1997). Encyclopedia of Food and Color Additives. CRC Press. p. 2754. ISBN 9780849394126.
^ Burdock, George A. (1997). Encyclopedia of Food and Color Additives. CRC Press. pp. 2758–. ISBN 9780849394126. Retrieved 17 January 2017.
^ "Food safety and quality: details". Food and Agriculture Organization. Retrieved 17 January 2017.
^ Administration, Food and Drug; (U.S.), Office of the Federal Register (2001). The Code of Federal Regulations of the United States of America. U.S. Government Printing Office. p. 54.
^ Food Protection Committee - National Academy of Sciences (1965). Chemicals Used in Food Processing. National Academies. p. 195.
^ ^a ^b Fenaroli, Giovanni; Furia, Thomas E.; Bellanca, Nicoló (1975). Fenaroli's Handbook of Flavor Ingredients (2 ed.). Taylor & Francis. p. 529. ISBN 9780878195336.
^ Maga, Joseph A.; Katz, Ira (May 1979). "Furans in foods". CRC Critical Reviews in Food Science and Nutrition. 11 (4): 355–400. doi:10.1080/10408397909527268. PMID 378551.

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[1] "TETRAHYDROFURFURYL ACETATE | C7H12O3 - PubChem". pubchem.ncbi.nlm.nih.gov.

[2] Burdock, George A. (1997). Encyclopedia of Food and Color Additives. CRC Press. p. 2754. ISBN 9780849394126.

[Burdock1997-3] Burdock, George A. (1997). Encyclopedia of Food and Color Additives. CRC Press. pp. 2758–. ISBN 9780849394126. Retrieved 17 January 2017.

[4] "Food safety and quality: details". Food and Agriculture Organization. Retrieved 17 January 2017.

[5] Administration, Food and Drug; (U.S.), Office of the Federal Register (2001). The Code of Federal Regulations of the United States of America. U.S. Government Printing Office. p. 54.

[6] Food Protection Committee - National Academy of Sciences (1965). Chemicals Used in Food Processing. National Academies. p. 195.

[fen-7] Fenaroli, Giovanni; Furia, Thomas E.; Bellanca, Nicoló (1975). Fenaroli's Handbook of Flavor Ingredients (2 ed.). Taylor & Francis. p. 529. ISBN 9780878195336.

[8] Maga, Joseph A.; Katz, Ira (May 1979). "Furans in foods". CRC Critical Reviews in Food Science and Nutrition. 11 (4): 355–400. doi:10.1080/10408397909527268. PMID 378551.

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