5-メチル-2-フルアルデヒド 化學(xué)特性,用途語(yǔ),生産方法
外観
黃色～暗赤褐色, 澄明の液體
溶解性
エタノール及びアセトンに極めて溶けやすく、水にほとんど溶けない。
用途
香料、著香料、醫(yī)薬品合成原料
化學(xué)的特性
5-Methylfurfural has a sweet, spicy, warm odor with a sweet caramel-like flavor. May be prepared from sucrose with HCL, followed by treating with stannous chloride; from various methylpentoses by distillation with acid.
天然物の起源
Reported found in sour cherry, apple, orange juice, cranberry, blueberry, guava, grapes, raisin, peach, blackberry, strawberry jam, asparagus, carrot, onion, potato, bell pepper, tomato, cinnamon, bark, clove bud, bread, parmesan cheese,
yogurt, butter, egg, fatty fish, beef, pork liver, beer, cognac, coffee, tea, barley, filberts, popcorn, peanuts, oats, soybean, roasted
coconut, cloudberry, passion fruit, pecan, mushroom, starfruit, trassi, sesame seed, mango, tamarind, rice bran, quince, sweet potato,
sukiyaki, calamus, licorice, malt, wort, elderberry, mangosteen, kiwifruit, buchu oil, Bourbon vanilla, wild rice, chicory root, shrimp,
oyster, clam, okra, pistachio nut and maté
使用
5-methylfurfural is an intermediate for the synthesis of s-bioallethrin and prallethrin.It used for blending coffee, chocolate, nuts, caramel, spices and on food fragrance. Used in the synthesis of pharmaceutical intermediates.
製造方法
From sucrose with HCl, followed by treating with stannous chloride; 5-Methyl furfural is produced by distillation of various methylpentoses with acid together.
一般的な説明
5-Methylfurfural is formed during the photoexposition of ranitidine hydrochloride. It is employed as potential age marker for Madeira wine. It is a volatile compound present in
Lavandula stoechas,
Lavandula angustifolia and
Lavandula angustifolia x
latifolia unifloral honeys.
代謝経路
The biotransformation of 5-methyl-2-furaldehyde is the
conversion to 5-methylfuroylgycine and 5-methyl-2-
furylmethylketone by rats.
5-メチル-2-フルアルデヒド 上流と下流の製品情報(bào)
原材料
準(zhǔn)備製品