W363501
4-Hydroxy-5-methyl-3-furanone
97%, FG
Synonym(s):
toffee furanone
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About This Item
Linear Formula:
C4OH2OCH3OH
CAS Number:
Molecular Weight:
114.10
FEMA Number:
3635
EC Number:
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
13.085
NACRES:
NA.21
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
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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
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Components contributing to beef flavor. Isolation of 4-hydroxy-5-methyl-3 (2H)-furanone and its 2, 5-dimethyl homolog from beef broth
Tonsbeek CH, et al.
Journal of Agricultural and Food Chemistry, 16(6), 1016-1021 (1968)
Isolation of 4-hydroxy-5-methyl-3 (2H)-furanone, a flavor component in shoyu (soy sauce).
Nunomura N, et al.
Agricultural and Biological Chemistry, 43(6), 1361-1363 (1979)
Mechanism of formation of 4-hydroxy-5-methyl-3 (2H)-furanone, a component of beef flavor, from Amadori products.
Hicks KB & Feather MS.
Journal of Agricultural and Food Chemistry, 23(5), 957-960 (1975)
Production of 4-hydroxy-5-methyl-3 (2H)-furanone, a component of beef flavor, from a 1-amino-1-deoxy-D-fructuronic acid
Hicks KB, et al.
Journal of Agricultural and Food Chemistry, 22(4), 724-725 (1974)
F B Whitfield et al.
Journal of agricultural and food chemistry, 47(4), 1626-1634 (1999-11-24)
Reaction of 4-hydroxy-5-methyl-3(2H)-furanone (HMF) with cysteine or hydrogen sulfide at pH 4.5 for 60 min at 140 degrees C produced complex mixtures of volatile compounds, the majority of which contained sulfur. Sixty-nine compounds were identified, some tentatively, by GC/MS. These
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