40703
4-Hydroxy-2,5-dimethyl-3(2H)-furanone
≥99.0% (GC)
Synonym(s):
2,5-Dimethyl-4-hydroxy-3(2H)-furanone, Furaneol, Strawberry furanone
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About This Item
Empirical Formula (Hill Notation):
C6H8O3
CAS Number:
Molecular Weight:
128.13
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
222-908-8
Beilstein/REAXYS Number:
1281357
MDL number:
Assay:
≥99.0% (GC)
Quality Level
assay
≥99.0% (GC)
mp
73-77 °C (lit.), 74-83 °C
storage temp.
2-8°C
SMILES string
CC1OC(C)=C(O)C1=O
InChI
1S/C6H8O3/c1-3-5(7)6(8)4(2)9-3/h3,8H,1-2H3
InChI key
INAXVXBDKKUCGI-UHFFFAOYSA-N
General description
4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF, DMHF) is a caramel-like smelling compound, identified in Maillard reaction systems based on pentoses by GC-MS and GCMS/MS. Solubility data of DMHF in six different solvents over the temperature range from 283.15K to 313.15K under atmospheric pressure of 0.10 MPa has been examined by dynamic method. Separation of the enantiomers of DMHF by capillary electrophoretic method has been reported. Commercially it is synthesized from L-rhamnose. DMHF has been identified as acidic odorant in Thai premium fish sauce samples by aroma extract dilution analysis (AEDA). It is identified as key aroma compound in the distiller′s grains (DG) from wheat. It is reported as the main flavor compound in strawberries and its biosynthesis has been reported. HDMF has been found in various fruits such as pineapples strawberries and grapes, as well as in beef broth , roasted coffee, bread crust, roasted beef, roasted sesame seeds and stewed beef.
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signalword
Danger
Storage Class
8A - Combustible corrosive hazardous materials
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Gloves
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Aquatic Chronic 2 - Eye Dam. 1 - Skin Corr. 1B - Skin Sens. 1
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M Roth et al.
Journal of agricultural and food chemistry, 62(45), 10873-10880 (2014-09-23)
The limited use of distiller's grains (DG) in the food industry depends occasionally on the characteristic odor of DG. For a better understanding of this typical odor, a sensory evaluation was performed first. The impressions seasoninglike, roasty/breadlike, and malty/caramellike were
Tobias Hauck et al.
Carbohydrate research, 337(13), 1185-1191 (2002-07-12)
The selective chemical formation of 4-hydroxy-2,5-dimethyl-3[2H]-furanone (HDF) from D-fructose 1,6-diphosphate in the presence of reduced nicotinamide-adenine-dinucleotides (NAD(P)H) was investigated by means of HPLC-DAD and HPLC-UV-MS/MS. The temperature optimum for HDF formation was 30 degrees C, whereas the pH value (pH
Formation of 4-hydroxy-2, 5-dimethyl-3 (2 H)-furanone and 4-hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3 (2 H)-furanone through Maillard reaction based on pentose sugars.
Blank I and Fay LB.
Journal of Agricultural and Food Chemistry, 44(2), 531-536 (1996)
Global Trade Item Number
| SKU | GTIN |
|---|---|
| 40703-25G | 04061831987980 |