2-Pentyl furan, (FEMA# 3317, CAS# 3777-69-3) has a distinctly unusual fruity odor. On one hand, it is reminiscent of pineapples but, underneath that fruity note is a cooked, almost caramel, background. This, somewhat contrasted, combination might seem to limit the usefulness of 2-pently furan. The reverse is true in practice. 2-Pentyl furan adds complexity and authenticity to the majority of “heated” flavors, and also enhances many fruit flavors.
Note that the dose rates given throughout this article are the levels suggested for use in flavors intended to be dosed at 0.05% in ready-to-drink beverages or in a simple bouillon.
Bacon: More than most flavors, bacon flavors can lack complexity. 2-Pentyl furan adds useful depth and complexity at levels of addition in the region of 100 ppm.
Beef, Roast: Lack of complexity is not so much of a problem for roast beef flavors, but 2-pentyl furan softens the background and adds authenticity at 300 ppm.
Chicken, Roast: Chicken flavors, either boiled or roast, gain from the addition of 2-pentyl furan. Four hundred ppm is a good starting point.
Ham: Lower levels, around 100 ppm, are preferred in ham flavors. At this level 2-pentyl furan enhances the boiled note.
Mushroom, Cooked: Cooked mushroom flavors need much more complexity than the familiar profile of raw mushrooms. This ingredient helps at around 50 ppm.
Onion, Toasted: In the wide universe of savory flavors, cooked onion stands out as the most compatible profile for 2-pentyl furan. Levels vary, higher in toasted onion flavors, but 500 ppm is typical.
Potato: Cooked potato flavors vary over quite a wide range of profiles. This raw material works well in all of them, from boiled to fried. The levels will vary, but 100 ppm is typical.
Seafood: 2-Pentyl furan is effective in all cooked seafood flavors, but works particularly well in shrimp flavors. Fifty ppm is a good level in plain cooked shrimp flavors, but higher levels are better when the profile is fried.
Soy sauce: The impact of 2-pentyl furan in soy sauce flavors is subtle and the ideal level of addition is only 50 ppm.
Tomato: 2-Pentyl furan works well in all tomato flavors. The level is naturally higher in cooked profiles, around 200 ppm, than fresh profiles, where 100 ppm is better.
For the entire article, visit Perfumer & Flavorist+'s October 2023 issue.