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Documentos

44527

Supelco

4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one

analytical standard

Sinónimos:

Caramel furanone, Sotolon, Sugar lactone

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About This Item

Fórmula empírica (notación de Hill):
C6H8O3
Número de CAS:
28664-35-9
Peso molecular:
128.13
EC Number:
249-136-4
MDL number:
MFCD00059957
UNSPSC Code:
85151701
PubChem Substance ID:
329756516
NACRES:
NA.24

grade

analytical standard

Quality Level

100

assay

≥97.0% (GC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

refractive index

n20/D 1.491 (lit.)
n20/D 1.492

bp

184 °C (lit.)

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

SMILES string

CC1OC(=O)C(O)=C1C

InChI

1S/C6H8O3/c1-3-4(2)9-6(8)5(3)7/h4,7H,1-2H3

InChI key

UNYNVICDCJHOPO-UHFFFAOYSA-N

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application

4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one may be used as an analytical reference standard for quantification of the analyte in beer samples using gas chromatography (GC).
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Packaging

Bottomless glass bottle. Contents are inside inserted fused cone.

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H302

Hazard Classifications

Acute Tox. 4 Oral

Storage Class

10 - Combustible liquids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

Choose from one of the most recent versions:

Certificados de análisis (COA)

Lot/Batch Number
BCCK0238
BCCK9694
BCCH1803
BCCC5561
BCBT8659

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Identification of a stale-beer-like odorant in extracts of naturally aged beer
Callemien D, et al.
Journal of Agricultural and Food Chemistry, 54(4), 1409-1413 (2006)
Raquel M Callejón et al.
Journal of agricultural and food chemistry, 56(15), 6631-6639 (2008-07-12)
Two gas chromatography-olfactometry (GC-O) techniques were used to screen targeting compounds with an impact on the perceived quality of Sherry vinegar: detection frequency and aroma extract dilution analysis (AEDA). The GC-O study revealed the presence of 108 aromatic notes, of
Claudine Charpentier et al.
Antonie van Leeuwenhoek, 95(3), 263-273 (2009-02-18)
Fifty-four Saccharomyces cerevisiae strains were isolated from Jura "Vin Jaune" velum and characterized by conventional physiological and molecular tests including ITS RFLP and sequence analysis, karyotyping and inter delta typing. ITS RFLP and sequence revealed a specific group of related
T König et al.
Journal of agricultural and food chemistry, 47(8), 3288-3291 (1999-12-20)
Gas chromatography/olfactometry (GCO) and gas chromatography-mass spectrometry (HRGC-MS) revealed 3-hydroxy-4, 5-dimethyl-2(5H)-furanone (sotolon) to be responsible for the "burnt" and "spicy" off-flavor observed in citrus soft drinks during storage. Among the ingredients of citrus soft drinks, ethanol and ascorbic acid were
José Sousa Câmara et al.
Journal of agricultural and food chemistry, 52(22), 6765-6769 (2004-10-28)
The maturation of Madeira wines usually involves exposure to relatively high temperatures and humidity levels >70%, which affect the aroma and flavor composition and lead to the formation of the typical and characteristic bouquet of these wines. To estimate the
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