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44869

Supelco

4-Hydroxy-2,5-dimethyl-3(2H)-furanone

analytical standard

Sinônimo(s):

2,5-Dimethyl-4-hydroxy-3(2H)-furanone, Furaneol, Strawberry furanone

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About This Item

Fórmula empírica (Notação de Hill):
C6H8O3
Número CAS:
3658-77-3
Peso molecular:
128.13
Beilstein:
1281357
Número CE:
222-908-8
Número MDL:
MFCD00010706
Código UNSPSC:
85151701
ID de substância PubChem:
329756556
NACRES:
NA.24

grau

analytical standard

Nível de qualidade

100

Ensaio

≥97.0% (GC)

prazo de validade

limited shelf life, expiry date on the label

técnica(s)

HPLC: suitable
gas chromatography (GC): suitable

pf

73-77 °C (lit.)

aplicação(ões)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

Formato

neat

temperatura de armazenamento

2-8°C

cadeia de caracteres SMILES

CC1OC(C)=C(O)C1=O

InChI

1S/C6H8O3/c1-3-5(7)6(8)4(2)9-3/h3,8H,1-2H3

chave InChI

INAXVXBDKKUCGI-UHFFFAOYSA-N

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Aplicação

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Embalagem

Bottomless glass bottle. Contents are inside inserted fused cone.

Atenção

moisture sensitive

Produtos recomendados

Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.

Pictogramas

CorrosionExclamation mark
GHS05,GHS07

Palavra indicadora

Danger

Frases de perigo

H302,H314,H317

Classificações de perigo

Acute Tox. 4 Oral - Eye Dam. 1 - Skin Corr. 1B - Skin Sens. 1

Código de classe de armazenamento

8A - Combustible corrosive hazardous materials

Classe de risco de água (WGK)

WGK 1

Ponto de fulgor (°F)

Not applicable

Ponto de fulgor (°C)

Not applicable

Escolha uma das versões mais recentes:

Certificados de análise (COA)

Lot/Batch Number
BCCF7578
BCCC6666
BCBW1855
BCBV1095
BCBS9999

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Se precisar de uma versão específica, você pode procurar um certificado específico pelo número do lote ou da remessa.

Pesquise por COA

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Visite a Biblioteca de Documentos

Woo Sang Sung et al.
Life sciences, 80(6), 586-591 (2006-11-14)
2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF), an aroma compound found in a number of fruits and foods, has shown various biological properties in animal models, but its antimicrobial effect remains poorly understood. The current study investigated the antimicrobial effect of DMHF using human pathogenic
Markus Verginer et al.
FEMS microbiology ecology, 74(1), 136-145 (2010-07-29)
Besides its influence on plant growth and health, plant-associated bacteria exert an impact on fruit quality. Methylotrophic bacteria can enhance the biosynthesis of strawberry flavor compounds, especially the two furanoid compounds 2,5-dimethyl-4-hydroxy-2H-furanone (DMHF) and 2,5-dimethyl-4-methoxy-2H-furanone in vitro. Here, we report
Alessandro Genovese et al.
Annali di chimica, 95(6), 415-419 (2005-09-03)
Gas Chromatography-Mass Spectrometry (GC-MS) analysis by Selective Ion Monitoring (SIM) was applied to quantify 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) in both red and white wines obtained from some Italian cultivar of Vitis vinifera. Wines were extracted by liquid-liquid extraction performed with 1,1,2-trichlorotrifluoroethane (Freon
Silke Illmann et al.
Journal of agricultural and food chemistry, 57(7), 2889-2895 (2009-03-05)
The formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) was studied in aqueous model systems containing L-rhamnose and L-lysine. The approach consisted in systematically varying four reaction parameters (rhamnose concentration, rhamnose to lysine ratio, pH, and phosphate concentration) at 3 levels. A fractional factorial
Thomas Raab et al.
The Plant cell, 18(4), 1023-1037 (2006-03-07)
The flavor of strawberry (Fragaria x ananassa) fruit is dominated by an uncommon group of aroma compounds with a 2,5-dimethyl-3(H)-furanone structure. We report the characterization of an enzyme involved in the biosynthesis of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF; Furaneol), the key flavor compound
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