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文件

W362301

2-乙基-4-羟基-5-甲基-3(2H)-呋喃酮

Name: 2-乙基-4-羟基-5-甲基-3(2<I>H</I>)-呋喃酮
Brand: ALDRICH

96%, FG

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别名:

Homofuraneol

经验公式（希尔记法）:

C₇H₁₀O₃

CAS号:

27538-09-6

分子量:

142.15

FEMA编号:

3623

EC 号:

248-513-0

MDL编号:

MFCD03411593

PubChem化学物质编号:

24901815

Flavis编号:

13.084

NACRES:

NA.21

生物来源

synthetic

质量水平

400

等级

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

检测方案

96%

折射率

n20/D 1.512 (lit.)

bp

248-249 °C (lit.)

密度

1.137 g/mL at 25 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

性状检查

bread; burnt; caramel; maple; sweet

SMILES字符串

CCC1=C(O)C(C(C)O1)=O

InChI

1S/C7H10O3/c1-3-5-7(9)6(8)4(2)10-5/h4,9H,3H2,1-2H3

InChI key

QJYOEDXNPLUUAR-UHFFFAOYSA-N

一般描述

5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone is one of the key volatile components of shoyu (soy sauce). It also occurs in roasted coffee and blackberries.

应用

5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone (a mixture of isomers) can be used as a flavoring agent in food industries due to its excellent sensory properties.

包装

玻璃瓶包装

象形图

GHS07

警示用语：

Warning

危险声明

H302

预防措施声明

P264 - P270 - P301 + P312 - P501

危险分类

Acute Tox. 4 Oral

储存分类代码

10 - Combustible liquids

WGK

WGK 3

闪点(°F)

183.2 °F - closed cup

闪点(°C)

84 °C - closed cup

个人防护装备

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

分析证书(COA)

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示例

T1503

货号

25G

包装规格/数量

其它示例：

705578-5MG-PW

PL860-CGA/SHF-1EA

MMYOMAG-74K-13

1000309185

输入内容 1.000309185)

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索取COA

Effect of media constituents on the formation by halophilic yeast of the 2 (or 5)-ethyl-5 (or 2)-methyl-4-hydroxy-3 (2H)-furanone aroma component specific to miso.

E Sugawara et al.

Bioscience, biotechnology, and biochemistry, 63(4), 749-752 (1999-06-11)

The formation of HEMF [2 (or 5)-ethyl-5 (or 2)-methyl-4-hydroxy-3 (2H)-furanone] by yeast was examined in an attempt to investigate its mechanism and involved factors. HEMF formation was promoted by yeast cultivation in a heat-sterilized medium which included glucose, ribose, and

Evaluation of multiwavelength culture fluorescence for monitoring the aroma compound 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) production.

A Hagedorn et al.

Biotechnology progress, 20(1), 361-367 (2004-02-07)

Fluorescence spectra of a 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) fermentation culture broth were combined with measurable process variables for off-line and on-line process monitoring. Culture broth fluorescence in UV and visible ranges was acquired by a fiber optic LCD array spectrometer.

Inhibition of iron ion-induced oxidative damage of erythrocyte membranes and low density lipoprotein by a Maillard product, 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF).

K Ando et al.

Biological & pharmaceutical bulletin, 23(6), 689-694 (2000-06-23)

4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) is representative of the Maillard reaction-derived reductones found in many foodstuffs. Influence of HEMF on iron ion-induced oxidative modification of human erythrocyte membranes and low density lipoprotein (LDL) under aerobic conditions was investigated. When human erythrocytes

Aroma simulation on the basis of the odourant composition of roasted coffee headspace

Mayer F & Grosch W.

Flavour and Fragrance Journal, 16(3), 180-190 (2001)

Absorption and induction of micronucleated peripheral reticulocytes in mice after oral administration of fragrant hydroxyfuranones generated in the Maillard reaction.

K Hiramoto et al.

Mutation research, 415(1-2), 79-83 (1998-08-26)

Fragrant hydroxyfuranone and dihydroxypyranone derivatives generated in the Maillard reaction of sugars and amino acids are detected in various processed foods and have been shown active to break DNA single-strand in the in vitro studies. In the present study, absorption

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