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编号:
3153
EC 号:
欧洲委员会编号:
2300
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
10.023
NACRES:
NA.21
性状检查:
caramel; maple; fruity; sweet
等级:
FG
Halal
Kosher
Halal
Kosher
生物来源:
synthetic
Agency:
meets purity specifications of JECFA
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 178/2002
方案
97%
折射率
n20/D 1.49 (lit.)
沸点
83-86 °C/0.5 mmHg (lit.)
mp
31-35 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
caramel; maple; fruity; sweet
储存温度
2-8°C
SMILES字符串
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 key
IUFQZPBIRYFPFD-UHFFFAOYSA-N
一般描述
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.
应用
- 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).
警示用语：
Warning
危险声明
危险分类
Acute Tox. 4 Oral
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
235.4 °F - closed cup
闪点(°C)
113 °C - closed cup
个人防护装备
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
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
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)
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
Franziska Haag et al.
Journal of agricultural and food chemistry, 69(37), 10999-11005 (2021-09-09)
Furanones formed during the Maillard reaction often are natural aroma-determining compounds found in numerous foods. Prominent economically relevant representatives are the structural homologues Furaneol and sotolone, which are important natural flavoring compounds because of their distinct caramel- and seasoning-like odor
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