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40703

Sigma-Aldrich

4-羟基-2,5-二甲基l-3(2H)-呋喃酮

≥99.0% (GC)

同義詞:

2,5-二甲基-4-羟基-3(2H)-呋喃酮, 天然呋喃酮, 草莓呋喃酮

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About This Item

經驗公式(希爾表示法):
C6H8O3
CAS號碼:
分子量::
128.13
Beilstein:
1281357
EC號碼:
MDL號碼:
分類程式碼代碼:
12352100
PubChem物質ID:
NACRES:
NA.22

化驗

≥99.0% (GC)

mp

73-77 °C (lit.)
74-83 °C

儲存溫度

2-8°C

SMILES 字串

CC1OC(C)=C(O)C1=O

InChI

1S/C6H8O3/c1-3-5(7)6(8)4(2)9-3/h3,8H,1-2H3

InChI 密鑰

INAXVXBDKKUCGI-UHFFFAOYSA-N

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一般說明

4-羟基-2,5-二甲基-3(2H)-呋喃酮(HDMF,DMHF)是一种焦糖样气味化合物,在基于戊糖的Maillard反应系统中通过GC-MS和GCMS/MS鉴定。通过动态方法研究了DMHF在大气压为0.10 MPa时在283.15 K至313.15 K温度范围内在六种不同溶剂中的溶解度数据。据报道,DMHF对映体通过毛细管电泳法进行分离。商业上它是由L-鼠李糖合成的。通过香气提取物稀释分析(AEDA),DMHF已被鉴定为泰国优质鱼酱样品中的酸性增香剂。它被确定为小麦酒′糟(DG)中的关键香气化合物。据报道,它是草莓中的主要风味化合物,并且已经报道了其生物合成。HDMF存在于菠萝、草莓和葡萄等各种水果中,也存在于牛肉肉汤、炒咖啡、面包皮、烤牛肉、烤芝麻和炖牛肉中。

象形圖

CorrosionExclamation mark

訊號詞

Danger

危險聲明

危險分類

Acute Tox. 4 Oral - Eye Dam. 1 - Skin Corr. 1B - Skin Sens. 1

儲存類別代碼

8A - Combustible corrosive hazardous materials

水污染物質分類(WGK)

WGK 1

閃點(°F)

Not applicable

閃點(°C)

Not applicable

個人防護裝備

dust mask type N95 (US), Eyeshields, Gloves


分析證明 (COA)

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Capillary electrophoretic resolution of the enantiomers of 2,5-dimethyl-4-hydroxy-3(2H)-furanone, the key flavor compounds in strawberry fruit.
Raab T, et al.
Chromatographia, 57(7-8), 501-504 (2003)
Formation of 4-hydroxy-2, 5-dimethyl-3 (2 H)-furanone and 4-hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3 (2 H)-furanone through Maillard reaction based on pentose sugars.
Blank I and Fay LB.
Journal of Agricultural and Food Chemistry, 44(2), 531-536 (1996)
Experimental determination and correlation of the solubility of 4-hydroxy-2, 5-dimethyl-3(2H)-furanone (DMHF) in six different solvents.
Zhu L, et al.
The Journal of Chemical Thermodynamics, 91, 369-377 (2015)
M Roth et al.
Journal of agricultural and food chemistry, 62(45), 10873-10880 (2014-09-23)
The limited use of distiller's grains (DG) in the food industry depends occasionally on the characteristic odor of DG. For a better understanding of this typical odor, a sensory evaluation was performed first. The impressions seasoninglike, roasty/breadlike, and malty/caramellike were
Tobias Hauck et al.
Carbohydrate research, 337(13), 1185-1191 (2002-07-12)
The selective chemical formation of 4-hydroxy-2,5-dimethyl-3[2H]-furanone (HDF) from D-fructose 1,6-diphosphate in the presence of reduced nicotinamide-adenine-dinucleotides (NAD(P)H) was investigated by means of HPLC-DAD and HPLC-UV-MS/MS. The temperature optimum for HDF formation was 30 degrees C, whereas the pH value (pH

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