| Ethyl furaneol Basic information |
| Product Name: | Ethyl furaneol |
| Synonyms: | 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone (homofuraneol);3(2H)-Furanone, 2-ethyl-4-hydroxy-5-methyl-;4-hydroxy-2- or 5-ethyl-5- and 2-methyl-3(2H)-furanone;ethyl 4-hydroxy-5-methyl-3(2H)-furanone (homofuraneol);ethylhydroxymethylfuranone;ETHYL FURANEOL;FEMA 3623;4-HYDROXY-2-ETHYL-5-METHYL-3(2H)-FURANONE |
| CAS: | 27538-10-9 |
| MF: | C7H10O3 |
| MW: | 142.15 |
| EINECS: | 248-514-6 |
| Product Categories: | Furan&Benzofuran;Alphabetical Listings;E-F;Flavors and Fragrances |
| Mol File: | 27538-10-9.mol |
| Ethyl furaneol Chemical Properties |
| Boiling point | 248-249 °C(lit.) |
| density | 1.137 g/mL at 25 °C(lit.) |
| vapor pressure | 78-89hPa at 20-40℃ |
| refractive index | n |
| FEMA | 3623 | 2-ETHYL-4-HYDROXY-5-METHYL-3(2H)-FURANONE |
| Fp | 184 °F |
| storage temp. | under inert gas (nitrogen or Argon) at 2-8°C |
| pka | 9.62±0.40(Predicted) |
| form | Liquid |
| color | Light orange to Yellow to Green |
| JECFA Number | 1449 |
| LogP | 0.9 at 25℃ and pH7 |
| CAS DataBase Reference | 27538-10-9(CAS DataBase Reference) |
| NIST Chemistry Reference | 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone(27538-10-9) |
| EPA Substance Registry System | 3(2H)-Furanone, 2-ethyl-4-hydroxy-5-methyl- (27538-10-9) |
| Safety Information |
| Risk Statements | 22 |
| Safety Statements | 23-36 |
| WGK Germany | 3 |
| RTECS | LU4250000 |
| HS Code | 2932190090 |
| MSDS Information |
| Provider | Language |
|---|---|
| SigmaAldrich | English |
| Ethyl furaneol Usage And Synthesis |
| Chemical Properties | Colorless to light yellow liqui |
| Chemical Properties | 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone has been identified in, for example, coffee and melon. The tautomer mixture is a clear slightly yellowish liquid, bp0.02 kPa 82–83°C, d204 1.137, n20D 1.511 with sweet, caramel, fruity, bread-like odor. |
| Chemical Properties | 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone has a sweet, fruity, caramel, butterscotch odor. |
| Occurrence | Reported found in soy sauce, Swiss cheese and melon, coffee, shoyu, strawberry and pineapple. |
| Preparation | One commercially applied synthesis is the condensation of 2-pentene nitrile with ethyl lactate followed by oxidation of the intermediate 4-cyano-5-ethyl-2-methyldihydro-3(2H)-furanone with monoperoxysulfate. |
| Aroma threshold values | Detection: 20 ppb |
| Taste threshold values | Taste characteristics at 20 ppm: burnt, caramellic, sweet and fruity |
| Ethyl furaneol Preparation Products And Raw materials |
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