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3208-16-0 | 2-Ethylfuran
CAS No: 3208-16-0 Catalog No: AG003H7N MDL No:MFCD00003259
Product Description
Catalog Number:
AG003H7N
Chemical Name:
2-Ethylfuran
CAS Number:
3208-16-0
Molecular Formula:
C6H8O
Molecular Weight:
96.1271
MDL Number:
MFCD00003259
IUPAC Name:
2-ethylfuran
InChI:
InChI=1S/C6H8O/c1-2-6-4-3-5-7-6/h3-5H,2H2,1H3
InChI Key:
HLPIHRDZBHXTFJ-UHFFFAOYSA-N
SMILES:
CCc1ccco1
EC Number:
221-714-0
UNII:
T8O6J71T9O
FEMA Number:
3673
Properties
Complexity:
52.1
Compound Is Canonicalized:
Yes
Covalently-Bonded Unit Count:
1
Defined Atom Stereocenter Count:
0
Defined Bond Stereocenter Count:
0
Exact Mass:
96.058g/mol
Formal Charge:
0
Heavy Atom Count:
7
Hydrogen Bond Acceptor Count:
1
Hydrogen Bond Donor Count:
0
Isotope Atom Count:
0
Molecular Weight:
96.129g/mol
Monoisotopic Mass:
96.058g/mol
Rotatable Bond Count:
1
Topological Polar Surface Area:
13.1A^2
Undefined Atom Stereocenter Count:
0
Undefined Bond Stereocenter Count:
0
XLogP3:
2.4
Literature
| Title | Journal |
|---|---|
| Comparative analysis of the volatile fraction of fruit juice from different Citrus species. | PloS one 20110101 |
| Experimental study of photooxidation products of ethylbenzene. | Journal of environmental sciences (China) 20100101 |
| Metabolic characterization of loci affecting sensory attributes in tomato allows an assessment of the influence of the levels of primary metabolites and volatile organic contents. | Journal of experimental botany 20090501 |
| The use of headspace solid phase microextraction for the characterization of volatile compounds in olive oil matrices. | Talanta 20081019 |
| Volatile constituents from the leaves of Callicarpa japonica Thunb. and their antibacterial activities. | Journal of agricultural and food chemistry 20040225 |
| Studies on the metabolism of the thiofurans furfuryl mercaptan and 2-methyl-3-furanthiol in rat liver. | Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association 20031201 |
| Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O. | Journal of agricultural and food chemistry 20020911 |
| Modification of fatty acids changes the flavor volatiles in tomato leaves. | Phytochemistry 20010901 |
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