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44869

Supelco

4-Hydroxy-2,5-diméthyl-3(2H)-furanone

analytical standard

Synonyme(s) :

2,5-Diméthyl-4-hydroxy-3(2H)-furanone, Furanone de fraise, Furanéol

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About This Item

Formule empirique (notation de Hill):
C6H8O3
Numéro CAS:
3658-77-3
Poids moléculaire :
128.13
Numéro Beilstein :
1281357
Numéro CE :
222-908-8
Numéro MDL:
MFCD00010706
Code UNSPSC :
85151701
ID de substance PubChem :
329756556
Nomenclature NACRES :
NA.24

Qualité

analytical standard

Niveau de qualité

100

Pureté

≥97.0% (GC)

Durée de conservation

limited shelf life, expiry date on the label

Technique(s)

HPLC: suitable
gas chromatography (GC): suitable

Pf

73-77 °C (lit.)

Application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

Format

neat

Température de stockage

2-8°C

Chaîne SMILES 

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

InChI

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

Clé InChI

INAXVXBDKKUCGI-UHFFFAOYSA-N

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Application

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

Conditionnement

Bottomless glass bottle. Contents are inside inserted fused cone.

Attention

moisture sensitive

Produits recommandés

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.

Pictogrammes

CorrosionExclamation mark
GHS05,GHS07

Mention d'avertissement

Danger

Mentions de danger

H302,H314,H317

Classification des risques

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

Code de la classe de stockage

8A - Combustible corrosive hazardous materials

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

Faites votre choix parmi les versions les plus récentes :

Certificats d'analyse (COA)

Lot/Batch Number
BCCF7578
BCCC6666
BCBW1855
BCBV1095
BCBS9999

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Retrouvez la documentation relative aux produits que vous avez récemment achetés dans la Bibliothèque de documents.

Consulter la Bibliothèque de documents

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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