2-Furanmethanol
- Formula: C5H6O2
- Molecular weight: 98.0999
- IUPAC Standard InChI: InChI=1S/C5H6O2/c6-4-5-2-1-3-7-5/h1-3,6H,4H2
- IUPAC Standard InChIKey: XPFVYQJUAUNWIW-UHFFFAOYSA-N
- CAS Registry Number: 98-00-0
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Other names: Furfuryl alcohol; α-Furfuryl alcohol; α-Furylcarbinol; Furfuralcohol; Furyl alcohol; Furylcarbinol; 2-(Hydroxymethyl)furan; 2-Furancarbinol; 2-Furanylmethanol; 2-Furfuryl alcohol; 2-Furylcarbinol; 2-Furylmethanol; 5-Hydroxymethylfuran; Furfural alcohol; Methanol, (2-furyl)-; NCI-C56224; 2-Furfurylalkohol; UN 2874; Qo furfuryl alcohol; 2-Furanemethanol; Furfurol; 2-Hydroxymethylfurane; Furan-2-methanol; Furfuranol; NSC 8843; furfuryl alcohol (furfurol); furanmethanol; 2-Furanmethanol (furfuryl alcohol); 2-Furane-methanol (furfurol)
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Normal alkane RI, non-polar column, temperature ramp
Go To: Top, References, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-5 MS | DB-5 | VF-5 MS | VF-5 MS | VF-5 MS |
| Column length (m) | 30. | 25. | 60. | 60. | 30. |
| Carrier gas | Helium | Helium | Helium | Helium | Helium |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.20 | 0.32 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.33 | 0.25 | 0.25 | 0.25 |
| Tstart (C) | 45. | 50. | 30. | 30. | 40. |
| Tend (C) | 280. | 240. | 260. | 260. | 250. |
| Heat rate (K/min) | 15. | 20. | 2. | 2. | 5. |
| Initial hold (min) | 1. | 3. | |||
| Final hold (min) | 28. | 28. | 3. | ||
| I | 866. | 844. | 855. | 861. | 867. |
| Reference | Wanakhachornkrai and Lertsiri, 9999 | Cais-Sokolinska, Majcher, et al., 2011 | Leffingwell and Alford, 2011 | Leffingwell and Alford, 2011 | Liu, Lu, et al., 2011 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-5 MS | DB-5 MS | DB-5 MS | HP-5 MS | RTX-5 |
| Column length (m) | 30. | 30. | 30. | 30. | 30. |
| Carrier gas | Helium | Helium | Helium | Helium | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
| Tstart (C) | 70. | 40. | 40. | 35. | 40. |
| Tend (C) | 290. | 230. | 250. | 195. | 250. |
| Heat rate (K/min) | 5. | 6. | 6. | 2. | 20. |
| Initial hold (min) | 2. | 2. | 5. | 5. | |
| Final hold (min) | 10. | 20. | 20. | 30. | |
| I | 845. | 857. | 850. | 853. | 884. |
| Reference | Radulovic, Dordevic, et al., 2010 | Chen, Song, et al., 2009 | Chen, Song, et al., 2009 | Kim and Chung, 2009 | Pham, Schilling, et al., 2008 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | Elite-5MS | DB-5 | DB-5 | DB-5 | HP-5MS |
| Column length (m) | 30. | 60. | 60. | 30. | 30. |
| Carrier gas | He | He | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.5 | 1. | 0.25 | ||
| Tstart (C) | 40. | 60. | 50. | 40. | 50. |
| Tend (C) | 280. | 250. | 250. | 250. | 280. |
| Heat rate (K/min) | 4. | 4. | 4. | 4. | 5. |
| Initial hold (min) | 5. | 5. | 5. | 2. | 4. |
| Final hold (min) | 10. | 15. | 10. | ||
| I | 852. | 864. | 864. | 854. | 857. |
| Reference | Tava, Pecetti, et al., 2007 | Fadel, Mageed, et al., 2006 | Fadel, Mageed, et al., 2006, 2 | Fan and Qian, 2006 | Kim, Abd El-Aty, et al., 2006 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | SPB-5 | HP-1 | HP-5 | DB-1 | DB-1 |
| Column length (m) | 30. | 50. | 60. | 60. | 60. |
| Carrier gas | Helium | He | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.2 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.5 | 0.25 | 0.25 | 0.25 |
| Tstart (C) | 60. | 60. | 30. | 35. | 35. |
| Tend (C) | 250. | 250. | 260. | 230. | 230. |
| Heat rate (K/min) | 4. | 2. | 2. | 2. | 2. |
| Initial hold (min) | 2. | 2. | 4. | 4. | |
| Final hold (min) | 20. | 40. | 28. | 25. | 25. |
| I | 854. | 832. | 865.9 | 827. | 827. |
| Reference | Pino, Marquez, et al., 2006 | Valette, Fernandez, et al., 2006 | Leffingwell and Alford, 2005 | Park, Lee, et al., 2004 | Park, Lee, et al., 2004 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-1 | DB-1 | HP-5 | SPB-5 | BP-1 |
| Column length (m) | 60. | 60. | 30. | 60. | 50. |
