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W550019

4-Hydroxy-2,5-dimethyl-3(2H)-furanone

natural, 15 wt. % in triacetin

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:
3658-77-3
Molecular Weight:
128.13
Flavis number:
13.010
Beilstein/REAXYS Number:
1281357
MDL number:
MFCD00010706
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grade

natural

concentration

15 wt. % in triacetin

mp

73-77 °C (lit.)

organoleptic

strawberry

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

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Other Notes

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flash_point_c

Not applicable

pictograms

CorrosionExclamation mark
GHS05,GHS07

signalword

Danger

Hazard Classifications

Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B - Skin Sens. 1

Storage Class

8A - Combustible corrosive hazardous materials

wgk

WGK 1

flash_point_f

Not applicable

ppe

Eyeshields, Faceshields, Gloves, multi-purpose combination respirator cartridge (US)

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Silke Illmann et al.
Journal of agricultural and food chemistry, 57(7), 2889-2895 (2009-03-05)
The formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) was studied in aqueous model systems containing L-rhamnose and L-lysine. The approach consisted in systematically varying four reaction parameters (rhamnose concentration, rhamnose to lysine ratio, pH, and phosphate concentration) at 3 levels. A fractional factorial
Nicole Christina Stadler et al.
Journal of agricultural and food chemistry, 57(9), 3949-3954 (2009-04-03)
A number of 3(2H)-furanones are synthesized by fruits and have been found in cooked foodstuffs, where they impart flavor and odor because of their low perception thresholds. They show genotoxic properties in model studies but are also ranked among the
Goreti Botelho et al.
Analytica chimica acta, 657(2), 198-203 (2009-12-17)
To evaluate the potential aroma of Aragonez clonal red musts, several free and glycosidically bound odourant compounds were extracted. Then, the gas chromatography-olfactometry (GC-O) posterior intensity method was used to evaluate their odour intensity and the compounds were identified by
Fernando de la Peña Moreno et al.
Journal of chromatography. A, 1217(7), 1083-1088 (2009-11-03)
A method based on the use of the through oven transfer adsorption-desorption (TOTAD) interface in on-line coupling between reversed phase liquid chromatography and gas chromatography (RPLC-GC) for the determination of chiral volatile compounds was developed. In particular, the method was
Stefan Lunkenbein et al.
Journal of experimental botany, 57(10), 2445-2453 (2006-06-27)
A complex mixture of hundreds of substances determines strawberry (Fragaria x ananassa) aroma, but only approximately 15 volatiles are considered as key flavour compounds. Of these, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) is regarded as the most important, but it is methylated further by
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