Methyl 2-furoate

Description

Methyl 2-furoate has a pleasant, fruity odor similar to mushroom, fungus or tobacco with a sweet, tart, fruity taste that is quite heavy. May be prepared from 2-furoic acid in methanol solution in the presence of HCL as catalyst (oxidation or Carmizzaro reaction).

Chemical properties

Colorless to light yellow liqui

Chemical properties

Methyl furoate has a pleasant, fruity odor similar to mushroom, fungus or tobacco with a sweet, tart, fruity taste that is quite heavy

Occurrence

Reported found in cranberry, guava, baked potato, raisin, papaya, blackberry, baked potato, tomato, cognac, coffee, filbert, peanut, cocoa, passion fruit, almonds, tamarind, soursop, dried bonito, kiwifruit, mountain papaya, wild rice, okra, grape brandy and roasted hazelnut.

The Uses of Methyl 2-furoate

Methyl 2-furoate (Methyl furan-2-carboxylate, Methyl pyromucate) was used to synthesize cis-fused 5-oxofuro[2,3-b]furans. It was also used in the preparation of sesquiterpene lactone.

The Uses of Methyl 2-furoate

Solvent, organic synthesis.

Preparation

From 2-furoic acid in methanol solution in the presence of HCl as catalyst (oxidation or Carmizzaro reaction)

Definition

ChEBI: Methyl 2-Furancarboxylate is a carboxylic ester. It is functionally related to a 2-furoic acid.

Aroma threshold values

Aroma characteristics at 1.0%: musty, sweet caramel, fruity, cocoa, bready and slightly rubbery.

Taste threshold values

Taste characteristics at 20 ppm: brothy, yeasty, caramellic and burnt with a sweet bready, acetoin, buttery nuance

Synthesis Reference(s)

Chemical and Pharmaceutical Bulletin, 37, p. 3225, 1989 DOI: 10.1248/cpb.37.3225

General Description

Methyl 2-furoate has been identified as one of the volatile flavor compounds in tequila, okra, berrycactus and black currant juice.

Safety Profile

Poison by intraperitoneal route. A skin irritant and lachrymator. When heated to decomposition it emits acrid smoke and irritating fumes.