生物来源
sugar beets
质量水平
等级
FG
Halal
Kosher
natural
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
检测方案
≥98%
折射率
n20/D 1.478 (lit.)
密度
1.097 g/mL at 25 °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; jam; maple; musty; strawberry; sweet
储存温度
2-8°C
SMILES字符串
COC1=C(C)OC(C)C1=O
InChI
1S/C7H10O3/c1-4-6(8)7(9-3)5(2)10-4/h4H,1-3H3
InChI key
SIMKGHMLPVDSJE-UHFFFAOYSA-N
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应用
- Classification of different pineapple varieties grown in Malaysia based on volatile fingerprinting and sensory analysis.: This research utilizes the 2,5-Dimethyl-4-methoxy-3(2H)-furanone compound in a study of pineapple varieties in Malaysia, analyzing volatile components to classify and differentiate varieties. The study contributes to agricultural biochemistry and plant science, enhancing understanding of plant varietal differences at the molecular level (Lasekan et al., 2018).
- A glucosyltransferase specific for 4-hydroxy-2,5-dimethyl-3(2H)-furanone in strawberry.: This paper details the biochemical characterization of a glucosyltransferase enzyme in strawberries that specifically reacts with 2,5-Dimethyl-4-methoxy-3(2H)-furanone. Insights from this research are crucial for understanding enzymatic activity in fruit maturation and flavor development, providing valuable information for food science and agricultural chemistry (Yamada et al., 2018).
- An oxidoreductase from ′Alphonso′ mango catalyzing biosynthesis of furaneol and reduction of reactive carbonyls.: This article explores an oxidoreductase enzyme in Alphonso mangoes that catalyzes reactions involving 2,5-Dimethyl-4-methoxy-3(2H)-furanone. The findings enhance our understanding of the biochemical pathways involved in aroma compound synthesis in mangoes, impacting agricultural biotechnology and flavor science (Kulkarni et al., 2013).
- Natural 4-hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol).: This review provides an extensive overview of the naturally occurring 2,5-Dimethyl-4-methoxy-3(2H)-furanone, highlighting its significant role in flavor science. The study covers its biosynthesis, biological activities, and applications in enhancing the sensory properties of food products, making it highly relevant for researchers in the field of food chemistry and biochemistry (Schwab, 2013).
警示用语：
Warning
危险声明
危险分类
Acute Tox. 4 Oral
WGK
WGK 2
闪点(°F)
167.0 °F
闪点(°C)
75 °C
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