W317403
4-羟基-2,5-二甲基l-3(2H)-呋喃酮
≥98%, FCC, FG
别名:
2,5-二甲基-4-羟基-3(2H)-呋喃酮, 天然呋喃酮, 草莓呋喃酮
登录 查看组织和合同定价。
选择尺寸
关于此项目
经验公式（希尔记法）:
C6H8O3
化学文摘社编号:
分子量:
128.13
FEMA Number:
3174
Council of Europe no.:
536
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
13.010
EC Number:
222-908-8
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1281357
Organoleptic:
caramel; strawberry; sweet
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
SMILES string
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
biological source
synthetic
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines, meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FCC
assay
≥98%
mp
73-77 °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
caramel; strawberry; sweet
storage temp.
2-8°C
正在寻找类似产品? 访问 产品对比指南
General description
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。
Application
- 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）。
signalword
Danger
存储类别
8A - Combustible corrosive hazardous materials
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Gloves
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Aquatic Chronic 2 - Eye Dam. 1 - Skin Corr. 1B - Skin Sens. 1
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)
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
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
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.
联系客户支持