| Carrier gas | He | He | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.32 | 0.22 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 1. | 0.75 |
| Tstart (C) | 35. | 35. | 45. | 40. | 50. |
| Tend (C) | 230. | 230. | 280. | 200. | 200. |
| Heat rate (K/min) | 2. | 2. | 15. | 3. | 5. |
| Initial hold (min) | 4. | 4. | 2. | ||
| Final hold (min) | 25. | 25. | 11.4 | ||
| I | 827. | 829. | 866. | 853. | 830. |
| Reference | Park, Lee, et al., 2004 | Park, Lee, et al., 2004 | Wanakhachornkrai and Lertsiri, 2003 | Poligné, Collignan, et al., 2001 | Health Safety Executive, 2000 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-1 | DB-1 | DB-1 | DB-1 | DB-1 |
| Column length (m) | 60. | 60. | 60. | 60. | 60. |
| Carrier gas | He | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.25 | 0.25 |
| Phase thickness (μm) | 1. | 1.0 | 1.0 | ||
| Tstart (C) | 40. | 40. | 40. | 30. | 30. |
| Tend (C) | 260. | 260. | 280. | 200. | 200. |
| Heat rate (K/min) | 2. | 2. | 2. | 4. | 4. |
| Initial hold (min) | 25. | 25. | |||
| Final hold (min) | 20. | 20. | |||
| I | 839. | 842. | 835. | 827. | 827. |
| Reference | Chen and Ho, 1999 | Chen and Ho, 1998 | Tai and Ho, 1998 | Buttery, Ling, et al., 1997 | Buttery and Ling, 1995 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-1 | DB-1 | DB-1 | DB-1 | DB-5 |
| Column length (m) | 60. | 60. | 60. | 30. | 60. |
| Carrier gas | He | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.25 | 0.25 |
| Phase thickness (μm) | 1. | 1.0 | 0.25 | 0.25 | |
| Tstart (C) | 40. | 30. | 40. | 50. | 40. |
| Tend (C) | 260. | 200. | 260. | 250. | 250. |
| Heat rate (K/min) | 2. | 4. | 2. | 4. | 2. |
| Initial hold (min) | 5. | 25. | 5. | 8. | 5. |
| Final hold (min) | 60. | 20. | 60. | ||
| I | 849. | 827. | 823. | 865. | 863. |
| Reference | Yu and Ho, 1995 | Buttery, Stern, et al., 1994 | Yu, Wu, et al., 1994 | Nishibori and Bernhard, 1993 | Lee, Macku, et al., 1991 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-1 | DB-1 | DB-1 | DB-1 | OV-101 |
| Column length (m) | 60. | 60. | 60. | 60. | 50. |
| Carrier gas | N2 | ||||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | |
| Tstart (C) | 50. | 50. | 50. | 50. | 80. |
| Tend (C) | 250. | 250. | 250. | 250. | 200. |
| Heat rate (K/min) | 4. | 4. | 4. | 4. | 2. |
| Initial hold (min) | |||||
| Final hold (min) | |||||
| I | 825. | 825. | 826. | 829. | 826. |
| Reference | Flath, Matsumoto, et al., 1989 | Flath, Matsumoto, et al., 1989 | Flath, Matsumoto, et al., 1989 | Flath, Matsumoto, et al., 1989 | Sugisawa, Yang, et al., 1989 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary |
|---|---|---|---|
| Active phase | OV-101 | DB-1 | DB-5 |
| Column length (m) | 50. | 60. | 30. |
| Carrier gas | N2 | He | Hydrogen |
| Substrate | |||
| Column diameter (mm) | 0.25 | 0.315 | 0.35 |
| Phase thickness (μm) | 0.25 | 1.0 | |
| Tstart (C) | 80. | 50. | 45. |
| Tend (C) | 200. | 250. | 220. |
| Heat rate (K/min) | 2. | 4. | 2. |
| Initial hold (min) | |||
| Final hold (min) | |||
| I | 827. | 826. | 874. |
| Reference | Sugisawa, Yang, et al., 1989 | Engel, Flath, et al., 1988 | Georgilopoulos and Gallois, 1988 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, non-polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Wanakhachornkrai and Lertsiri, 9999
Wanakhachornkrai, P.; Lertsiri, S.,
Comparison of determination method for volatile compounds in Thai soy sauce,
Analytical, Nutritional and Clinical Methods, 9999, 1-11. [all data]
Cais-Sokolinska, Majcher, et al., 2011
Cais-Sokolinska, D.; Majcher, M.; Pikul, J.; Bielinska, S.; Czauderma, M.; Wojtowski, J.,
The effect of Camelia sativa cake diet supplementation on sensory and volatile profiles of ewe's milk,
African J. Biotechnol., 2011, 10, 37, 7245-7252. [all data]
Leffingwell and Alford, 2011
Leffingwell, J.; Alford, E.D.,
Volatile constituents of the giant pufball mushroom (Calvatia gigantea),
Leffingwell Rep., 2011, 4, 1-17. [all data]
Liu, Lu, et al., 2011
Liu, S.; Lu, S.; Su, Y.; Guo, Y.,
Analysis of volatile compounds in Radix Bupleuri injection by GC-MS-MS,
