Ethyl furaneol
Names
[ CAS No. ]:
27538-09-6
[ Name ]:
Ethyl furaneol
[Synonym ]:
3(2H)-Furanone, 2-ethyl-4-hydroxy-5-methyl-
MFCD03411593
5-ETHYL-4-HYDROXY-2-METHYL-FURAN-3-ONE
EINECS 248-514-6
T5O CV BHJ B1 DQ E2
Ethyl furaneol
UNII:VRF4YF0C3X
4-hydroxy-2-methyl-5-ethyl-3-oxo-2H-furan
UNII:PG3201707P
5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone
4-Hydroxy-5-ethyl-2-methyl-3(2H)-furanone
homofuronol
2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone
5-ETHYL-4-HYDROXY-2-METHYL-3-FURANONE
T5O CV BHJ B2 DQ E1
5-Ethyl-4-hydroxy-2-methylfuran-3(2H)-one
Methyl furaneol
FEMA 3623
3(2H)-Furanone, 5-ethyl-4-hydroxy-2-methyl-
SOY FURANEOL
Chemical & Physical Properties
[ Density]:
1.2±0.1 g/cm3
[ Boiling Point ]:
231.0±40.0 °C at 760 mmHg
[ Molecular Formula ]:
C7H10O3
[ Molecular Weight ]:
142.152
[ Flash Point ]:
93.5±20.8 °C
[ Exact Mass ]:
142.062988
[ PSA ]:
46.53000
[ LogP ]:
0.87
[ Vapour Pressure ]:
0.0±1.0 mmHg at 25°C
[ Index of Refraction ]:
1.501
MSDS
Safety Information
[ Symbol ]:
GHS07
[ Signal Word ]:
Warning
[ Hazard Statements ]:
H302-H315-H319
[ Precautionary Statements ]:
P305 + P351 + P338
[ Personal Protective Equipment ]:
Eyeshields;Faceshields;Gloves;half-mask respirator (US);multi-purpose combination respirator cartridge (US)
[ Hazard Codes ]:
Xi
[ WGK Germany ]:
3
[ RTECS ]:
LU4250000
[ HS Code ]:
2932190090
Customs
[ HS Code ]: 2932190090
[ Summary ]:
2932190090 other compounds containing an unfused furan ring (whether or not hydrogenated) in the structure VAT:17.0% Tax rebate rate:9.0% Supervision conditions:none MFN tariff:6.5% General tariff:20.0%
Articles
Food Chem. 206 , 274-83, (2016)
Commercial tannins from several botanical sources and with different chemical and technological characteristics are used in the food and winemaking industries. Different ways to check their botanical ...
Enzymatic synthesis of stable, odorless, and powdered furanone glucosides by sucrose phosphorylase.Biosci. Biotechnol. Biochem. 64 , 134, (2000)
Sucrose phosphorylase from Leuconostoc mesenteroides catalyzed transglucosylation from sucrose to 4-hydroxy-3(2H)-furanone derivatives. When 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 2-ethyl-4-...
Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.J. Agric. Food Chem. 55(15) , 6262-9, (2007)
Application of aroma extract dilution analysis (AEDA) to the volatiles isolated from a commercial Japanese soy sauce revealed 30 odor-active compounds in the flavor dilution (FD) factor range of 8-409...