furfural
2-furanal, 2-furaldehyde
CAS 98-01-1 - MW 96.0
| OV101 | DB5 | OV1701 | C20M | |
| Kovats RI | 800 | 829 | 965 | 1455 |
| Ethyl ester RI | 415 | 425 | 501 | 826 |
Percepts: bread, almond, sweet
References:
OV101 Yong, Acree, Lavin & Butts 1989; Thermal generation of aroma, American Chemistry Society, 26, 276-283
DB5 Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [SE-54].
OV1701 Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998.
C20M Schieberle & Grosch 1987; Z Lebensm Unters Forsch, 185, 111-113. [DBWax].Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [FFAP]Lee, S-J, AC Noble (2003). J. of Agric. and Food Chem. 51(27), 8036-8044 [DBWax].
Source: Flavornet by Terry Acree & Heinrich Arn
http://www.flavornet.org
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