W317411
4-羟基-2,5-二甲基-3(2H)-呋喃酮 溶液
10 wt. % in propylene glycol
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关于此项目
经验公式（希尔记法）:
C6H8O3
化学文摘社编号:
分子量:
128.13
FEMA Number:
3174
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
13.01
MDL number:
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
天然存在：咖啡、葡萄，麦芽、菠萝、悬钩子、烤杏仁、烤榛子和草莓、酿豆酱、番石榴。
Biochem/physiol Actions
0.10-1.0ppm 时的味道
signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1 - Skin Corr. 1B - Skin Sens. 1
存储类别
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)
法规信息
新产品
此项目有
Mosciano, G.
Perfumer & Flavorist, 24, 42-42 (1999)
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
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
Xiaofen Du et al.
Journal of chromatography. A, 1208(1-2), 197-201 (2008-09-09)
A GC-MS method for the determination of furaneol in fruit juice was developed using Lichrolut-EN solid-phase extraction (SPE) coupled to microvial insert thermal desorption. Lichrolut-EN can effectively extract furaneol from juice, and had much less retention for pigments and other
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