| Furaneol acetate Basic information |
| Identification Description Regulatory Status Usage Natural occurrence |
| Product Name: | Furaneol acetate |
| Synonyms: | 4-ACETOXY-2,5-DIMETHYL-3(2H)-FURANONE;4-ACETOXY-2,5-DIMETHYLFURAN-3(2H)-ONE;ACETOXY DIMETHYL FURANONE;2,5-DIMETHYL-4-OXO-4,5-DIHYDROFUR-3-YL ACETATE;FRAISION ACETATE;FURANEOL ACETATE;FEMA 3797;caramel acetate |
| CAS: | 4166-20-5 |
| MF: | C8H10O4 |
| MW: | 170.16 |
| EINECS: | |
| Product Categories: | Furan&Benzofuran;A-B;Alphabetical Listings;Flavors and Fragrances |
| Mol File: | 4166-20-5.mol |
| Furaneol acetate Chemical Properties |
| Boiling point | 243 °C(lit.) |
| density | 1.167 g/mL at 25 °C(lit.) |
| refractive index | n |
| FEMA | 3797 | 4-ACETOXY-2,5-DIMETHYL-3(2H)FURANONE |
| Fp | >230 °F |
| storage temp. | 2-8°C |
| form | clear liquid |
| color | Light yellow to Yellow to Orange |
| Specific Gravity | 1.167 |
| JECFA Number | 1456 |
| CAS DataBase Reference | 4166-20-5(CAS DataBase Reference) |
| Safety Information |
| Hazard Codes | Xn |
| Risk Statements | 22 |
| Safety Statements | 36-24/25 |
| WGK Germany | 3 |
| HS Code | 29321900 |
| MSDS Information |
| Provider | Language |
|---|---|
| SigmaAldrich | English |
| ACROS | English |
| ALFA | English |
| Furaneol acetate Usage And Synthesis |
| Identification | ▼ ▲ CAS.No.:
4166-20-5
FL.No.:
13.099
FEMA.No.:
3797
NAS.No.:
n/a
CoE.No.:
n/a
EINECS.No.:
n/a
JECFA.No.:
1456
|
| Description | May contain ~3.0% 4-hydroxy-2,5-dimethyl-3(2H)-furanone.* Organoleptic characteristics: caramel, savory. Used in commercial meat flavors. First used in food in 1988. |
| Regulatory Status | CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004). |
| Usage | Reported uses (ppm): (FEMA, 1996)
▼ ▲ Food Category
Usual
Max.
Baked.goods
5
10
Confection,.frosting
2
5
Gelatins,.puddings
2
5
Hard.candy
2
5
Imitation.dairy
2
5
Snack.foods
2
5
Soft.candy
2
5
Soups
1
2
|
| Natural occurrence | Reported present in strawberry (0.001–0.01). |
| Chemical Properties | Colorless to light yellow liqui |
| Chemical Properties | May contain ~3.0% 4-hydroxy-2,5-dimethyl-3(2H)-furanone.* Organoleptic characteristics: caramel, savory. Used in commercial meat flavors. First used in food in 1988. |
| Occurrence | Reported present in strawberry (0.001–0.01). |
| Uses | 2,5-Dimethyl-4-oxo-4,5-dihydrofuran-3-yl acetate is furanone derivative; used in manufacturing method of silver nanowire by reacting silver salt in polyol in presence of growth regulator, halide salt, and specific furanone derivative. |
| Uses | This compound enhances the profile of brown flavors, including caramel, butterscotch, molasses, brown sugar, chocolate mocha, coffee and toffee. It will add to the sweet caramelic notes of browned butter, custard, dulce de leche, strawberry and other fruit jams, BBQ, fried eggs and roasted meat and nuts and soy sauce flavors. |
| Taste threshold values | 75% of a taste panel found furaneol acetate intolerable at 0.03–0.06% in water containing 5% sucrose. |
| General Description | Natural occurence: Yellow passion fruit, strawberry and microwave-blanched peanuts |
| Biochem/physiol Actions | Taste at 20-40ppm |
| Synthesis | Synthesized from furaneol and acetic acid |
| Furaneol acetate Preparation Products And Raw materials |
Please leave a message for us or use the following ways to contact us, we will reply to you as soon as possible, and provide you with the most sincere service, thank you.
日本语
한국어
Français
Deutsch
España
Türkiye