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Merck
CN

W317411

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
UNSPSC Code:
12164502
PubChem Substance ID:
24901515
Flavis number:
13.01
MDL number:
MFCD00010706

Key Documents

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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

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

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

signalword

Danger

hcodes

H314,H317

Hazard Classifications

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

Storage Class

8A - Combustible corrosive hazardous materials

wgk

WGK 1

flash_point_f

235.4 °F - closed cup

flash_point_c

113 °C - closed cup

ppe

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

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)
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
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
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
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