| Identification | More | [Name]
Ethyl furaneol | [CAS]
27538-10-9 | [Synonyms]
2-ETHYL-4-HYDROXY-5-METHYL-3(2H)-FURANONE
2-ETHYL-4-HYDROXY-5-METHYL-3-FURANONE
4-HYDROXY-2-ETHYL-5-METHYL-3(2H)-FURANONE
4-HYDROXY-2-ETHYL-5-METHYL-3-FURANONE
ETHYL FURANEOL
FEMA 3623
Homofuraneol
SUGAR FURANONE
2(or 5)-ethyl-4-hydroxy-5(or 2)-methyl-3(2H)-furanone (Homofuraneol)
2-ethyl-4-hydroxy-5-methyl-3(2h)-furanon
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
2-ETHYL-4-HYDROXY-5-METHYLFURANONE
2-ethyl-4-hydroxy-5-methylfuran-3(2H)-one
homofuraneol,2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone,homofuraneol,ethyl-furaneol
4-HYDROXY-2-ETHYL-5-METHYL-3(2H)-FURANONE FEMA NO.3623 98%
Homofuraneol | [EINECS(EC#)]
248-514-6 | [Molecular Formula]
C8H12O3 | [MDL Number]
MFCD00191360 | [Molecular Weight]
156.18 | [MOL File]
27538-10-9.mol |
| Safety Data | Back Directory | [Risk Statements ]
R22:Harmful if swallowed. | [Safety Statements ]
S23:Do not breathe gas/fumes/vapor/spray (appropriate wording to be specified by the manufacturer) .
S36:Wear suitable protective clothing . | [WGK Germany ]
3
| [RTECS ]
LU4250000
| [HS Code ]
2932190090 |
| Hazard Information | Back Directory | [Chemical Properties]
2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone has a sweet, fruity, caramel, butterscotch odor. | [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]
Colorless to light yellow liqui | [Occurrence]
Reported found in soy sauce, Swiss cheese and melon, coffee, shoyu, strawberry and pineapple. | [Definition]
ChEBI: 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone is a member of the class of furans that is furan-3(2H)-one carrying additional ethyl, hydroxy and methyl substituents at positions 2, 4 and 5 respectively. A key aroma compound in soy sauce and fish sauce. It has a role as a Saccharomyces cerevisiae metabolite. It is a cyclic ketone, an enol and a member of furans. | [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 |
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