2-acetyl furan

FEMA	3163
CAS	1192-62-7
EINECS	214-757-1
JECFA Food Flavoring	1503
CoE Number	11653
Organoleptic Notes	1. Odor Type: balsamic Odor Strength:high ,recommend smelling in a 1.00 % solution or less Substantivity: > 408 hour(s) at 100.00 % sweet balsamic almond cocoa caramellic coffee Odor Description:at 1.00 % in dipropylene glycol. sweet balsam almond cocoa caramel coffeeLuebke, William tgsc, (1993) Odor sample from: Sigma-Aldrich sweet almond nutty brown toasted milky lactonic Odor Description:Sweet, almondy, nutty, brown and toasted with a milky, lactonic undernoteMosciano, Gerard P&F 23, No. 1, 33, (1998)
Odor	balsamic sweet, balsamic, almond, cocoa, caramellic, coffee, nutty, brown, toasted, milky, lactonic
Flavor	nutty sweet, nutty, roasted, baked,
Material Notes	Present in cooked apple, morello cherry, wine grapes, peach, strawberry, plum, rabbiteye blueberry, asparagus, kohlrabi, baked potato, pineapple, bread products, rice, yoghurt, wines, soybean, black tea and calamus (European origin). Contributes to aroma of many foods and beverages. Used in flavour compositions

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