W315303
5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone
97%, FG
동의어(들):
Ethyl fenugreek lactone, Maple furanone
로그인조직 및 계약 가격 보기
모든 사진(1)
About This Item
실험식(Hill 표기법):
C7H10O3
CAS Number:
Molecular Weight:
142.15
FEMA Number:
3153
EC Number:
유럽평의회 번호:
2300
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
10.023
NACRES:
NA.21
감각 수용성의:
caramel; maple; fruity; sweet
Grade:
FG
Halal
Kosher
Halal
Kosher
생물학적 소스:
synthetic
Agency:
meets purity specifications of JECFA
식품 알레르기항원:
no known allergens
추천 제품
생물학적 소스
synthetic
Quality Level
Grade
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
규정 준수
EU Regulation 1334/2008 & 178/2002
분석
97%
refractive index
n20/D 1.49 (lit.)
bp
83-86 °C/0.5 mmHg (lit.)
mp
31-35 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
감각 수용성의
caramel; maple; fruity; sweet
저장 온도
2-8°C
SMILES string
CCC1OC(=O)C(O)=C1C
InChI
1S/C7H10O3/c1-3-5-4(2)6(8)7(9)10-5/h5,8H,3H2,1-2H3
InChI key
IUFQZPBIRYFPFD-UHFFFAOYSA-N
일반 설명
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.
애플리케이션
- 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).
신호어
Warning
유해 및 위험 성명서
예방조치 성명서
Hazard Classifications
Acute Tox. 4 Oral
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point (°F)
235.4 °F - closed cup
Flash Point (°C)
113 °C - closed cup
개인 보호 장비
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
이미 열람한 고객
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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