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W363501

4-Hydroxy-5-methyl-3-furanone

97%, FG

Synonym(s):

toffee furanone

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About This Item

Linear Formula:
C4OH2OCH3OH
CAS Number:
19322-27-1
Molecular Weight:
114.10
FEMA Number:
3635
UNSPSC Code:
12164502
PubChem Substance ID:
24901822
Flavis number:
13.085
EC Number:
242-961-0
NACRES:
NA.21
MDL number:
MFCD02752619
Organoleptic:
caramel; coffee; brown; sweet
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
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biological source

synthetic

Quality Level

300, 400

grade

FG, Halal, Kosher

reg. compliance

EU Regulation 1334/2008 & 872/2012, FDA 21 CFR 110

assay

97%

mp

129-133 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

caramel; coffee; brown; sweet

SMILES string

CC1=C(O)C(=O)CO1

InChI

1S/C5H6O3/c1-3-5(7)4(6)2-8-3/h7H,2H2,1H3

InChI key

DLVYTANECMRFGX-UHFFFAOYSA-N

General description

4-Hydroxy-5-methyl-3-furanone is the key flavor component of beef broth and shoyu (soy sauce).

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Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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Certificates of Analysis (COA)

Lot/Batch Number
SHBN6261
SHBN2594
SHBM7055
SHBL6084
MKCC8544

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Mechanism of formation of 4-hydroxy-5-methyl-3 (2H)-furanone, a component of beef flavor, from Amadori products.
Hicks KB & Feather MS.
Journal of Agricultural and Food Chemistry, 23(5), 957-960 (1975)
Isolation of 4-hydroxy-5-methyl-3 (2H)-furanone, a flavor component in shoyu (soy sauce).
Nunomura N, et al.
Agricultural and Biological Chemistry, 43(6), 1361-1363 (1979)
Production of 4-hydroxy-5-methyl-3 (2H)-furanone, a component of beef flavor, from a 1-amino-1-deoxy-D-fructuronic acid
Hicks KB, et al.
Journal of Agricultural and Food Chemistry, 22(4), 724-725 (1974)
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Global Trade Item Number

SKUGTIN
W363501-1KG-K04061826763780
W363501-100G-K04061833468425
W363501-25G-K04061833654491
W363501-SAMPLE-K04061833343869