5-hydroxymethylfurfural

caramel furan

Found in 21 ingredients across the CompKitchen flavor graph.

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

2D Lewis Structure

Formula: C6H6O3
Molecular weight: 126.11 g/mol
PubChem CID: 237332 — full record on PubChem

Properties

Odor description: caramel, burnt sugar, musty, waxy
Odor threshold — in a food matrix: 14.0 ppb – 126 ppb median 70.0 ppb · 2 published values · see all 3 with sources
Volatility: high
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.

How this molecule is described

Sources disagree about odour more often than they disagree about chemistry. Rather than show one answer, here is every description on file with how many ingredient records carry it.

Also filed as

5-(hydroxymethyl)furfural

Same molecule, unified here — previously counted and displayed as separate compounds.

Descriptions on file

Ordered by how many independent descriptor streams give each wording, then by how often it appears. The bar is still replication — one source copied onto many ingredients scores high there — so the two can disagree.

sharp FlavorDB 2.0, Flavordb Odor Column 2 sources agree

chemical FlavorDB 2.0, Flavordb Odor Column 2 sources agree

apple, pear, banana, caramel, burnt FlavorDB 2.0

caramel, cardboard, fatty, musty, waxy FlavorDB 2.0

caramel FlavorDB 2.0

caramel, burnt sugar, musty, waxy shown above Llm Adjudicated

—

Bars are the share of ingredient records carrying each description. High agreement means the sources replicate each other — not necessarily that they are right.

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.

Where you'd actually smell it

Odor Activity Value = measured concentration ÷ odor threshold (126.0 ppb, the engine's canonical value — see the 3 published values). OAV ≥ 1 = perceptible.

Food	Concentration (ppb)	OAV	Source
date	600000.0	4762 ⚡	PMID 36653791
flour	100.0	0.79	—
brandy	100.0	0.79	—
rice	10.0	0.08	—

Concentrations from PubMed Central Open Access papers (free literature corpus, MIT-style licensed). Copper = OAV ≥ 10 (strongly perceptible). Green = OAV ≥ 1 (perceptible).

Found in

Measured impact first, then profile share

Every ingredient known to contain 5-hydroxymethylfurfural. 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-hydroxymethylfurfural in it. Full concentrations are in the OAV table above.

date

measured · OAV 4761.9

421 cmpds

13 cmpds

21 cmpds

47 cmpds