Chromatographia, 2011, 74, 5-6, 497-502, https://doi.org/10.1007/s10337-011-2082-7
. [all data]
Radulovic, Dordevic, et al., 2010
Radulovic, N.; Dordevic, N.; Markovic, M.; Palic, R.,
Volatile constituents of Glechoma Hirsuta Waldst. Kit. and G. Hederacea L. (Lamiaceae),
Bull. Chem. Soc. Ethiop., 2010, 24, 1, 67-76, https://doi.org/10.4314/bcse.v24i1.52962
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Chen, Song, et al., 2009
Chen, G.; Song, H.; Ma, C.,
Aroma-active aompounds of Beijing roast duck,
Flavour Fragr. J., 2009, 24, 4, 186-191, https://doi.org/10.1002/ffj.1932
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Kim and Chung, 2009
Kim, J.-S.; Chung, H.Y.,
GC-MS analysis of the volatile components in dried boxthorn (Lycium chimensis) Fruit,
J. Korean Soc. Appl. Biol. Chem., 2009, 52, 5, 516-524, https://doi.org/10.3839/jksabc.2009.088
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Pham, Schilling, et al., 2008
Pham, A.J.; Schilling, M.W.; Yoon, Y.; Kamadia, V.V.; Marshall, D.L.,
Characterization of fish sauce aroma-impact compounds using GC-MS, SPME-Osme-GCO, and Stevens' power law exponents,
J. Food. Sci., 2008, 73, 4, c268-c274, https://doi.org/10.1111/j.1750-3841.2008.00709.x
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Tava, Pecetti, et al., 2007
Tava, A.; Pecetti, L.; Ricci, M.; Pagnotta, M.A.; Russi, L.,
Volatile compounds from leaves and flowers of Bituminaria bituminosa (L.) Stirt. (Fabaceae) from Italy,
Flavour Fragr. J., 2007, 22, 5, 363-370, https://doi.org/10.1002/ffj.1806
. [all data]
Fadel, Mageed, et al., 2006
Fadel, H.H.M.; Mageed, M.A.A.; Lotfy, S.N.,
Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots,
Amino Acids, 2006, https://doi.org/10.1007/s007260200008
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Fadel, Mageed, et al., 2006, 2
Fadel, H.H.M.; Mageed, M.A.A.; Samad, A.K.M.E.A.; Lotfy, S.N.,
Cocoa substitute: Evaluation of sensory qualities and flavour stability,
Eur. Food Res. Technol., 2006, 223, 1, 125-131, https://doi.org/10.1007/s00217-005-0162-3
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Fan and Qian, 2006
Fan, W.; Qian, M.C.,
Characterization of Aroma Compounds of Chinese Wuliangye and Jiannanchun Liquors by Aroma Extract Dilution Analysis,
J. Agric. Food Chem., 2006, 54, 7, 2695-2704, https://doi.org/10.1021/jf052635t
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Kim, Abd El-Aty, et al., 2006
Kim, M.R.; Abd El-Aty, A.M.; Kim, I.S.; Shim, J.H.,
Determination of volatile flavor components in danggui cultivars by solvent free injection and hydrodistillation followed by gas chromatographic-mass spectrometric analysis,
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Pino, Marquez, et al., 2006
Pino, J.A.; Marquez, E.; Marbot, R.,
Volatile constituents from tea of roselle (Hibiscus sabdariffa L.),
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Valette, Fernandez, et al., 2006
Valette, L.; Fernandez, X.; Poulain, S.; Lizzani-Cuvelier, L.; Loiseau, A.-M.,
Chemical composition of the volatile extracts from Brassica oleracea L. var. botrytis 'Romanesco' cauliflower seeds,
Flavour Fragr. J., 2006, 21, 1, 107-110, https://doi.org/10.1002/ffj.1530
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Leffingwell and Alford, 2005
Leffingwell, J.C.; Alford, E.D.,
Volatile constituents of Perique tobacco,
Electron. J. Environ. Agric. Food Chem., 2005, 4, 2, 899-915. [all data]
Park, Lee, et al., 2004
Park, B.-S.; Lee, K.-G.; Takeoka, G.R.,
Comparison of three sample preparation methods on the recovery of volatiles from taheebo (Tabebuia impetiginosa Martius ex DC),
Flavour Fragr. J., 2004, 19, 4, 287-292, https://doi.org/10.1002/ffj.1345
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Wanakhachornkrai and Lertsiri, 2003
Wanakhachornkrai, P.; Lertsiri, S.,
Analytical, nutritional, and clinical methods. Comparison of determination method for volatile compounds in Thai soy sauce,
Food Chem., 2003, 83, 4, 619-629, https://doi.org/10.1016/S0308-8146(03)00256-5
