44527
4,5-二甲基-3-羟基-2,5-二氢呋喃-2-酮
analytical standard
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
化学文摘社编号:
分子量:
128.13
NACRES:
NA.24
PubChem Substance ID:
UNSPSC Code:
85151701
EC Number:
249-136-4
MDL number:
grade
analytical standard
Quality Level
assay
≥97.0% (GC)
shelf life
limited shelf life, expiry date on the label
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
refractive index
n20/D 1.491 (lit.), n20/D 1.492
bp
184 °C (lit.)
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
SMILES string
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
Application
4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one may be used as an analytical reference standard for quantification of the analyte in beer samples using gas chromatography (GC).
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
Packaging
Bottomless glass bottle. Contents are inside inserted fused cone.
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signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
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
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
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| 44527-100MG | 04061832283760 |