5-hydroxymethyl-2-furaldehyde

caramel furan

Found in 2 ingredients across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

Properties

Odor threshold — in a food matrix: 14.0 ppb – 126 ppb median 70.0 ppb · 2 published values · see all 3 with sources
CAS number: 67-47-0

Not in FEMA GRAS publications 1-33. Of 3,367 listed flavoring substances, none match this compound name. May still be food-safe under other regulatory routes (FDA 21 CFR 172, EFSA, JECFA) — check femaflavor.org for the authoritative current list.

Published thresholds

3 measured values from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.

In a food matrix

14.0 ppb – 126 ppb

Measured in a real food, where the matrix shifts detection — not a clean-water value.

Threshold	Matrix	Source	Paper
14.0 ppb	water (food: tomato)	Literature corpus	—
126 ppb	water (food: unknown)	Literature corpus	—

Other matrix

1110 ppb

Measured in a non-aqueous medium (oil, starch, cellulose).

Threshold	Matrix	Source	Paper
1110 ppb	oil (food: Sichuan hotpot oil)	PMC open access	—

Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.

Found in

Measured impact first, then profile share

Every ingredient known to contain 5-hydroxymethyl-2-furaldehyde. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of 5-hydroxymethyl-2-furaldehyde in it.

221 cmpds

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