W363405
4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
≥97%, FG
Synonym(s):
Caramel furanone, Sotolon, Sugar lactone
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About This Item
Empirical Formula (Hill Notation):
C6H8O3
CAS Number:
Molecular Weight:
128.13
FEMA Number:
3634
Council of Europe no.:
11834
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
10.030
EC Number:
249-136-4
NACRES:
NA.21
MDL number:
Organoleptic:
caramel; maple; sweet
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
biological source
synthetic
Quality Level
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117
assay
≥97%
refractive index
n20/D 1.491 (lit.)
bp
184 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
caramel; maple; sweet
SMILES string
CC1OC(=O)C(O)=C1C
InChI
1S/C6H8O3/c1-3-4(2)9-6(8)5(3)7/h4,7H,1-2H3
InChI key
UNYNVICDCJHOPO-UHFFFAOYSA-N
General description
4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one is the key aroma and flavor compound of fenugreek seeds. It also occurs wine and tobacco.
Biochem/physiol Actions
Odor at 1.0%
Taste at 5-25 ppm
Other Notes
Natural occurrence: Fenugreek seed, roasted Virginia tobacco and rice wine.
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signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral
Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
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Related Content
Fenugreek lactone attenuates palmitate-induced apoptosis and dysfunction in pancreatic ?-cells
Gong J, et al.
Journal of the American Society of Brewing Chemists, 21(48), 13457-13457 (2015)
Valérie Lavigne et al.
Journal of agricultural and food chemistry, 56(8), 2688-2693 (2008-04-01)
GC-MS in electron ionization mode (EI) was used as a simple, sensitive method for assaying sotolon [4,5-dimethyl-3-hydroxy-2(5) H-furanone] in various dry white wines. The impact of barrel-aging conditions, that is, whether yeast lees were present or not, on the formation
Alexandre Pons et al.
Journal of agricultural and food chemistry, 56(5), 1606-1610 (2008-02-15)
The enantiomers of sotolon, a flavor compound typical of oxidized white wines, were separated by preparative HPLC to determine their perception thresholds and distribution in wines. The enantiomeric ratios of chiral sotolon were evaluated in several dry white wines using
Global Trade Item Number
| SKU | GTIN |
|---|---|
| W363405-SAMPLE-K | 04061834406242 |
| W363405-25G-K | 04061835518623 |
| W363405-1KG-K | 04061837537080 |
| W363405-100G-K | 04061837537073 |