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W317454

Sigma-Aldrich

4-羟基-2,5-二甲基l-3(2H)-呋喃酮

greener alternative

natural, ≥98%, 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

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About This Item

经验公式（希尔记法）:
C6H8O3
CAS号:
3658-77-3
分子量:
128.13
FEMA编号:
3174
Beilstein:
1281357
EC 号:
222-908-8
欧洲委员会编号:
536
MDL编号:
MFCD00010706
UNSPSC代码:
12164502
PubChem化学物质编号:
24901516
Flavis编号:
13.010
NACRES:
NA.21
性状检查:
caramel; strawberry; sweet
等级:
FG
Fragrance grade
Halal
Kosher
natural
生物来源:
non-animal source
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
食品过敏原:
no known allergens

生物来源

non-animal source

质量水平

400

等级

FG
Fragrance grade
Halal
Kosher
natural

Agency

follows IFRA guidelines
meets purity specifications of JECFA

管理合规性

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

方案

≥98%

环保替代产品特性

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

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

环保替代产品分类

Aligned

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

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相关类别

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天然风味化合物。它也已知存在于南瓜籽油、咖啡、黑莓、覆盆子、北极树莓（悬钩子属）、甘草（甘草属）、番石榴和小麦面包中。
我们竭诚为您提供绿色替代产品，这些产品遵守一项或多项绿色化学12项原则。该产品是生物基的，符合“低危害化学合成”和“使用可再生原料”的原则。

象形图

CorrosionExclamation mark
GHS05,GHS07

警示用语：

Danger

危险声明

H302,H314,H317

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

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBR7570
SHBQ1548
SHBP2532
SHBL2900
MKCF8222

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RIFM fragrance ingredient safety assessment, 4-hydroxy-2, 5-dimethyl-3 (2H)-furanone, CAS Registry Number 3658-77-3
Api AM, et al.
Food And Chemical Toxicology, 144(1), 111620-111620 (2020)
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)
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)
Xiaofen Du et al.
Journal of chromatography. A, 1208(1-2), 197-201 (2008-09-09)
A GC-MS method for the determination of furaneol in fruit juice was developed using Lichrolut-EN solid-phase extraction (SPE) coupled to microvial insert thermal desorption. Lichrolut-EN can effectively extract furaneol from juice, and had much less retention for pigments and other
Markus Verginer et al.
FEMS microbiology ecology, 74(1), 136-145 (2010-07-29)
Besides its influence on plant growth and health, plant-associated bacteria exert an impact on fruit quality. Methylotrophic bacteria can enhance the biosynthesis of strawberry flavor compounds, especially the two furanoid compounds 2,5-dimethyl-4-hydroxy-2H-furanone (DMHF) and 2,5-dimethyl-4-methoxy-2H-furanone in vitro. Here, we report
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