According to the pictograms published on the product detail page and the SDS, this product is corrosive to metals and skin. It is also an irritant. This material does not appear to be flammable, however see sections 9.1i, 9.1j and 10.1 for precautionary statements. Please see link below to review the Safety Data Sheet:
https://www.sigmaaldrich.com/sds/aldrich/w317454.
W317454
4-Hydroxy-2,5-diméthyl-3(2H)-furanone
natural, ≥98%, FG
Synonyme(s) :
2,5-Diméthyl-4-hydroxy-3(2H)-furanone, Furanone de fraise, Furanéol
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About This Item
Formule empirique (notation de Hill):
C6H8O3
Numéro CAS:
Poids moléculaire :
128.13
Numéro FEMA:
3174
Beilstein:
1281357
Numéro CE :
Conseil de l'Europe Nº :
536
Numéro MDL:
Code UNSPSC :
12164502
ID de substance PubChem :
Numéro Flavis :
13.010
Nomenclature NACRES :
NA.21
Propriétés organoleptiques:
caramel; strawberry; sweet
Qualité:
FG
Fragrance grade
Halal
Kosher
natural
Fragrance grade
Halal
Kosher
natural
Source biologique:
non-animal source
Agence:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
Allergène alimentaire:
no known allergens
Le tarif et la disponibilité ne sont pas disponibles actuellement.
Produits recommandés
Source biologique
non-animal source
Niveau de qualité
Qualité
FG
Fragrance grade
Halal
Kosher
natural
Agence
follows IFRA guidelines
meets purity specifications of JECFA
Conformité réglementaire
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
Essai
≥98%
Caractéristiques du produit alternatif plus écologique
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
Pf
73-77 °C (lit.)
Application(s)
flavors and fragrances
Documentation
see Safety & Documentation for available documents
Allergène alimentaire
no known allergens
Allergène de parfum
no known allergens
Autre catégorie plus écologique
Propriétés organoleptiques
caramel; strawberry; sweet
Température de stockage
2-8°C
Chaîne SMILES
CC1OC(C)=C(O)C1=O
InChI
1S/C6H8O3/c1-3-5(7)6(8)4(2)9-3/h3,8H,1-2H3
Clé InChI
INAXVXBDKKUCGI-UHFFFAOYSA-N
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Catégories apparentées
Description générale
4-Hydroxy-2,5-dimethyl-3-(2H)-furanone is a flavor compound that occurs naturally in fruits such as pineapple,[1] strawberry, and mango.[2] It is also known to occur in pumpkin seed oil, coffee, blackberry, raspberry, arctic bramble (Rubus arcticus L.), licorice (Glycyrrhiza species), guava, and wheaten bread.[3]
We are committed to bringing you greener alternative products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product is Biobased and thus aligns with "Less Hazardous Chemical Syntheses" and "Use of Renewable Feedstocks".
Mention d'avertissement
Danger
Mentions de danger
Conseils de prudence
Classification des risques
Acute Tox. 4 Oral - Eye Dam. 1 - Skin Corr. 1B - Skin Sens. 1
Code de la classe de stockage
8A - Combustible corrosive hazardous materials
Classe de danger pour l'eau (WGK)
WGK 1
Point d'éclair (°F)
Not applicable
Point d'éclair (°C)
Not applicable
Équipement de protection individuelle
dust mask type N95 (US), Eyeshields, Gloves
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Les clients ont également consulté
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)
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
Tobias Hauck et al.
Journal of agricultural and food chemistry, 51(16), 4753-4756 (2004-01-07)
The formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) by Zygosaccharomyces rouxii was studied in yeast-peptone-dextrose medium containing d-fructose 1,6-diphosphate under various culture conditions. Cell growth and HDMF production was heavily dependent on medium pH and sodium chloride concentration. Higher pH values of the
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can 4-Acetoxy-2,5-dimethyl-3(2H)-furanone cause fires
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