44527
4,5-ジメチル-3-ヒドロキシ-2,5-ジヒドロフラン-2-オン
analytical standard
別名:
カラメルフラノン, ソトロン, 糖ラクトン
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この商品について
実験式（ヒル表記法）:
C6H8O3
CAS番号:
分子量:
128.13
NACRES:
NA.24
PubChem Substance ID:
UNSPSC Code:
85151701
EC Number:
249-136-4
MDL number:
grade
analytical standard
Quality Level
assay
≥97.0% (GC)
shelf life
limited shelf life, expiry date on the label
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
refractive index
n20/D 1.491 (lit.), n20/D 1.492
bp
184 °C (lit.)
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
SMILES string
CC1OC(=O)C(O)=C1C
InChI
1S/C6H8O3/c1-3-4(2)9-6(8)5(3)7/h4,7H,1-2H3
InChI key
UNYNVICDCJHOPO-UHFFFAOYSA-N
Application
4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one may be used as an analytical reference standard for quantification of the analyte in beer samples using gas chromatography (GC).
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
Packaging
底の開いたガラス瓶内容物は内部に挿入され接着された円錐部に入っています。
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signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral
保管分類
10 - Combustible liquids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
Identification of a stale-beer-like odorant in extracts of naturally aged beer
Callemien D, et al.
Journal of Agricultural and Food Chemistry, 54(4), 1409-1413 (2006)
T König et al.
Journal of agricultural and food chemistry, 47(8), 3288-3291 (1999-12-20)
Gas chromatography/olfactometry (GCO) and gas chromatography-mass spectrometry (HRGC-MS) revealed 3-hydroxy-4, 5-dimethyl-2(5H)-furanone (sotolon) to be responsible for the "burnt" and "spicy" off-flavor observed in citrus soft drinks during storage. Among the ingredients of citrus soft drinks, ethanol and ascorbic acid were
Alexandre Pons et al.
Journal of agricultural and food chemistry, 58(12), 7273-7279 (2010-05-22)
Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a chiral furanone, an aroma compound known to be responsible for premature-aging flavor in dry white wines. Sotolon generally results from mild oxygenation during bottle aging, and until now, its formation pathways had not been elucidated. The