5-Methyl-2-furaldehyde
5-Methylfurfural is a naturally occurring substance, found in cigarette smoke condensate, licorice essential oil, stored dehydrated orange powder, baked potato flour, volatile compounds of roast beef, aroma concentrate of sponge cake. bread and in coffee, tea and cocoa. A flavoring agent.
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Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: service@chemfaces.com
The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
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Molecules.2021, 26(2):313.
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J Cell Mol Med.2023, jcmm.18071.
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Journal of Analytical & Applied Pyrolysis, 2006 , 76 (1–2) :214-21.
Characterization of high molecular mass material in ECF and TCF bleaching liquors by Py-GC/MS with and without TMAH methylation[Reference:
WebLink]
METHODS AND RESULTS:
Typical major pyrolysis products formed from lignin in the ECF bleaching liquor were phenol, 2-methylphenol, guaiacol and 4-vinylguaiacol, whereas crotonolactone and 2-furfural were characteristic degradation products of carbohydrates. Guaiacol, 2-furfural, 2-methylphenol, 2- or 3-ethylphenol, 2-methyl-2-cyclopenten-1-one, 5-Methyl-2-furaldehyde, 2,4-dimethylphenol and 2-methoxy-3-methylphenol were major degradation products formed from HMW TCF bleaching liquors. Only small amounts of chlorinated degradation products were formed from HMW material in the ECF bleaching liquors. The amounts of HMW carbohydrates (such as hemicelluloses) were slightly higher in the liquor obtained after the last step of the TCF than that of the ECF bleaching sequence.
CONCLUSIONS:
Both these liquors consist mainly of lignin matter.
