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W362301

5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone, mixture of isomers

96%, FG

Sinónimos:

Homofuraneol

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Fórmula empírica (notación de Hill):
C7H10O3
Número CAS:
27538-09-6
Peso molecular:
142.15
FEMA Number:
3623
UNSPSC Code:
12164502
PubChem Substance ID:
24901815
Flavis number:
13.084
EC Number:
248-513-0
NACRES:
NA.21
MDL number:
MFCD03411593
Organoleptic:
bread; burnt; caramel; maple; sweet
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
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biological source

synthetic

Quality Level

300, 400

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002

assay

96%

refractive index

n20/D 1.512 (lit.)

bp

248-249 °C (lit.)

density

1.137 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

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

General description

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.

Application

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.

Packaging

Packaged in glass bottles

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H302

Hazard Classifications

Acute Tox. 4 Oral

Clase de almacenamiento

10 - Combustible liquids

wgk

WGK 3

flash_point_f

183.2 °F - closed cup

flash_point_c

84 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, multi-purpose combination respirator cartridge (US)

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Certificados de análisis (COA)

Lot/Batch Number
32096MH
05706JH
06011JD
S32609
S30011

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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
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