4,5-二甲基-3-羟基-2,5-二氢呋喃-2-酮
4,5-二甲基-3-羟基-2,5-二氢呋喃-2-酮结构式
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常用名 | 4,5-二甲基-3-羟基-2,5-二氢呋喃-2-酮 | 英文名 | Sotolon |
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| CAS号 | 28664-35-9 | 分子量 | 128.126 | |
| 密度 | 1.3±0.1 g/cm3 | 沸点 | 312.0±42.0 °C at 760 mmHg | |
| 分子式 | C6H8O3 | 熔点 | 26-29 °C(lit.) | |
| MSDS | 中文版 美版 | 闪点 | 149.2±20.7 °C |
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Prooxidant action of furanone compounds: implication of reactive oxygen species in the metal-dependent strand breaks and the formation of 8-hydroxy-2'-deoxyguanosine in DNA.
Food Chem. Toxicol. 45(7) , 1258-62, (2007) Prooxidant properties of furanone compounds including 2,5-furanone (furaneol, 4-hydroxy-2,5-dimethyl-furan-3-one), 4,5-furanone (4,5-dimethyl-3-hydroxy-2(5H)-furanone) (sotolone) and cyclotene (2-hydroxy-3-methyl-2-cyclopenten-1-one) were analyzed in relation... |
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Quantitative determination of sotolon, maltol and free furaneol in wine by solid-phase extraction and gas chromatography-ion-trap mass spectrometry.
J. Chromatogr. A. 1010(1) , 95-103, (2003) A method for the analytical determination of sotolon [4,5-dimethyl-3-hydroxy-2(5H)-furanone], maltol [3-hydroxy-2-methyl-4H-pyran-4-one] and free furaneol [2,5-dimethyl-4-hydroxy-3(2H)-furanone] in wine has been developed. The analytes are extracted from 50 m... |
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3-Hydroxy-4,5-dimethyl-2(5H)-furanone (Sotolon) causing an off-flavor: elucidation of its formation pathways during storage of citrus soft drinks.
J. Agric. Food Chem. 47(8) , 3288-91, (1999) Gas chromatography/olfactometry (GCO) and gas chromatography-mass spectrometry (HRGC-MS) revealed 3-hydroxy-4, 5-dimethyl-2(5H)-furanone (sotolon) to be responsible for the "burnt" and "spicy" off-flavor observed in citrus soft drinks during storage. Among th... |
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French Jura flor yeasts: genotype and technological diversity.
Antonie van Leeuwenhoek 95(3) , 263-73, (2009) Fifty-four Saccharomyces cerevisiae strains were isolated from Jura "Vin Jaune" velum and characterized by conventional physiological and molecular tests including ITS RFLP and sequence analysis, karyotyping and inter delta typing. ITS RFLP and sequence revea... |
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4,5-dimethyl-3-hydroxy-2[5H]-furanone (sotolone)--the odour of maple syrup urine disease.
J. Inherit. Metab. Dis. 22(2) , 107-14, (1999) Maple syrup urine disease is an autosomal recessive inherited disorder of branched-chain amino acid metabolism due to deficiency of the branched-chain alpha-keto acid dehydrogenase complex. The disease was originally named after the characteristic sweet aroma... |
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Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma.
Chem. Biodivers. 5(6) , 1170-83, (2008) More than 800 aromatic compounds have been identified in wine, some of them at the ng/l level. Wine, therefore, constitutes a very complex matrix, from which it is difficult to isolate a specific aroma character. Gas chromatography-olfactometry (GC-O) applied... |
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Simple determination of a strongly aromatic compound, sotolon, by capillary electrophoresis.
J. Oleo Sci. 61(1) , 45-8, (2012) A strongly aromatic compound, sotolon, was assessed by capillary zone electrophoresis within 9 min without specific pre-sample treatment. The calibration curve comprised a straight line with good linearity (R = 0.997) over a relatively wide range of 3.13 to 1... |
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False diagnosis of maple syrup urine disease owing to ingestion of herbal tea.
N. Engl. J. Med. 341(10) , 769, (1999)
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Main odorants in Jura flor-sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds.
J. Agric. Food Chem. 60(1) , 380-7, (2012) The aromatic profile of Jura flor-sherry wines (also called "yellow wines") has been little studied. Only acetaldehyde, diethoxy-1,1-ethane, and sotolon have been described as key odorants. In the present work, three wines (vintages 2002 and 2003) were invest... |
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Thermal generation of 3-amino-4,5-dimethylfuran-2(5H)-one, the postulated precursor of sotolone, from amino acid model systems containing glyoxylic and pyruvic acids.
J. Agric. Food Chem. 59(9) , 4699-704, (2011) 4,5-Dimethyl-3-hydroxy-2(5H)-furanone (sotolone), a naturally occurring flavor impact compound, can be isolated from various sources, especially fenugreek seeds. It can also be thermally produced from intermediates generated from the Maillard reaction such as... |