所有图片(1)
About This Item
经验公式（希尔记法）:
C7H10O3
CAS号:
分子量:
142.15
FEMA號碼:
3153
EC號碼:
歐洲委員會號碼:
2300
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
10.023
NACRES:
NA.21
感官的:
caramel; maple; fruity; sweet
等級:
FG
Halal
Kosher
Halal
Kosher
生物源:
synthetic
agency:
meets purity specifications of JECFA
食物過敏原:
no known allergens
推荐产品
生物源
synthetic
品質等級
等級
FG
Halal
Kosher
agency
meets purity specifications of JECFA
法律遵循
EU Regulation 1334/2008 & 178/2002
化驗
97%
折射率
n20/D 1.49 (lit.)
bp
83-86 °C/0.5 mmHg (lit.)
mp
31-35 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
感官的
caramel; maple; fruity; sweet
儲存溫度
2-8°C
SMILES 字串
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 密鑰
IUFQZPBIRYFPFD-UHFFFAOYSA-N
一般說明
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.
應用
- 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).
訊號詞
Warning
危險聲明
危險分類
Acute Tox. 4 Oral
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
WGK 3
閃點（°F）
235.4 °F - closed cup
閃點（°C）
113 °C - closed cup
個人防護裝備
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
其他客户在看
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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