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Merck
CN

W317411

Sigma-Aldrich

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

10 wt. % in propylene glycol

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About This Item

Empirical Formula (Hill Notation):
C6H8O3
CAS Number:
3658-77-3
Molecular Weight:
128.13
FEMA Number:
3174
MDL number:
MFCD00010706
UNSPSC Code:
12164502
PubChem Substance ID:
24901515
Flavis number:
13.01

Key Documents

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biological source

synthetic

grade

Halal
Kosher

concentration

10 wt. % in propylene glycol

refractive index

n20/D 1.439

bp

188 °C

density

1.049 g/mL at 25 °C

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

caramel; meaty; strawberry; sweet; fruity

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

Natural Occurrence: Coffee, grape, malt, pineapple, raspberry, roasted almond, roasted filbert and strawberry, fermented soy sauce, guava.

Biochem/physiol Actions

Taste at 0.10 to 1.0 ppm

Pictograms

CorrosionExclamation mark
GHS05,GHS07

Signal Word

Danger

Hazard Statements

H314,H317

Hazard Classifications

Eye Dam. 1 - Skin Corr. 1B - Skin Sens. 1

Storage Class Code

8A - Combustible corrosive hazardous materials

WGK

WGK 1

Flash Point(F)

235.4 °F - closed cup

Flash Point(C)

113 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

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Certificates of Analysis (COA)

Lot/Batch Number
06725JH
11210CE
14616PD
23918BB
05215BA

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Mosciano, G.
Perfumer & Flavorist, 24, 42-42 (1999)
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
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
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
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