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W362301

5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone, mixture of isomers

96%, FG

Synonym(s):

Homofuraneol

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1 each

Available to ship TODAYfromSHEBOYGAN FALLS

$58.00
100 g

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$259.00
1 kg

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$1,670.00

About This Item

Empirical Formula (Hill Notation):
C7H10O3
CAS Number:
27538-09-6
Molecular Weight:
142.15
FEMA Number:
3623
UNSPSC Code:
12164502
PubChem Substance ID:
24901815
Flavis number:
13.084
EC Number:
248-513-0
NACRES:
NA.21
MDL number:
MFCD03411593
Organoleptic:
bread; burnt; caramel; maple; sweet
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

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biological source

synthetic

Quality Level

300, 400

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines

reg. compliance

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

assay

96%

refractive index

n20/D 1.512 (lit.)

bp

248-249 °C (lit.)

density

1.137 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

bread; burnt; caramel; maple; sweet

SMILES string

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 key

QJYOEDXNPLUUAR-UHFFFAOYSA-N

General description

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.

Application

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.[1]

Packaging

Packaged in glass bottles

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This Item
W362320W363405W366404
5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone, mixture of isomers 96%, FG

Sigma-Aldrich

W362301

5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone, mixture of isomers

5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone ≥96%, natural (US), FG

Sigma-Aldrich

W362320

5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone

4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one ≥97%, FG

Sigma-Aldrich

W363405

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

2,5-Dimethyl-4-methoxy-3(2H)-furanone ≥97%, FG

Sigma-Aldrich

W366404

2,5-Dimethyl-4-methoxy-3(2H)-furanone

grade

FG, Halal, Fragrance grade, Kosher

grade

FG, Fragrance grade, Halal, Kosher, natural (US)

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

organoleptic

bread; burnt; caramel; maple; sweet

organoleptic

berry; wine-like

organoleptic

caramel; maple; sweet

organoleptic

caramel; coffee; maple; musty; sweet

biological source

synthetic

biological source

botanical

biological source

synthetic

biological source

synthetic

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

agency

follows IFRA guidelines

agency

follows IFRA guidelines

agency

follows IFRA guidelines

agency

follows IFRA guidelines, meets purity specifications of JECFA

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H302

Hazard Classifications

Acute Tox. 4 Oral

Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

183.2 °F - closed cup

flash_point_c

84 °C - closed cup

ppe

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

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT2998
SHBS5835
SHBS5834
SHBS0917
STBK5689

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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)
Isolation and identification of 4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3 (2H) -furanone as flavour component in Shoyu (soy sauce).
Nunomura N, et al.
Agricultural and Biological Chemistry, 40, 491?495-491?495 (1976)
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
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Global Trade Item Number

SKUGTIN
W362301-100G-K04061834406211
W362301-SAMPLE-K04061837537059
W362301-1KG-K04061837807596
W362301-25G-K04061835518616

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