furfural

FEMA	2489
CAS	98-01-1
EINECS	202-627-7
JECFA Food Flavoring	450
CoE Number	2014
Organoleptic Notes	1. Odor Type: bready Odor Strength:medium ,recommend smelling in a 1.00 % solution or less Substantivity:4 hour(s) at 100.00 % sweet woody almond bread baked Odor Description:at 1.00 % in dipropylene glycol. sweet woody almond fragrant baked breadLuebke, William tgsc, (1995) Odor sample from: Sigma-Aldrich sweet brown woody bready caramellic phenolic Odor Description:Sweet, brown, woody, bready, caramellic, with a slight phenolic nuanceMosciano, Gerard P&F 18, No. 2, 38, (1993)
Odor	bready sweet, woody, almond, bread, baked, brown, bready, caramellic, phenolic
Flavor	brown brown, sweet, woody, bready, nutty, caramellic, burnt, astringent,
Material Notes	Flavour ingredient. Present in coffee, calamus, matsutake mushroom (Tricholoma matsutake), pumpkin, malt, peated malt, Bourbon vanilla, Lamb's lettuce, pimento leaf and various fruits, e.g. apple, apricot, sweet cherry, morello cherry, orange, grapefruit, Chinese quince and a common consit of essential oils Furfural is an organic compound derived from a variety of agricultural byproducts, including corncobs, oat, wheat bran, and sawdust. (Wikipedia)

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