| Description | 5-Methylfurfural (5-Methyl-2-furaldehyde) has been identified as one of the volatile flavor compounds in tamarind, Dutch Coffee, barrel-aged wines and deep fat-fried soybeans. |
| Synonyms | 5-Methyl furfural, 5-Methyl-2-furaldehyde, 5-甲基呋喃醛 |
| molecular weight | 110.11 |
| Molecular formula | C6H6O2 |
| CAS | 620-02-0 |
| Storage | Powder: -20°C for 3 years | In solvent: -80°C for 1 year | Shipping with blue ice. |
| Solubility | DMSO: 50 mg/mL (454.08 mM) |
| References | 1. Spillman PJ, et al. Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines. J Agric Food Chem. 1998 Feb 16;46(2):657-663. |