모든 사진(1)
About This Item
Linear Formula:
C4OH2OCH3OH
CAS Number:
Molecular Weight:
114.10
FEMA Number:
3635
EC Number:
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
13.085
NACRES:
NA.21
추천 제품
생물학적 소스
synthetic
Quality Level
Grade
FG
Halal
Kosher
규정 준수
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 110
분석
97%
mp
129-133 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
감각 수용성의
caramel; coffee; brown; sweet
SMILES string
CC1=C(O)C(=O)CO1
InChI
1S/C5H6O3/c1-3-5(7)4(6)2-8-3/h7H,2H2,1H3
InChI key
DLVYTANECMRFGX-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
4-Hydroxy-5-methyl-3-furanone is the key flavor component of beef broth and shoyu (soy sauce).
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point (°F)
Not applicable
Flash Point (°C)
Not applicable
개인 보호 장비
Eyeshields, Gloves, type N95 (US)
Components contributing to beef flavor. Isolation of 4-hydroxy-5-methyl-3 (2H)-furanone and its 2, 5-dimethyl homolog from beef broth
Tonsbeek CH, et al.
Journal of Agricultural and Food Chemistry, 16(6), 1016-1021 (1968)
Production of 4-hydroxy-5-methyl-3 (2H)-furanone, a component of beef flavor, from a 1-amino-1-deoxy-D-fructuronic acid
Hicks KB, et al.
Journal of Agricultural and Food Chemistry, 22(4), 724-725 (1974)
Mechanism of formation of 4-hydroxy-5-methyl-3 (2H)-furanone, a component of beef flavor, from Amadori products.
Hicks KB & Feather MS.
Journal of Agricultural and Food Chemistry, 23(5), 957-960 (1975)
Isolation of 4-hydroxy-5-methyl-3 (2H)-furanone, a flavor component in shoyu (soy sauce).
Nunomura N, et al.
Agricultural and Biological Chemistry, 43(6), 1361-1363 (1979)
Reinvestigation of the reaction between 2-furancarboxaldehyde and 4-hydroxy-5-methyl-3(2H)-furanone.
A Ravagli et al.
Journal of agricultural and food chemistry, 47(12), 4962-4969 (1999-12-22)
The reaction between 2-furancarboxaldehyde and 4-hydroxy-5-methyl-3(2H)-furanone was reinvestigated as a part of a systematic study on low molecular weight colored compounds from the Maillard reaction. In acetic acid/piperidine, besides 2-(2-furanylmethylene)-4-hydroxy-5-methyl-3(2H)-furanone (1) and 5-[2-(2-furanyl)ethenyl]-2-(2-furanylmethylene)-4-hydroxy-5-methyl -3( 2H)-furanone (2), four novel compounds, 15a
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