W362301
5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone, mixture of isomers
96%, FG
동의어(들):
Homofuraneol
로그인조직 및 계약 가격 보기
모든 사진(1)
About This Item
실험식(Hill 표기법):
C7H10O3
CAS Number:
Molecular Weight:
142.15
FEMA Number:
3623
EC Number:
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
13.084
NACRES:
NA.21
감각 수용성의:
bread; burnt; caramel; maple; sweet
Grade:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
생물학적 소스:
synthetic
Agency:
follows IFRA guidelines
식품 알레르기항원:
no known allergens
추천 제품
생물학적 소스
synthetic
Quality Level
Grade
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
규정 준수
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
분석
96%
refractive index
n20/D 1.512 (lit.)
bp
248-249 °C (lit.)
density
1.137 g/mL at 25 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
향수 알레르기항원
no known allergens
감각 수용성의
bread; burnt; caramel; maple; sweet
SMILES string
CCC1=C(O)C(C(C)O1)=O
InChI
1S/C7H10O3/c1-3-5-7(9)6(8)4(2)10-5/h4,9H,3H2,1-2H3
InChI key
QJYOEDXNPLUUAR-UHFFFAOYSA-N
관련 카테고리
일반 설명
5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone is one of the key volatile components of shoyu (soy sauce). It also occurs in roasted coffee and blackberries.
애플리케이션
5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone (a mixture of isomers) can be used as a flavoring agent in food industries due to its excellent sensory properties.
포장
Packaged in glass bottles
신호어
Warning
유해 및 위험 성명서
예방조치 성명서
Hazard Classifications
Acute Tox. 4 Oral
Storage Class Code
10 - Combustible liquids
WGK
WGK 3
Flash Point (°F)
183.2 °F - closed cup
Flash Point (°C)
84 °C - closed cup
개인 보호 장비
Eyeshields, Faceshields, Gloves, multi-purpose combination respirator cartridge (US)
이미 열람한 고객
Aroma simulation on the basis of the odourant composition of roasted coffee headspace
Mayer F & Grosch W.
Flavour and Fragrance Journal, 16(3), 180-190 (2001)
A Hagedorn et al.
Biotechnology progress, 20(1), 361-367 (2004-02-07)
Fluorescence spectra of a 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) fermentation culture broth were combined with measurable process variables for off-line and on-line process monitoring. Culture broth fluorescence in UV and visible ranges was acquired by a fiber optic LCD array spectrometer.
E Sugawara et al.
Bioscience, biotechnology, and biochemistry, 63(4), 749-752 (1999-06-11)
The formation of HEMF [2 (or 5)-ethyl-5 (or 2)-methyl-4-hydroxy-3 (2H)-furanone] by yeast was examined in an attempt to investigate its mechanism and involved factors. HEMF formation was promoted by yeast cultivation in a heat-sterilized medium which included glucose, ribose, and
K Ando et al.
Biological & pharmaceutical bulletin, 23(6), 689-694 (2000-06-23)
4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) is representative of the Maillard reaction-derived reductones found in many foodstuffs. Influence of HEMF on iron ion-induced oxidative modification of human erythrocyte membranes and low density lipoprotein (LDL) under aerobic conditions was investigated. When human erythrocytes
K Hiramoto et al.
Mutation research, 415(1-2), 79-83 (1998-08-26)
Fragrant hydroxyfuranone and dihydroxypyranone derivatives generated in the Maillard reaction of sugars and amino acids are detected in various processed foods and have been shown active to break DNA single-strand in the in vitro studies. In the present study, absorption
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