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W317410

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

15 wt. % (in propylene glycol), FG

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
NACRES:
NA.21
PubChem Substance ID:
329830574
UNSPSC Code:
12164502
FEMA Number:
3174
Flavis number:
13.010
EC Number:
222-908-8
MDL number:
MFCD00010706
Beilstein/REAXYS Number:
1281357
Organoleptic:
caramel; strawberry; sweet
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
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Quality Level

400

biological source

synthetic

grade

FG, Halal, Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

concentration

15 wt. % (in propylene glycol)

refractive index

n20/D 1.444

mp

73-77 °C (lit.)

density

1.057 at 25 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

caramel; strawberry; sweet

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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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

210.2 °F

flash_point_c

99 °C

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Certificates of Analysis (COA)

Lot/Batch Number
STBJ3043
STBJ2772
STBH4699
STBD8335V
STBD7030V

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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
Thomas Raab et al.
The Plant cell, 18(4), 1023-1037 (2006-03-07)
The flavor of strawberry (Fragaria x ananassa) fruit is dominated by an uncommon group of aroma compounds with a 2,5-dimethyl-3(H)-furanone structure. We report the characterization of an enzyme involved in the biosynthesis of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF; Furaneol), the key flavor compound
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
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Global Trade Item Number

SKUGTIN
W317410-SAMPLE-K04061837527968
W317410-1KG-K04061838065520
W317410-10KG-K04061838060143