W363501
4-Hydroxy-5-methyl-3-furanone
97%, FG
Synonym(s):
toffee furanone
Sign Into View Organizational & Contract Pricing
All Photos(1)
About This Item
Recommended Products
biological source
synthetic
Quality Level
grade
FG
Halal
Kosher
reg. compliance
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 110
Assay
97%
mp
129-133 °C (lit.)
application(s)
flavors and fragrances
Documentation
see Safety & Documentation for available documents
food allergen
no known allergens
Organoleptic
caramel; coffee; brown; sweet
SMILES string
CC1=C(O)C(=O)CO1
InChI
1S/C5H6O3/c1-3-5(7)4(6)2-8-3/h7H,2H2,1H3
InChI key
DLVYTANECMRFGX-UHFFFAOYSA-N
Looking for similar products? Visit Product Comparison Guide
General description
4-Hydroxy-5-methyl-3-furanone is the key flavor component of beef broth and shoyu (soy sauce).
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
Mechanism of formation of 4-hydroxy-5-methyl-3 (2H)-furanone, a component of beef flavor, from Amadori products.
Journal of Agricultural and Food Chemistry, 23(5), 957-960 (1975)
Isolation of 4-hydroxy-5-methyl-3 (2H)-furanone, a flavor component in shoyu (soy sauce).
Agricultural and Biological Chemistry, 43(6), 1361-1363 (1979)
Production of 4-hydroxy-5-methyl-3 (2H)-furanone, a component of beef flavor, from a 1-amino-1-deoxy-D-fructuronic acid
Journal of Agricultural and Food Chemistry, 22(4), 724-725 (1974)
Components contributing to beef flavor. Isolation of 4-hydroxy-5-methyl-3 (2H)-furanone and its 2, 5-dimethyl homolog from beef broth
Journal of Agricultural and Food Chemistry, 16(6), 1016-1021 (1968)
Bioscience, biotechnology, and biochemistry, 71(7), 1761-1763 (2007-07-10)
The formation of HEMF[2(or 5)-ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone], the aroma component specific to miso and soy sauce, was promoted by cultivating the halo-tolerant yeast, Zygosaccharomyces rouxii, in a medium including the amino-carbonyl reaction products based on ribose and glycine. The glucose concentration
Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.
Contact Technical Service