W362301
2-乙基-4-羟基-5-甲基-3(2H)-呋喃酮
96%, FG
别名:
Homofuraneol
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关于此项目
经验公式（希尔记法）:
C7H10O3
化学文摘社编号:
分子量:
142.15
FEMA Number:
3623
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
13.084
EC Number:
248-513-0
NACRES:
NA.21
MDL number:
Organoleptic:
bread; burnt; caramel; maple; sweet
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
SMILES string
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
biological source
synthetic
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002
assay
96%
refractive index
n20/D 1.512 (lit.)
bp
248-249 °C (lit.)
density
1.137 g/mL at 25 °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
bread; burnt; caramel; maple; sweet
General description
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.
Application
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.
Packaging
玻璃瓶包装
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
183.2 °F - closed cup
flash_point_c
84 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, multi-purpose combination respirator cartridge (US)
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)
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.
Aroma extract dilution analysis of cv. Marion (Rubus spp. hyb) and cv. Evergreen (R. laciniatus L.) blackberries
Klesk K & Qian M.
Journal of Agricultural and Food Chemistry, 51(11), 3436-3441 (2003)
X Li et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 36(4), 305-314 (1998-07-03)
Components with DNA breaking activity in soy sauce were investigated. It was found that there were water soluble high molecular weight DNA breaking components in soy sauce. Two DNA breaking components in the ethyl acetate extract of soy sauce were
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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