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About This Item
經驗公式（希爾表示法）:
C6H8O3
CAS號碼:
分子量：:
128.13
EC號碼:
MDL號碼:
分類程式碼代碼:
85151701
PubChem物質ID:
NACRES:
NA.24
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等級
analytical standard
品質等級
化驗
≥97.0% (GC)
儲存期限
limited shelf life, expiry date on the label
技術
HPLC: suitable
gas chromatography (GC): suitable
折射率
n20/D 1.491 (lit.)
n20/D 1.492
bp
184 °C (lit.)
應用
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
形式
neat
SMILES 字串
CC1OC(=O)C(O)=C1C
InChI
1S/C6H8O3/c1-3-4(2)9-6(8)5(3)7/h4,7H,1-2H3
InChI 密鑰
UNYNVICDCJHOPO-UHFFFAOYSA-N
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應用
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).[1]
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
包裝
Bottomless glass bottle. Contents are inside inserted fused cone.
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）
Not applicable
閃點（°C）
Not applicable
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)
Valérie Lavigne et al.
Journal of agricultural and food chemistry, 56(8), 2688-2693 (2008-04-01)
GC-MS in electron ionization mode (EI) was used as a simple, sensitive method for assaying sotolon [4,5-dimethyl-3-hydroxy-2(5) H-furanone] in various dry white wines. The impact of barrel-aging conditions, that is, whether yeast lees were present or not, on the formation
Alexandre Pons et al.
Journal of agricultural and food chemistry, 56(5), 1606-1610 (2008-02-15)
The enantiomers of sotolon, a flavor compound typical of oxidized white wines, were separated by preparative HPLC to determine their perception thresholds and distribution in wines. The enantiomeric ratios of chiral sotolon were evaluated in several dry white wines using
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
F Peraza-Luna et al.
Journal of agricultural and food chemistry, 49(12), 6012-6019 (2001-12-18)
3-Hydroxy-4,5-dimethyl-2(5H)-furanone (sotolone) and 3-amino-4,5-dimethyl-2(5H)-furanone, the postulated precursor of sotolone, were detected in hairy root cultures of Trigonella foenum-graecum (fenugreek) by GC-MS. The hairy root cultures in both conical flasks and airlift with mesh bioreactors were achieved from hypocotyl of seedling
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