Furosine

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  • Identifiers

    CAS number
    19746-33-9

    Molecular formula
    C12H18N2O4

    SMILES
    C1=COC(=C1)C(=O)CNCCCC[C@@H](C(=O)O)N

    Safety labels

  • Odor profile

    Fragrance
    Odorless 58.86%
    Savory 42.01%
    Meaty 34.31%
    Fishy 33.17%
    Cooked 21.57%
    Cooling 19.3%
    Roasted 19.15%
    Sweet 18.83%
    Milky 17.85%
    Cheesy 17.21%

     

    Flavor
    Odorless 57.37%
    Bitter 44.76%
    Bland 34.25%
    Mild 31.52%
    Sweet-like 23.05%
    Faint 21.72%
    Yeast 20.1%
    Roasted 19.97%
    Nitrile 19.91%
    Scallion 19.49%

     

    Odor impact est.
    Low

  • Properties

    XLogP3-AA
    -1.9

    pKa est.
    6.65 (neutral)

    Molecular weight
    254.28 g/mol

    Vapor pressure est.

    • hPa @ 20°C
    • hPa @ 25°C

    Evaporation rate
    Ultra slow

    Boiling point est.
    433°C

    Flash point

    • 210.19 ˚C est.

  • Synonyms

    • furosine
    • 19746-33-9
    • C9XU89FM3X
    • N6-(2-(2-Furanyl-2-oxoethyl))-L-lysine
    • RefChem:141840
    • (2S)-2-amino-6-[[2-(furan-2-yl)-2-oxoethyl]amino]hexanoic acid
    • Epsilon-N-(2-furoyl-methyl)-L-lysine 2hcl
    • N6-[2-(2-furanyl)-2-oxoethyl]-L-Lysine
    • SCHEMBL31687700
    • YQHPCDPFXQXCMV-VIFPVBQESA-N
    • Nepsilon-(2-Furoylmethyl)-L-lysine
    • Epsilon-N-(2-furoyl-methyl)-L-lysine
    • (2S)-2-AZANYL-6-((2-(FURAN-2-YL)-2-OXIDANYLIDENE-ETHYL)AMINO)HEXANOIC ACID
    • 19746-33-9

  • Applications

    Furosine (CAS 19746-33-9) is primarily used in food science as an analytical marker of the early Maillard reaction and lysine loss caused by heat processing. It is commonly measured to assess processing intensity in protein-rich foods (such as dairy, bakery, and coffee products) and to estimate the impact on lysine availability. The compound also serves as a reference standard in HPLC/LC-MS methods for quantifying glycated proteins and is used in research to study glycation kinetics and Maillard chemistry. In practice, furosine data support quality control, nutritional assessment, and process optimization in food manufacturing.