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Poligné, Collignan, et al., 2001
Poligné, I.; Collignan, A.; Trystram, G.,
Characterization of traditional processing of pork meat into boucané,
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Health Safety Executive, 2000
Health Safety Executive,
MDHS 96 Volatile organic compounds in air - Laboratory method using pumed solid sorbent tubes, solvent desorption and gas chromatography
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Chen and Ho, 1999
Chen, J.; Ho, C.-T.,
Comparison of volatile generation in serine/threonine/glutamine-ribose/glucose/fructose model systems,
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Chen and Ho, 1998
Chen, J.; Ho, C.-T.,
Volatile compounds generated in serine-monosaccharide model systems,
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Tai and Ho, 1998
Tai, C.-Y.; Ho, C.-T.,
Influence of glutathione oxidation and pH on thermal formation of Maillard-type volatile compounds,
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Buttery, Ling, et al., 1997
Buttery, R.G.; Ling, L.C.; Stern, D.J.,
Studies on popcorn aroma and flavor volatiles,
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Buttery and Ling, 1995
Buttery, R.G.; Ling, L.C.,
Volatile flavor components of corn tortillas and related products,
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Yu and Ho, 1995
Yu, T.-H.; Ho, C.-T.,
Volatile compounds generated from thermal reaction of methionine and methionine sulfoxide with or without glucose,
J. Agric. Food Chem., 1995, 43, 6, 1641-1646, https://doi.org/10.1021/jf00054a043
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Buttery, Stern, et al., 1994
Buttery, R.G.; Stern, D.J.; Ling, L.C.,
Studies on flavor volatiles of some sweet corn products,
J. Agric. Food Chem., 1994, 42, 3, 791-795, https://doi.org/10.1021/jf00039a038
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Yu, Wu, et al., 1994
Yu, T.-H.; Wu, C.-M.; Ho, C.-T.,
Meat-like flavor generated from thermal interactions of glucose and alliin or deoxyalliin,
J. Agric. Food Chem., 1994, 42, 4, 1005-1009, https://doi.org/10.1021/jf00040a032
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Nishibori and Bernhard, 1993
Nishibori, S.; Bernhard, R.A.,
Model system for cookies: Volatile components formed from the reaction of sugar and β-alanine,
J. Agric. Food Chem., 1993, 41, 12, 2374-2377, https://doi.org/10.1021/jf00036a030
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Lee, Macku, et al., 1991
Lee, S.-R.; Macku, C.; Shibamoto, T.,
Isolation and identification of headspace volatiles formed in heated butter,
J. Agric. Food Chem., 1991, 39, 11, 1972-1975, https://doi.org/10.1021/jf00011a017
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Flath, Matsumoto, et al., 1989
Flath, R.A.; Matsumoto, K.E.; Binder, R.G.; Cunningham, R.T.; Mon, T.R.,
Effect of pH on the volatiles of hydrolyzed protein insect baits,
J. Agric. Food Chem., 1989, 37, 3, 814-819, https://doi.org/10.1021/jf00087a053
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Sugisawa, Yang, et al., 1989
Sugisawa, H.; Yang, R.H.; Kawabata, C.; Tamura, H.,
Volatile constituents in the peel oil of sudachi (Citrus sudachi),
Agric. Biol. Chem., 1989, 53, 6, 1721-1723, https://doi.org/10.1271/bbb1961.53.1721
. [all data]
Engel, Flath, et al., 1988
Engel, K.-H.; Flath, R.A.; Buttery, R.G.; Mon, T.R.; Ramming, D.W.; Teranishi, R.,
Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars,
J. Agric. Food Chem., 1988, 36, 3, 549-553, https://doi.org/10.1021/jf00081a036
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Georgilopoulos and Gallois, 1988
Georgilopoulos, D.N.; Gallois, A.N.,
Flavour compounds of a commercial concentrated blackberry juice,
Food Chem., 1988, 28, 2, 141-148, https://doi.org/10.1016/0308-8146(88)90143-4
. [all data]
Notes
Go To: Top, Normal alkane RI, non-polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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