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Documentos Principais

W315303

Sigma-Aldrich

5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone

97%, FG

Sinônimo(s):

Ethyl fenugreek lactone, Maple furanone

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About This Item

Fórmula empírica (Notação de Hill):
C7H10O3
Número CAS:
Peso molecular:
142.15
Número FEMA:
3153
Número CE:
Conselho da Europa nº:
2300
Número MDL:
Código UNSPSC:
12164502
ID de substância PubChem:
Número de Flavis:
10.023
NACRES:
NA.21
Organoléptico:
caramel; maple; fruity; sweet
grau:
FG
Halal
Kosher
fonte biológica:
synthetic
Agency:
meets purity specifications of JECFA
alérgeno alimentar:
no known allergens

fonte biológica

synthetic

Nível de qualidade

grau

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

conformidade reg.

EU Regulation 1334/2008 & 178/2002

Ensaio

97%

índice de refração

n20/D 1.49 (lit.)

p.e.

83-86 °C/0.5 mmHg (lit.)

pf

31-35 °C (lit.)

aplicação(ões)

flavors and fragrances

Documentação

see Safety & Documentation for available documents

alérgeno alimentar

no known allergens

Organoléptico

caramel; maple; fruity; sweet

temperatura de armazenamento

2-8°C

cadeia de caracteres SMILES

CCC1OC(=O)C(O)=C1C

InChI

1S/C7H10O3/c1-3-5-4(2)6(8)7(9)10-5/h5,8H,3H2,1-2H3

chave InChI

IUFQZPBIRYFPFD-UHFFFAOYSA-N

Descrição geral

5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone is one of the key contributors to the aroma of roasted coffee. It occurs naturally in fruits such as blackberry, raspberry and blueberry.

Aplicação


  • RIFM fragrance ingredient safety assessment, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, CAS Registry Number 698-10-2.: This study evaluates the safety of 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone as a fragrance ingredient, providing comprehensive toxicological data and safety profiles (Api et al., 2024).

  • Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor.: This research identifies and quantifies the aroma compounds responsible for the flavor of alcohol-free beer, highlighting the significant role of 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone (Piornos et al., 2020).

Pictogramas

Exclamation mark

Palavra indicadora

Warning

Frases de perigo

Declarações de precaução

Classificações de perigo

Acute Tox. 4 Oral

Código de classe de armazenamento

11 - Combustible Solids

Classe de risco de água (WGK)

WGK 3

Ponto de fulgor (°F)

235.4 °F - closed cup

Ponto de fulgor (°C)

113 °C - closed cup

Equipamento de proteção individual

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


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Visite a Biblioteca de Documentos

Sensory study on the character impact odorants of roasted Arabica coffee.
Czerny M, et al.
Journal of Agricultural and Food Chemistry, 47(2), 695-699 (1999)
Flavor chemistry of small fruits: blackberry, raspberry, and blueberry.
Du X & Qian M.
ACS Symp. Ser., 1035, 27?43-27?43 (2010)
Marije van Beilen et al.
PloS one, 6(9), e23857-e23857 (2011-10-05)
Little is known about the influence of visual characteristics other than colour on flavor perception, and the complex interactions between more than two sensory modalities. This study focused on the effects of recognizability of visual (texture) information on flavor perception
Natalia Komarova et al.
Molecules (Basel, Switzerland), 23(12) (2018-12-06)
Furaneol is an aroma compound which occurs naturally in foods and is used as an artificial flavor. Detection of furaneol is required in food science and food processing industry. Capture- Systematic Evolution of Ligands by EXponential enrichment (SELEX) protocol was
Ali Douaki et al.
Nanomaterials (Basel, Switzerland), 10(6) (2020-06-19)
Furaneol is a widely used flavoring agent, which can be naturally found in different products, such as strawberries or thermally processed foods. This is why it is extremely important to detect furaneol in the food industry using ultra-sensitive, stable, and

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