560006
4-Hydroxy-5-methyl-3-furanone
97%
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About This Item
Linear Formula:
C4OH2OCH3OH
CAS Number:
Molecular Weight:
114.10
NACRES:
NA.22
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
242-961-0
MDL number:
Assay:
97%
InChI key
DLVYTANECMRFGX-UHFFFAOYSA-N
InChI
1S/C5H6O3/c1-3-5(7)4(6)2-8-3/h7H,2H2,1H3
SMILES string
CC1=C(O)C(=O)CO1
assay
97%
mp
129-133 °C (lit.)
Quality Level
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Application
4-Hydroxy-5-methyl-3-furanone may be used in oxidoreductase assay for the evaluation of oxidoreductase activity.
Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Highly effective inhibition of biofilm formation by the first metagenome-derived AI-2 quenching enzyme.
Weiland-Brauer N, et al.
Frontiers in Microbiology, 7 (2016)
Hyo Jung Kim et al.
Journal of cosmetic science, 59(2), 117-125 (2008-04-15)
In previous studies, 4-hydroxy-5-methyl-3[2H]-furanone (HMF) was shown to have potent antioxidative and antimelanogenic effects, suggesting its potential use as a depigmenting agent. The present study investigated its mechanism of action on murine melanoma B16F10 cells stimulated by theophylline, an activator
F B Whitfield et al.
Journal of agricultural and food chemistry, 49(2), 816-822 (2001-03-23)
The reaction of 4-hydroxy-5-methyl-3(2H)-furanone (HMF) with cysteine or hydrogen sulfide at pH 6.5 for 60 min at 140 degrees C produced complex mixtures of volatile compounds, the majority of these containing either sulfur or nitrogen. Of the 68 compounds detected
Doris Marko et al.
Chemical research in toxicology, 16(1), 48-55 (2003-04-16)
We investigated the effect of a series of Maillard reaction products formed from carbohydrates under household heating conditions on the growth of human tumor cells in vitro. 4-Hydroxy-5-methyl-3-(2H)-furanone (1) was found to potently enhance the proliferation of human tumor cells.
Etsuko Sugawara et al.
Bioscience, biotechnology, and biochemistry, 71(7), 1761-1763 (2007-07-10)
The formation of HEMF[2(or 5)-ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone], the aroma component specific to miso and soy sauce, was promoted by cultivating the halo-tolerant yeast, Zygosaccharomyces rouxii, in a medium including the amino-carbonyl reaction products based on ribose and glycine. The glucose concentration
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