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Merck
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文件

W363501

Sigma-Aldrich

4-羟基-5-甲基-3(2H)-呋喃酮

97%, FG

同義詞:

toffee furanone

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About This Item

線性公式:
C4OH2OCH3OH
CAS號碼:
19322-27-1
分子量：:
114.10
FEMA號碼:
3635
EC號碼:
242-961-0
MDL號碼:
MFCD02752619
分類程式碼代碼:
12164502
PubChem物質ID:
24901822
Flavis號碼:
13.085
NACRES:
NA.21

生物源

synthetic

品質等級

400

等級

FG
Halal
Kosher

法律遵循

EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 110

化驗

97%

mp

129-133 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

感官的

caramel; coffee; brown; sweet

SMILES 字串

CC1=C(O)C(=O)CO1

InChI

1S/C5H6O3/c1-3-5(7)4(6)2-8-3/h7H,2H2,1H3

InChI 密鑰

DLVYTANECMRFGX-UHFFFAOYSA-N

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相關類別

一般說明

4-Hydroxy-5-methyl-3-furanone is the key flavor component of beef broth and shoyu (soy sauce).

儲存類別代碼

11 - Combustible Solids

水污染物質分類（WGK）

WGK 3

閃點（°F）

Not applicable

閃點（°C）

Not applicable

個人防護裝備

Eyeshields, Gloves, type N95 (US)

分析證明 (COA)

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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)
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)
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)
H J Kim et al.
Advances in experimental medicine and biology, 434, 91-99 (1998-05-23)
The chemometric principle was used to derive a guideline for obtaining a simple "yes or no" answer about the sterility of food particulates heated at aseptic processing temperatures. A quadratic temperature pulse model was used to estimate bacterial destruction from
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