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Merck

W362301

Sigma-Aldrich

2-乙基-4-羟基-5-甲基-3(2H)-呋喃酮

96%, FG

别名:

Homofuraneol

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About This Item

经验公式(希尔记法):
C7H10O3
CAS号:
分子量:
142.15
FEMA號碼:
3623
EC號碼:
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
13.084
NACRES:
NA.21
感官的:
bread; burnt; caramel; maple; sweet
等級:
FG
Fragrance grade
Halal
Kosher
生物源:
synthetic
agency:
follows IFRA guidelines
食物過敏原:
no known allergens

生物源

synthetic

品質等級

等級

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

法律遵循

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

化驗

96%

折射率

n20/D 1.512 (lit.)

bp

248-249 °C (lit.)

密度

1.137 g/mL at 25 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

香料過敏原

no known allergens

感官的

bread; burnt; caramel; maple; sweet

SMILES 字串

CCC1=C(O)C(C(C)O1)=O

InChI

1S/C7H10O3/c1-3-5-7(9)6(8)4(2)10-5/h4,9H,3H2,1-2H3

InChI 密鑰

QJYOEDXNPLUUAR-UHFFFAOYSA-N

一般說明

5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone is one of the key volatile components of shoyu (soy sauce). It also occurs in roasted coffee and blackberries.

應用

5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone (a mixture of isomers) can be used as a flavoring agent in food industries due to its excellent sensory properties.

包裝

玻璃瓶包装

象形圖

Exclamation mark

訊號詞

Warning

危險聲明

危險分類

Acute Tox. 4 Oral

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 3

閃點(°F)

183.2 °F - closed cup

閃點(°C)

84 °C - closed cup

個人防護裝備

Eyeshields, Faceshields, Gloves, multi-purpose combination respirator cartridge (US)


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分析证书(COA)

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其他客户在看

X Li et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 36(4), 305-314 (1998-07-03)
Components with DNA breaking activity in soy sauce were investigated. It was found that there were water soluble high molecular weight DNA breaking components in soy sauce. Two DNA breaking components in the ethyl acetate extract of soy sauce were
Aroma extract dilution analysis of cv. Marion (Rubus spp. hyb) and cv. Evergreen (R. laciniatus L.) blackberries
Klesk K & Qian M.
Journal of Agricultural and Food Chemistry, 51(11), 3436-3441 (2003)
Aroma simulation on the basis of the odourant composition of roasted coffee headspace
Mayer F & Grosch W.
Flavour and Fragrance Journal, 16(3), 180-190 (2001)
A Hagedorn et al.
Biotechnology progress, 20(1), 361-367 (2004-02-07)
Fluorescence spectra of a 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) fermentation culture broth were combined with measurable process variables for off-line and on-line process monitoring. Culture broth fluorescence in UV and visible ranges was acquired by a fiber optic LCD array spectrometer.
S Kitao et al.
Bioscience, biotechnology, and biochemistry, 64(1), 134-141 (2000-03-08)
Sucrose phosphorylase from Leuconostoc mesenteroides catalyzed transglucosylation from sucrose to 4-hydroxy-3(2H)-furanone derivatives. When 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone or 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone (EHMF) were used as acceptors, their transfer ratios were more than 45%. In the case of glucosylation of HDMF, the major

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