    gpt-5-nano

  • Solubility @25˚C

    Solvent Solubility (g/L)
    ethanol 6.94
    methanol 94.97
    isopropanol 2.6
    water 108.63
    ethyl acetate 3.54
    n-propanol 4.71
    acetone 6.36
    n-butanol 4.11
    acetonitrile 1.83
    DMF 197.49
    toluene 1.47
    isobutanol 3.62
    1,4-dioxane 7.0
    methyl acetate 2.22
    THF 14.49
    2-butanone 3.7
    n-pentanol 3.24
    sec-butanol 2.91
    n-hexane 0.14
    ethylene glycol 107.18
    NMP 226.85
    cyclohexane 0.49
    DMSO 681.35
    n-butyl acetate 1.54
    n-octanol 1.18
    chloroform 1.9
    n-propyl acetate 1.61
    acetic acid 141.8
    dichloromethane 2.75
    cyclohexanone 21.12
    propylene glycol 63.52
    isopropyl acetate 2.57
    DMAc 239.43
    2-ethoxyethanol 44.49
    isopentanol 5.1
    n-heptane 0.19
    ethyl formate 8.48
    1,2-dichloroethane 3.04
    n-hexanol 3.04
    2-methoxyethanol 118.93
    isobutyl acetate 1.09
    tetrachloromethane 0.73
    n-pentyl acetate 1.42
    transcutol 53.76
    n-heptanol 2.33
    ethylbenzene 0.74
    MIBK 3.94
    2-propoxyethanol 21.05
    tert-butanol 5.47
    MTBE 1.34
    2-butoxyethanol 11.85
    propionic acid 24.04
    o-xylene 2.3
    formic acid 640.59
    diethyl ether 0.76
    m-xylene 1.78
    p-xylene 1.14
    chlorobenzene 1.39
    dimethyl carbonate 9.04
    n-octane 0.12
    formamide 505.85
    cyclopentanone 26.21
    2-pentanone 4.62
    anisole 2.23
    cyclopentyl methyl ether 6.08
    gamma-butyrolactone 40.1
    1-methoxy-2-propanol 44.39
    pyridine 7.85
    3-pentanone 3.92
    furfural 63.24
    n-dodecane 0.07
    diethylene glycol 67.59
    diisopropyl ether 0.56
    tert-amyl alcohol 5.61
    acetylacetone 14.94
    n-hexadecane 0.09
    acetophenone 6.29
    methyl propionate 6.39
    isopentyl acetate 2.19
    trichloroethylene 7.02
    n-nonanol 1.4
    cyclohexanol 8.53
    benzyl alcohol 8.53
    2-ethylhexanol 1.74
    isooctanol 2.09
    dipropyl ether 1.07
    1,2-dichlorobenzene 1.96
    ethyl lactate 8.42
    propylene carbonate 16.23
    n-methylformamide 90.46
    2-pentanol 2.0
    n-pentane 0.15
    1-propoxy-2-propanol 9.69
    1-methoxy-2-propyl acetate 6.79
    2-(2-methoxypropoxy) propanol 15.57
    mesitylene 1.32
    ε-caprolactone 18.32
    p-cymene 1.0
    epichlorohydrin 18.47
    1,1,1-trichloroethane 1.21
    2-aminoethanol 92.03
    morpholine-4-carbaldehyde 104.01
    sulfolane 141.21
    2,2,4-trimethylpentane 0.18
    2-methyltetrahydrofuran 5.12
    n-hexyl acetate 1.95
    isooctane 0.1
    2-(2-butoxyethoxy)ethanol 19.3
    sec-butyl acetate 1.23
    tert-butyl acetate 3.69
    decalin 0.21
    glycerin 208.54
    diglyme 33.31
    acrylic acid 49.37
    isopropyl myristate 0.94
    n-butyric acid 22.64
    acetyl acetate 4.78
    di(2-ethylhexyl) phthalate 3.7
    ethyl propionate 1.97
    nitromethane 94.45
    1,2-diethoxyethane 2.85
    benzonitrile 3.82
    trioctyl phosphate 2.29
    1-bromopropane 0.65
    gamma-valerolactone 70.57
    n-decanol 1.13
    triethyl phosphate 2.8
    4-methyl-2-pentanol 2.19
    propionitrile 1.56
    vinylene carbonate 14.79
    1,1,2-trichlorotrifluoroethane 81.17
    DMS 4.53
    cumene 0.75
    2-octanol 1.03
    2-hexanone 1.98
    octyl acetate 1.41
    limonene 1.36
    1,2-dimethoxyethane 21.39
    ethyl orthosilicate 2.53
    tributyl phosphate 2.37
    diacetone alcohol 17.36
    N,N-dimethylaniline 3.53
    acrylonitrile 4.58
    aniline 5.88
    1,3-propanediol 71.8
    bromobenzene 1.0
    dibromomethane 1.29
    1,1,2,2-tetrachloroethane 6.88
    2-methyl-cyclohexyl acetate 3.04
    tetrabutyl urea 4.68
    diisobutyl methanol 1.36
    2-phenylethanol 5.48
    styrene 0.72
    dioctyl adipate 2.61
    dimethyl sulfate 38.19
    ethyl butyrate 1.87
    methyl lactate 32.24
    butyl lactate 5.42
    diethyl carbonate 1.66
    propanediol butyl ether 15.91
    triethyl orthoformate 2.49
    p-tert-butyltoluene 0.96
    methyl 4-tert-butylbenzoate 9.07
    morpholine 13.76
    tert-butylamine 1.67
    n-dodecanol 0.88
    dimethoxymethane 27.29
    ethylene carbonate 9.84
    cyrene 36.0
    2-ethoxyethyl acetate 3.61
    2-ethylhexyl acetate 1.48
    1,2,4-trichlorobenzene 3.2
    4-methylpyridine 5.6
    dibutyl ether 0.64
    2,6-dimethyl-4-heptanol 1.36
    DEF 19.07
    dimethyl isosorbide 22.03
    tetrachloroethylene 6.89
    eugenol 11.66
    triacetin 6.6
    span 80 12.84
    1,4-butanediol 34.78
    1,1-dichloroethane 0.94
    2-methyl-1-pentanol 3.9
    methyl formate 56.29
    2-methyl-1-butanol 4.58
    n-decane 0.12
    butyronitrile 1.73
    3,7-dimethyl-1-octanol 1.66
    1-chlorooctane 0.37
    1-chlorotetradecane 0.21
    n-nonane 0.11
    undecane 0.09
    tert-butylcyclohexane 0.14
    cyclooctane 0.27
    cyclopentanol 11.15
    tetrahydropyran 2.91
    tert-amyl methyl ether 2.03
    2,5,8-trioxanonane 27.79
    1-hexene 0.36
    2-isopropoxyethanol 14.82
    2,2,2-trifluoroethanol 73.88
    methyl butyrate 3.53

    Scent© AI

1 4

IFRA standard 51

Recommendation
No restriction
Maximum acceptable concentrations in the finished product (%)
Category 1
Products applied to the lips
 No restriction Category 7A
Rinse-off products applied to the hair with some hand contact
 No restriction
Category 2
Products applied to the axillae
 No restriction Category 7B
Leave-on products applied to the hair with some hand contact
 No restriction
Category 3
Products applied to the face/body using fingertips
 No restriction Category 8
Products with significant anogenital exposure
 No restriction
Category 4
Products related to fine fragrance
 No restriction Category 9
Products with body and hand exposure, primarily rinse off
 No restriction
Category 5A
Body lotion products applied to the body using the hands (palms), primarily leave on
 No restriction Category 10A
Household care products with mostly hand contact
 No restriction
Category 5B
Face moisturizer products applied to the face using the hands (palms), primarily leave on
 No restriction Category 10B
Household care products with mostly hand contact, including aerosol/spray products (with potential leave-on skin contact)
 No restriction
Category 5C
Hand cream products applied to the hands using the hands (palms), primarily leave on
 No restriction Category 11A
Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate without UV exposure
 No restriction
Category 5D
Baby Creams, baby Oils and baby talc
 No restriction Category 11B
Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate with potential UV exposure
 No restriction
Category 6
Products with oral and lip exposure
 No restriction Category 12
Products not intended for direct skin contact, minimal or insignificant transfer to skin
 No restriction