Century Dictionary and Cyclopedia
- n. In chem., a volatile oil (C5H4O2) obtained when wheat-bran, sugar, or starch is acted on by dilute sulphuric acid. It is colorless when first prepared, but turns brown when exposed to the air, and forms a tarry mass. It has a fragrant odor resembling that of bitter almonds, and has the chemical properties of aldehyde.
- n. Alternative form of furfural.
GNU Webster's 1913
- n. (Chem.) A colorless oily liquid, C4H3O.CHO, of a pleasant odor, obtained by the distillation of bran, sugar, etc., and regarded as an aldehyde derivative of furfuran; -- called also
“Foerster  objects to this method because he finds the color to be due to the presence of furfurol, and that pure amyl alcohol gives no color with aniline and hydrochloric acid.”
“Jaeckle  examined a similar product and found considerable quantities of caffein, furfurol, and acetic acid, together with small amounts of acetone, ammonia, trimethylamin, and formic acid.”
“By distilling coffee with hydrochloric acid Ewell obtained furfurol equivalent to 9 percent pentose.”
“A notable one by Sayre  postulates the reaction between acrolein and ammonia to give methyl pyridin, which in turn with furfurol forms furfurol vinyl pyridin.”
“He also obtained a gummy substance which, on hydrolysis, gave rise to a reducing sugar; and as it gave mucic acid and furfurol on oxidation, he concluded that it was a compound of pentose and galactose.”
“I identified the frightful ingredients masking the mixtures of tannin and powdered carbon with which the fish was embalmed; and I penetrated the disguise of the marinated meats, painted with sauces the colour of sewage; and I diagnosed the wine as being coloured with fuscin, perfumed with furfurol, and enforced with molasses and plaster.”
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