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Merck
모든 사진(1)

문서

W317403

Sigma-Aldrich

4-Hydroxy-2,5-dimethyl-3(2H)-furanone

≥98%, FCC, FG

동의어(들):

2,5-Dimethyl-4-hydroxy-3(2H)-furanone, Furaneol, Strawberry furanone

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모든 사진(1)

About This Item

실험식(Hill 표기법):
C6H8O3
CAS Number:
3658-77-3
Molecular Weight:
128.13
FEMA Number:
3174
Beilstein:
1281357
EC Number:
222-908-8
유럽평의회 번호:
536
MDL number:
MFCD00010706
UNSPSC 코드:
12164502
PubChem Substance ID:
24901514
플래비스(Flavis) 번호:
13.010
NACRES:
NA.21

생물학적 소스

synthetic

Quality Level

400

Grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

규정 준수

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

분석

≥98%

mp

73-77 °C (lit.)

응용 분야

flavors and fragrances

문건

see Safety & Documentation for available documents

식품 알레르기항원

no known allergens

향수 알레르기항원

no known allergens

감각 수용성의

caramel; strawberry; sweet

저장 온도

2-8°C

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

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관련 카테고리

일반 설명

4-Hydroxy-2,5-dimethyl-3(2H)-furanone is a flavor compound that occurs in fruits such as pineapple, strawberry and mango.

애플리케이션


  • FaQR, required for the biosynthesis of the strawberry flavor compound 4-hydroxy-2,5-dimethyl-3(2H)-furanone, encodes an enone oxidoreductase.: This study identifies the FaQR gene as essential for the biosynthesis of the key strawberry flavor compound, 4-hydroxy-2,5-dimethyl-3(2H)-furanone. The research highlights the enzymatic pathway involved and its potential applications in biotechnology for flavor enhancement in food products (Raab et al., 2006).

픽토그램

CorrosionExclamation mark
GHS05,GHS07

신호어

Danger

유해 및 위험 성명서

H302,H314,H317

Hazard Classifications

Acute Tox. 4 Oral - Eye Dam. 1 - Skin Corr. 1B - Skin Sens. 1

Storage Class Code

8A - Combustible corrosive hazardous materials

WGK

WGK 1

Flash Point (°F)

Not applicable

Flash Point (°C)

Not applicable

개인 보호 장비

dust mask type N95 (US), Eyeshields, Gloves

시험 성적서(COA)

제품의 로트/배치 번호를 입력하여 시험 성적서(COA)을 검색하십시오. 로트 및 배치 번호는 제품 라벨에 있는 ‘로트’ 또는 ‘배치’라는 용어 뒤에서 찾을 수 있습니다.

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문서 라이브러리 방문

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)
Silke Illmann et al.
Journal of agricultural and food chemistry, 57(7), 2889-2895 (2009-03-05)
The formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) was studied in aqueous model systems containing L-rhamnose and L-lysine. The approach consisted in systematically varying four reaction parameters (rhamnose concentration, rhamnose to lysine ratio, pH, and phosphate concentration) at 3 levels. A fractional factorial
Woo Sang Sung et al.
Life sciences, 80(6), 586-591 (2006-11-14)
2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF), an aroma compound found in a number of fruits and foods, has shown various biological properties in animal models, but its antimicrobial effect remains poorly understood. The current study investigated the antimicrobial effect of DMHF using human pathogenic
Thomas Raab et al.
The Plant cell, 18(4), 1023-1037 (2006-03-07)
The flavor of strawberry (Fragaria x ananassa) fruit is dominated by an uncommon group of aroma compounds with a 2,5-dimethyl-3(H)-furanone structure. We report the characterization of an enzyme involved in the biosynthesis of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF; Furaneol), the key flavor compound
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