所有图片(1)
About This Item
经验公式（希尔记法）:
C6H8O3
CAS号:
分子量:
128.13
FEMA编号:
3174
Beilstein:
1281357
EC 号:
欧洲委员会编号:
536
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
13.010
NACRES:
NA.21
性状检查:
caramel; strawberry; sweet
等级:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
生物来源:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
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
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
meets purity specifications of JECFA
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
方案
≥98%
mp
73-77 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
性状检查
caramel; strawberry; sweet
储存温度
2-8°C
SMILES字符串
CC1OC(C)=C(O)C1=O
InChI
1S/C6H8O3/c1-3-5(7)6(8)4(2)9-3/h3,8H,1-2H3
InChI key
INAXVXBDKKUCGI-UHFFFAOYSA-N
正在寻找类似产品? 访问 产品对比指南
一般描述
4-羟基-2,5-二甲基-3 (2 H )-呋喃酮是一种存在于菠萝 、草莓 和芒果等水果中的风味化合物。
应用
- 草莓风味化合物4-羟基-2,5-二甲基-3（2H）-呋喃酮生物合成所需的FaQR编码一种烯酮氧化还原酶。: 本研究确定FaQR基因对关键草莓风味化合物4-羟基-2,5-二甲基-3（2H）-呋喃酮的生物合成至关重要。该研究重点介绍了所涉及的酶途径及其在食品风味增强生物技术中的潜在应用 （Raab et al., 2006）。
警示用语：
Danger
危险声明
危险分类
Acute Tox. 4 Oral - Eye Dam. 1 - Skin Corr. 1B - Skin Sens. 1
储存分类代码
8A - Combustible corrosive hazardous materials
WGK
WGK 1
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
dust mask type N95 (US), Eyeshields, Gloves
A rational synthesis of 4-hydroxy-2, 5-dimethyl-3 (2H)-furanone, a flavor component of pineapple
Henry DW & Silverstein RM.
The Journal of Organic Chemistry, 31(7), 2391-2394 (1966)
Estimation of 2, 5?dimethyl?4?hydroxy?3 (2H)?furanone (FURANEOLA?) in cultivated and wild strawberries, pineapples and mangoes
Pickenhagen W, et al.
Journal of the Science of Food and Agriculture, 32(11), 1132-1134 (1981)
Stefan Lunkenbein et al.
Journal of experimental botany, 57(10), 2445-2453 (2006-06-27)
A complex mixture of hundreds of substances determines strawberry (Fragaria x ananassa) aroma, but only approximately 15 volatiles are considered as key flavour compounds. Of these, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) is regarded as the most important, but it is methylated further by
M C Rodríguez Dodero et al.
Journal of agricultural and food chemistry, 58(2), 990-997 (2009-12-22)
This article shows the results obtained in the study of the extraction profiles from oak wood to distillate of several compounds, low molecular weight phenolics, and furanic derivatives, and the relationship of their contents with those found in commercial sherry
Yu Wang et al.
Journal of agricultural and food chemistry, 56(16), 7405-7409 (2008-07-03)
The caramel-like aroma compound, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) was quantified and verified by HPLC and GC-MS in the Maillard reaction based on methylglyoxal (MG). The reaction was performed in the 0.5 M phosphate buffer by heating MG with or without either glycine
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系技术服务部门