Glycerides are fatty acid esters of glycerol; they are important in biology, being one of the main classes of lipids and comprising the bulk of animal fats and vegetable oils. 611-13-2, formula is C6H6O3, Name is Methyl furan-2-carboxylate. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. COA of Formula: C6H6O3.
Tan, Ming;Chen, Chen;Fu, Xin;Cui, Feng-Jie;Zhang, Hai-Bo;Ye, Ping-Ping;Zhang, Wei;Shu, Xue-Quan;Shi, Jian-Cheng;Chen, Zhi-Wei research published 《 Roasting treatments affect physicochemical, aroma and nutritional quality of strong fragrant rapeseed oil》, the research content is summarized as follows. The strong fragrant rapeseed oil (SFRO) attracts the growing interest in China due to its fragrant flavor, attractive color, and phys. and oxidative stability. It is usually produced with simple processes including rapeseed roasting, mech. pressing, and degumming with hot water (80-90°C). To produce SFROs with high quality and nutritional contents, the seed roasting parameters including temperature up to 220°C and time ranging from 10 min to 30 min were investigated. Results showed that 20-min roasting at temperature 160°C resulted in the highest oil extraction yield of 33.20% with the lowest water content of 0.121%. The produced SFRO had the roasted, nutty and soft tastes with the maximum overall score, the highest total tocopherol and sterol contents of 789.73 mg/kg and 4582.80 mg/kg, resp., and high CoQ10 content of 65.57 mg/kg. Over-roasting at roasting temperature of over 180°C and time of over 30 min led to the high Lovibond red readings, off-flavors, and increased concentrations of high saturated fatty acids and Benzo[a]pyrene (BaP). Our findings would provide a reference to produce SFROs with the highest extraction yield and nutrient contents, acceptable physicochem. properties, optimal profile of the fatty acids and the key aroma compounds, and relatively-low BaP concentration
COA of Formula: C6H6O3, Methyl 2-furoate has been identified as one of the volatile flavor compounds in tequila, okra, berrycactus and black currant juice.
Methyl 2-furoate, also known as fema 2703 or methyl pyromucate, belongs to the class of organic compounds known as furoic acid esters. These are ester derivatives of furoic acid. Methyl 2-furoate is soluble (in water) and an extremely weak basic (essentially neutral) compound (based on its pKa). Within the cell, methyl 2-furoate is primarily located in the cytoplasm. Methyl 2-furoate is a sweet, fruity, and fungal tasting compound that can be found in a number of food items such as cocoa and cocoa products, potato, tamarind, and fruits. This makes methyl 2-furoate a potential biomarker for the consumption of these food products.
Methyl 2-furoate is a reactive compound that belongs to the family of sesquiterpene lactones. It has been shown to have phosphotungstic acid and hydrochloric acid reactivity, as well as nitrous and water vapor sensitivity. Methyl 2-furoate also reacts with radiation, which can be used for structural analysis. The compound is an intermediate in the synthesis of pluronic p123, which is used in fabricating biomedical devices. Methyl 2-furoate has been shown to have anti-inflammatory properties through its inhibitory effect on prostaglandin synthesis., 611-13-2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics