Furfural

3D model image of FurfuralStructure formular image of Furfural

Furfural is an organic compound derived from agricultural byproducts like corn husks, oat, wheat bran, and sawdust. It's known for its almond-like, sweet, woody aroma. In the fragrance industry, furfural is used to impart a natural, earthy warmth to perfumes, often serving as a nuanced background note that adds depth and complexity.

Used in a variety of fragrances to introduce warmth and depth. It can be found in woody, oriental, and amber scent profiles, acting as a subtle blender that enriches the fragrance composition without overpowering.

IUPAC Name: furan-2-carbaldehyde
CAS Number: 98-01-1
Molecular Formula: C5H4O2
Molecular Weight: 96.08 g/mol
Boiling Point: 87.8 °C (190.04 °F)
Melting Point: -34 °F (-36.5 °C)
Class: Aldehyde
Use/s: Scent
Synonyms
1: FURFURAL 2: 2-Furaldehyde 3: furan-2-carbaldehyde 4: 2-Furancarboxaldehyde 5: Furaldehyde 6: Furfuraldehyde 7: Fural 8: 2-Formylfuran 9: 2-Furanaldehyde
Chemist Says
Furfural appears as colorless or reddish-brown mobile liquids with a penetrating odor. Flash points 140 °F. Denser than water and soluble in water. Vapors heavier than air. May be toxic by ingestion, skin absorption or inhalation.
Scent: Almond-like
Scent profile
Scent profiles are inherently subjective and can significantly differ among individuals, and may also be influenced by the conditions at the time of evaluation. The information provided here is a synthesis of data from diverse sources, including books, cross-references, artificial intelligence analyses, and chemical research sites, aiming to present a comprehensive overview. We've distilled this information to highlight the most frequently observed scent profiles for each molecule or compound, offering a generalized perspective.

1: Sweet, Woody, Almond-like
2: Almond, Bread, Woody
3: Peculiar odor, somewhat resembling the odor of benzaldehyde
4: Almond, roasted, with a burnt and woody character

Acute ToxicAcute Toxic
Health HazardHealth Hazard




Furfural Mass Spectrometry