Skip to Content
Merck
CN

W315303

5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone

97%, FG

Synonym(s):

Ethyl fenugreek lactone, Maple furanone

Sign In to View Organizational & Contract Pricing.

Select a Size

About This Item

Empirical Formula (Hill Notation):
C7H10O3
CAS Number:
698-10-2
Molecular Weight:
142.15
FEMA Number:
3153
Council of Europe no.:
2300
UNSPSC Code:
12164502
PubChem Substance ID:
24901495
Flavis number:
10.023
EC Number:
211-811-6
NACRES:
NA.21
MDL number:
MFCD00036673
Organoleptic:
caramel; maple; fruity; sweet
Grade:
FG
Halal
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

View All Documentation
Technical Service
Need help? Our team of experienced scientists is here for you.
Let Us Assist
Technical Service
Need help? Our team of experienced scientists is here for you.
Let Us Assist

Product Name

5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 97%, FG

SMILES string

CCC1OC(=O)C(O)=C1C

InChI

1S/C7H10O3/c1-3-5-4(2)6(8)7(9)10-5/h5,8H,3H2,1-2H3

InChI key

IUFQZPBIRYFPFD-UHFFFAOYSA-N

biological source

synthetic

grade

FG
Halal
Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002

assay

97%

refractive index

n20/D 1.49 (lit.)

bp

83-86 °C/0.5 mmHg (lit.)

mp

31-35 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

caramel; maple; fruity; sweet

storage temp.

2-8°C

Quality Level

300
400

Related Categories

Application


  • RIFM fragrance ingredient safety assessment, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, CAS Registry Number 698-10-2.: This study evaluates the safety of 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone as a fragrance ingredient, providing comprehensive toxicological data and safety profiles (Api et al., 2024).

  • Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor.: This research identifies and quantifies the aroma compounds responsible for the flavor of alcohol-free beer, highlighting the significant role of 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone (Piornos et al., 2020).

General description

5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone is one of the key contributors to the aroma of roasted coffee. It occurs naturally in fruits such as blackberry, raspberry and blueberry.

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H302

Hazard Classifications

Acute Tox. 4 Oral

Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

235.4 °F - closed cup

flash_point_c

113 °C - closed cup

ppe

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

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
SHBS9888
SHBR1990
STBK1877
STBJ8304
STBJ2970

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Search for a COA

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Marije van Beilen et al.
PloS one, 6(9), e23857-e23857 (2011-10-05)
Little is known about the influence of visual characteristics other than colour on flavor perception, and the complex interactions between more than two sensory modalities. This study focused on the effects of recognizability of visual (texture) information on flavor perception
Sensory study on the character impact odorants of roasted Arabica coffee.
Czerny M, et al.
Journal of Agricultural and Food Chemistry, 47(2), 695-699 (1999)
Flavor chemistry of small fruits: blackberry, raspberry, and blueberry.
Du X & Qian M.
ACS Symp. Ser., 1035, 27?43-27?43 (2010)
Isabelle Effenberger et al.
Scientific reports, 9(1), 10943-10943 (2019-07-31)
Glucosyltransferases are versatile biocatalysts to chemically modify small molecules and thus enhance their water solubility and structural stability. Although the genomes of all organisms harbor a multitude of glucosyltransferase genes, their functional characterization is hampered by the lack of high-throughput
Natalia Komarova et al.
Molecules (Basel, Switzerland), 23(12) (2018-12-06)
Furaneol is an aroma compound which occurs naturally in foods and is used as an artificial flavor. Detection of furaneol is required in food science and food processing industry. Capture- Systematic Evolution of Ligands by EXponential enrichment (SELEX) protocol was
View All Related Papers

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service