| 4-Hydroxy-5-methyl-3-furanone Basic information |
| Product Name: | 4-Hydroxy-5-methyl-3-furanone |
| Synonyms: | 4-Hydroxy-5-methyl-3-furanone 97%;4-hydroxy-5-methyl-3(2h)-furanon;4-HYDROXY-5-METHYL-3(2H)-FURANONE;4-Hydroxy-5-methyl-3-furanone;4-HYDROXY-5-METHYL-FURAN-3-ONE;4-HYROXY-5-METHYL-3-FURANONE;CHICORY FURANEOL;FEMA 3635 |
| CAS: | 19322-27-1 |
| MF: | C5H6O3 |
| MW: | 114.1 |
| EINECS: | 242-961-0 |
| Product Categories: | Building Blocks;C4 to C7;Building Blocks;Furans;Chemical Synthesis;Heterocyclic Building Blocks;Furan&Benzofuran;Heterocyclic Building Blocks |
| Mol File: | 19322-27-1.mol |
| 4-Hydroxy-5-methyl-3-furanone Chemical Properties |
| Melting point | 129-133 °C(lit.) |
| Boiling point | 218.3±40.0 °C(Predicted) |
| density | 1.382±0.06 g/cm3(Predicted) |
| FEMA | 3635 | 4-HYDROXY-5-METHYL-3(2H)-FURANONE |
| storage temp. | under inert gas (nitrogen or Argon) at 2-8°C |
| solubility | Chloroform (Sparingly), DMSO (Slightly), Methanol (Slightly) |
| form | Solid |
| pka | 9.61±0.20(Predicted) |
| color | Light Yellow to Yellow |
| Odor | roast meat odor |
| JECFA Number | 1450 |
| CAS DataBase Reference | 19322-27-1(CAS DataBase Reference) |
| NIST Chemistry Reference | 4-hydroxy-5-methyl-3(2H)-furanone(19322-27-1) |
| EPA Substance Registry System | 3(2H)-Furanone, 4-hydroxy-5-methyl- (19322-27-1) |
| Safety Information |
| WGK Germany | 3 |
| MSDS Information |
| Provider | Language |
|---|---|
| SigmaAldrich | English |
| 4-Hydroxy-5-methyl-3-furanone Usage And Synthesis |
| Chemical Properties | 4-Hydroxy-5-methyl-3(2H)-furanone has a fruity caramel or “burnt pineapple” aroma |
| Chemical Properties | white to light yellow crystal powde |
| Occurrence | Reported found in beef broth, guava, raspberry and shoyu (fermented soya hydrolysate) |
| Uses | 4-Hydroxy-5-methyl-3-furanone may be used in oxidoreductase assay for the evaluation of oxidoreductase activity. |
| Definition | ChEBI: A member of the class of furans that is 5-methyl-2,3-dihydrofuran with a hydroxy group at position 4 and a keto group at position 3. |
| General Description | 4-Hydroxy-5-methyl-3-furanone is the key flavor component of beef broth and shoyu (soy sauce). |
| 4-Hydroxy-5-methyl-3-furanone Preparation Products And Raw materials |
| Preparation Products | Furfural |
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