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W363405

Sigma-Aldrich

4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one

≥97%, FG

Sinonimo/i:

Caramel furanone, Sotolon, Sugar lactone

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About This Item

Formula empirica (notazione di Hill):
C6H8O3
Numero CAS:
28664-35-9
Peso molecolare:
128.13
Numero FEMA:
3634
Numero CE:
249-136-4
N° CoE:
11834
Numero MDL:
MFCD00059957
Codice UNSPSC:
12164502
ID PubChem:
24901819
Numero Flavis:
10.030
NACRES:
NA.21

Origine biologica

synthetic

Livello qualitativo

300
400

Grado

FG
Fragrance grade
Halal
Kosher

agenzia

follows IFRA guidelines

Conformità normativa

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

Saggio

≥97%

Indice di rifrazione

n20/D 1.491 (lit.)

P. ebollizione

184 °C (lit.)

applicazioni

flavors and fragrances

Documentazione

see Safety & Documentation for available documents

Allergene alimentare

no known allergens

Allergene in fragranze

no known allergens

Organolettico

caramel; maple; sweet

Stringa SMILE

CC1OC(=O)C(O)=C1C

InChI

1S/C6H8O3/c1-3-4(2)9-6(8)5(3)7/h4,7H,1-2H3
UNYNVICDCJHOPO-UHFFFAOYSA-N

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Categorie correlate

Descrizione generale

4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one is the key aroma and flavor compound of fenugreek seeds. It also occurs wine and tobacco.

Azioni biochim/fisiol

Odor at 1.0%
Taste at 5-25 ppm

Altre note

Natural occurrence: Fenugreek seed, roasted Virginia tobacco and rice wine.

Pittogrammi

Exclamation mark
GHS07

Avvertenze

Warning

Indicazioni di pericolo

H302

Classi di pericolo

Acute Tox. 4 Oral

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 3

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

Scegli una delle versioni più recenti:

Certificati d'analisi (COA)

Lot/Batch Number
SHBP1032
STBK0744
STBJ9271
STBH5023
STBH3764

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Fenugreek lactone attenuates palmitate-induced apoptosis and dysfunction in pancreatic ?-cells
Gong J, et al.
Journal of the American Society of Brewing Chemists, 21(48), 13457-13457 (2015)
T König et al.
Journal of agricultural and food chemistry, 47(8), 3288-3291 (1999-12-20)
Gas chromatography/olfactometry (GCO) and gas chromatography-mass spectrometry (HRGC-MS) revealed 3-hydroxy-4, 5-dimethyl-2(5H)-furanone (sotolon) to be responsible for the "burnt" and "spicy" off-flavor observed in citrus soft drinks during storage. Among the ingredients of citrus soft drinks, ethanol and ascorbic acid were
An overview of the effects of tobacco ingredients on smoke chemistry and toxicity.
Baker RR, et al.
Food And Chemical Toxicology, 42, 53-83 (2004)
Alexandre Pons et al.
Journal of agricultural and food chemistry, 58(12), 7273-7279 (2010-05-22)
Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a chiral furanone, an aroma compound known to be responsible for premature-aging flavor in dry white wines. Sotolon generally results from mild oxygenation during bottle aging, and until now, its formation pathways had not been elucidated. The
Raquel M Callejón et al.
Journal of agricultural and food chemistry, 56(15), 6631-6639 (2008-07-12)
Two gas chromatography-olfactometry (GC-O) techniques were used to screen targeting compounds with an impact on the perceived quality of Sherry vinegar: detection frequency and aroma extract dilution analysis (AEDA). The GC-O study revealed the presence of 108 aromatic notes, of
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Global Trade Item Number

SKUGTIN
W363405-1KG
W363405-25G-K4061835518623
W363405-SAMPLE
W363405-SAMPLE-K4061834406242
W363405-100G
W363405-100G-K4061837537073
W363405-1KG-K4061837537080
W363405-250G
W363405-250G-K
W363405-25G

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