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W363501

Sigma-Aldrich

4-Hydroxy-5-methyl-3-furanone

97%, FG

Synonym(s):

toffee furanone

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About This Item

Linear Formula:
C4OH2OCH3OH
CAS Number:
19322-27-1
Molecular Weight:
114.10
FEMA Number:
3635
EC Number:
242-961-0
MDL number:
MFCD02752619
UNSPSC Code:
12164502
PubChem Substance ID:
24901822
Flavis number:
13.085
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 110

assay

97%

mp

129-133 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

caramel; coffee; brown; sweet

SMILES string

CC1=C(O)C(=O)CO1

InChI

1S/C5H6O3/c1-3-5(7)4(6)2-8-3/h7H,2H2,1H3

InChI key

DLVYTANECMRFGX-UHFFFAOYSA-N

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Related Categories

General description

4-Hydroxy-5-methyl-3-furanone is the key flavor component of beef broth and shoyu (soy sauce).

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Components contributing to beef flavor. Isolation of 4-hydroxy-5-methyl-3 (2H)-furanone and its 2, 5-dimethyl homolog from beef broth
Tonsbeek CH, et al.
Journal of Agricultural and Food Chemistry, 16(6), 1016-1021 (1968)
Production of 4-hydroxy-5-methyl-3 (2H)-furanone, a component of beef flavor, from a 1-amino-1-deoxy-D-fructuronic acid
Hicks KB, et al.
Journal of Agricultural and Food Chemistry, 22(4), 724-725 (1974)
Mechanism of formation of 4-hydroxy-5-methyl-3 (2H)-furanone, a component of beef flavor, from Amadori products.
Hicks KB & Feather MS.
Journal of Agricultural and Food Chemistry, 23(5), 957-960 (1975)
Isolation of 4-hydroxy-5-methyl-3 (2H)-furanone, a flavor component in shoyu (soy sauce).
Nunomura N, et al.
Agricultural and Biological Chemistry, 43(6), 1361-1363 (1979)
A Ravagli et al.
Journal of agricultural and food chemistry, 47(12), 4962-4969 (1999-12-22)
The reaction between 2-furancarboxaldehyde and 4-hydroxy-5-methyl-3(2H)-furanone was reinvestigated as a part of a systematic study on low molecular weight colored compounds from the Maillard reaction. In acetic acid/piperidine, besides 2-(2-furanylmethylene)-4-hydroxy-5-methyl-3(2H)-furanone (1) and 5-[2-(2-furanyl)ethenyl]-2-(2-furanylmethylene)-4-hydroxy-5-methyl -3( 2H)-furanone (2), four novel compounds, 15a
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