(Q22830264)

5-METHYLFURFURAL (English)

5 October 2016

chemical formula

C₆H₆O₂

1 reference

5-METHYLFURFURAL (English)

19 November 2016

canonical SMILES

CC1=CC=C(O1)C=O

1 reference

Components of almond hulls: possible navel orangeworm attractants and growth inhibitors

5-METHYLFURFURAL (English)

19 November 2016

1 reference

Coffea arabica

1 reference

New volatile components of roasted coffee

Swertia japonica

1 reference

Semburins and Swertiols, Novel 2,8-Dioxabicyclo[3.3.1]nonanes and Their Precursory Alcohols, fromSwertia japonicaMakino

Agathosma betulina

1 reference

Analysis of Buchu leaf oil

Asarum canadense

1 reference

Composition of the essential oil from Asarum canadense

Campsis grandiflora

1 reference

The essential oil from the flowers ofCampsis grandiflora (Thumb.) K. Schum. from China

Capsicum annuum

1 reference

Volatile Compounds in Spanish Paprika

Castanopsis cuspidata

1 reference

Volatile constituents of Castanopsis flower

mangosteen

1 reference

Volatile flavour components of mangosteen, Garcinia mangostana

liquorice

1 reference

Volatile flavor components of licorice

Mangifera indica

3 references

Volatile aroma constituents of mango (cv Kensington)

Volatile components from mango (Mangifera indica L.) cultivars

Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method.

Scutellaria baicalensis

1 reference

Essential oil of Scutellaria baicalensis G.

clove

1 reference

Volatile components of clove essential oil (Eugenia caryophyllus SPRENG): Neutral fraction.

Tamarindus indica

1 reference

Volatile Flavor Components of Tamarind (Tamarindus indicaL.)

Cacao

1 reference

Steam volatile aroma constituents of roasted cocoa beans

Panax ginseng

1 reference

Determination of volatile organic compounds generated from fresh, white and red Panax ginseng (C. A. Meyer) using a direct sample injection technique

Allium cepa

1 reference

Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepaL.) Landraces

Cornus officinalis

1 reference

Volatile Flavor Components of CORNI FRUCTUS (Cornus officinalis Sieb. et Zucc.)

Picea abies

1 reference

Analysis of chemical changes in Picea abies wood decayed by different Streptomyces strains showing evidence for biopulping procedures

Nicotiana tabacum

2 references

Comparison of different extraction methods: steam distillation, simultaneous distillation and extraction and headspace co-distillation, used for the analysis of the volatile components in aged flue-cured tobacco leaves

Extraction of essential oil from discarded tobacco leaves by solvent extraction and steam distillation, and identification of its chemical composition

tomato

2 references

Relationships between the volatile compounds evaluated by solid phase microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters

Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices

Camellia sinensis

1 reference

Metabolite profiling of Camellia sinensis by automated sequential, multidimensional gas chromatography/mass spectrometry reveals strong monsoon effects on tea constituents

Crocus sativus

1 reference

GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.).

Prunus avium

1 reference

Components of almond hulls: possible navel orangeworm attractants and growth inhibitors

Capparis spinosa

1 reference

Nematicidal activity of 2-thiophenecarboxaldehyde and methylisothiocyanate from caper (Capparis spinosa) against Meloidogyne incognita

Identifiers

InChI

InChI=1S/C6H6O2/c1-5-2-3-6(4-7)8-5/h2-4H,1H3

1 reference

5-METHYLFURFURAL (English)

OUDFNZMQXZILJD-UHFFFAOYSA-N

19 November 2016

InChIKey

2 references

5-METHYLFURFURAL (English)

19 November 2016

ChEBI release 2020-09-01

CAS Registry Number

620-02-0

2 references

Global Substance Registration System

5-methyl-2-furaldehyde (English)

OUDFNZMQXZILJD-UHFFFAOYSA-N

19 November 2016

InChIKey

9 April 2021

https://commonchemistry.cas.org/detail?cas_rn=620-02-0

1 reference

5-Methyl-2-furaldehyde (English)

19 November 2016

1 reference

5-METHYLFURFURAL (English)

19 November 2016

ChEBI ID

2091

mapping relation type

1 reference

5-METHYLFURFURAL (English)

19 November 2016

1 reference

MSBNK-Fac_Eng_Univ_Tokyo-JP005212

5-METHYLFURFURAL (English)

19 November 2016

1 reference

MassBank accession ID

0 references

MSBNK-Fac_Eng_Univ_Tokyo-JP005293

0 references

MSBNK-Fac_Eng_Univ_Tokyo-JP007743

0 references

MSBNK-Fac_Eng_Univ_Tokyo-JP008701

0 references

SPLASH

splash10-0nmi-8900000000-5ccf71472dd6f90fd628

0 references

splash10-0ik9-9500000000-a4ea6639be196a5f2f38

0 references

splash10-114i-9700000000-9e971b7e848b7697026f

0 references

splash10-0nmi-8900000000-ebe250fc2bb6f6b2db63

0 references

0 references

1 reference

Mapping file of InChIStrings, InChIKeys and DTXSIDs for the EPA CompTox Dashboard

DSSTOX compound identifier

DTXCID6043200

0 references

EC number

210-622-6

1 reference

Global Substance Registration System

5-methyl-2-furaldehyde (English)

ECHA Substance Infocard ID

19 November 2016

100.009.658

1 reference

ECHA Substance Infocard database

ECHA Substance Infocard ID

100.009.658

27 December 2018

AICS Chemical ID (BEING DELETED)

5-methylfurfural (English)

quotation

CAS no.: 620-02-0 (English)

FL number

13.001

1 reference

quotation

CAS no.: 620-02-0 (English)

23 January 2021

13.001

1 reference

28 December 2019

METHYLFURFURAL (English)

quotation

CAS no.: 620-02-0 (English)

1 reference

5315

0 references

Human Metabolome Database ID

HMDB0033002

1 reference

based on heuristic

inferred from InChIKey

KNApSAcK ID

C00052743

1 reference

based on heuristic

inferred from InChIKey

1 reference

Global Substance Registration System

5-methyl-2-furaldehyde (English)

19 November 2016

0 references

1 reference

5-Methyl-2-furaldehyde (English)

5 October 2016

JECFA number

745

1 reference

Evaluations of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)