W363405
4,5-二甲基-3-羟基-2,5-二氢呋喃-2-酮
≥97%, FG
别名:
Sotolon, 糖内酯, 葫芦巴内酯
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关于此项目
经验公式（希尔记法）:
C6H8O3
CAS Number:
分子量:
128.13
FEMA编号:
3634
EC 号:
欧洲委员会编号:
11834
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
10.030
NACRES:
NA.21
Agency:
follows IFRA guidelines
生物来源
synthetic
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
FDA 21 CFR 117
方案
≥97%
折射率
n20/D 1.491 (lit.)
沸点
184 °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
caramel; maple; sweet
SMILES字符串
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
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一般描述
4,5-二甲基-3-羟基-2,5-二氢呋喃-2-酮是胡芦巴籽的关键香气和风味化合物。它也发生在葡萄酒和烟草中。
生化/生理作用
1.0% 时的气味
5-25ppm 时的味道
其他说明
天然存在：胡芦巴种子、弗吉尼亚烤烟和米酒。
警示用语：
Warning
危险声明
危险分类
Acute Tox. 4 Oral
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
Atsushi Taga et al.
Journal of oleo science, 61(1), 45-48 (2011-12-23)
A strongly aromatic compound, sotolon, was assessed by capillary zone electrophoresis within 9 min without specific pre-sample treatment. The calibration curve comprised a straight line with good linearity (R = 0.997) over a relatively wide range of 3.13 to 100
José Sousa Câmara et al.
Journal of agricultural and food chemistry, 52(22), 6765-6769 (2004-10-28)
The maturation of Madeira wines usually involves exposure to relatively high temperatures and humidity levels >70%, which affect the aroma and flavor composition and lead to the formation of the typical and characteristic bouquet of these wines. To estimate the
F Peraza-Luna et al.
Journal of agricultural and food chemistry, 49(12), 6012-6019 (2001-12-18)
3-Hydroxy-4,5-dimethyl-2(5H)-furanone (sotolone) and 3-amino-4,5-dimethyl-2(5H)-furanone, the postulated precursor of sotolone, were detected in hairy root cultures of Trigonella foenum-graecum (fenugreek) by GC-MS. The hairy root cultures in both conical flasks and airlift with mesh bioreactors were achieved from hypocotyl of seedling
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
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
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