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40703

Sigma-Aldrich

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

≥99.0% (GC)

Sinonimo/i:

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

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About This Item

Formula empirica (notazione di Hill):
C6H8O3
Numero CAS:
3658-77-3
Peso molecolare:
128.13
Beilstein:
1281357
Numero CE:
222-908-8
Numero MDL:
MFCD00010706
Codice UNSPSC:
12352100
ID PubChem:
57650013
NACRES:
NA.22

Saggio

≥99.0% (GC)

Punto di fusione

73-77 °C (lit.)
74-83 °C

Temperatura di conservazione

2-8°C

Stringa SMILE

CC1OC(C)=C(O)C1=O

InChI

1S/C6H8O3/c1-3-5(7)6(8)4(2)9-3/h3,8H,1-2H3
INAXVXBDKKUCGI-UHFFFAOYSA-N

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Categorie correlate

Descrizione generale

4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF, DMHF) is a caramel-like smelling compound, identified in Maillard reaction systems based on pentoses by GC-MS and GCMS/MS. Solubility data of DMHF in six different solvents over the temperature range from 283.15K to 313.15K under atmospheric pressure of 0.10 MPa has been examined by dynamic method. Separation of the enantiomers of DMHF by capillary electrophoretic method has been reported. Commercially it is synthesized from L-rhamnose. DMHF has been identified as acidic odorant in Thai premium fish sauce samples by aroma extract dilution analysis (AEDA). It is identified as key aroma compound in the distiller′s grains (DG) from wheat. It is reported as the main flavor compound in strawberries and its biosynthesis has been reported. HDMF has been found in various fruits such as pineapples strawberries and grapes, as well as in beef broth , roasted coffee, bread crust, roasted beef, roasted sesame seeds and stewed beef.

Pittogrammi

CorrosionExclamation mark
GHS05,GHS07

Avvertenze

Danger

Indicazioni di pericolo

H302,H314,H317

Classi di pericolo

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

Codice della classe di stoccaggio

8A - Combustible corrosive hazardous materials

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

Dispositivi di protezione individuale

dust mask type N95 (US), Eyeshields, Gloves

Certificati d'analisi (COA)

Cerca il Certificati d'analisi (COA) digitando il numero di lotto/batch corrispondente. I numeri di lotto o di batch sono stampati sull'etichetta dei prodotti dopo la parola ‘Lotto’ o ‘Batch’.

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Sigma-Aldrich

W366404

2,5-Dimethyl-4-methoxy-3(2H)-furanone

3-Hydroxy-2-methyl-4-pyrone 99%

Sigma-Aldrich

H43407

3-Hydroxy-2-methyl-4-pyrone

2(5H)-Furanone 98%

Sigma-Aldrich

283754

2(5H)-Furanone

γ-Decalactone ≥98%, FCC, FG

Sigma-Aldrich

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γ-Decalactone

Hexanal analytical standard

Supelco

18109

Hexanal

Linalool 97%

Sigma-Aldrich

L2602

Linalool

Tobias Hauck et al.
Carbohydrate research, 337(13), 1185-1191 (2002-07-12)
The selective chemical formation of 4-hydroxy-2,5-dimethyl-3[2H]-furanone (HDF) from D-fructose 1,6-diphosphate in the presence of reduced nicotinamide-adenine-dinucleotides (NAD(P)H) was investigated by means of HPLC-DAD and HPLC-UV-MS/MS. The temperature optimum for HDF formation was 30 degrees C, whereas the pH value (pH
M Roth et al.
Journal of agricultural and food chemistry, 62(45), 10873-10880 (2014-09-23)
The limited use of distiller's grains (DG) in the food industry depends occasionally on the characteristic odor of DG. For a better understanding of this typical odor, a sensory evaluation was performed first. The impressions seasoninglike, roasty/breadlike, and malty/caramellike were
Experimental determination and correlation of the solubility of 4-hydroxy-2, 5-dimethyl-3(2H)-furanone (DMHF) in six different solvents.
Zhu L, et al.
The Journal of Chemical Thermodynamics, 91, 369-377 (2015)
Capillary electrophoretic resolution of the enantiomers of 2,5-dimethyl-4-hydroxy-3(2H)-furanone, the key flavor compounds in strawberry fruit.
Raab T, et al.
Chromatographia, 57(7-8), 501-504 (2003)
Formation of 4-hydroxy-2, 5-dimethyl-3 (2 H)-furanone and 4-hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3 (2 H)-furanone through Maillard reaction based on pentose sugars.
Blank I and Fay LB.
Journal of Agricultural and Food Chemistry, 44(2), 531-536 (1996)
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