Identification | More | [Name]
4-Hydroxy-5-methyl-3-furanone | [CAS]
19322-27-1 | [Synonyms]
4-HYDROXY-5-METHYL-3(2H)-FURANONE 4-Hydroxy-5-methyl-3-furanone 4-HYDROXY-5-METHYL-FURAN-3-ONE 4-HYROXY-5-METHYL-3-FURANONE CHICORY FURANEOL FEMA 3635 4-hydroxy-5-methyl-3(2h)-furanon 4-hydroxy-5-methylfuran-3(2H)-one 5-METHYL-4-HYDROXY-3(2H)-FURANONE norfuraneol,4-hydroxy-5-methyl-3-(2H)-furanone 3(2H)-Furanone, 4-hydroxy-5-methyl- 4-HYDROXY-5-METHHYL-3(2H)-FURANONE 4-Hydroxy-5-methyl-2,3-dihydrofuran-3-one Norfuraneol 4-Hydroxy-5-methyl-3(2H)-furfuran ketone 5-Methyl-4-hydroxyfuran-3(2H)-one | [EINECS(EC#)]
242-961-0 | [Molecular Formula]
C5H6O3 | [MDL Number]
MFCD02752619 | [Molecular Weight]
114.1 | [MOL File]
19322-27-1.mol |
Hazard Information | Back Directory | [Chemical Properties]
4-Hydroxy-5-methyl-3(2H)-furanone has a fruity caramel or “burnt pineapple” aroma
| [Chemical Properties]
white to light yellow crystal powde | [Occurrence]
Reported found in beef broth, guava, raspberry and shoyu (fermented soya hydrolysate) | [Uses]
4-Hydroxy-5-methyl-3-furanone may be used in oxidoreductase assay for the evaluation of oxidoreductase activity. | [Definition]
ChEBI: A member of the class of furans that is 5-methyl-2,3-dihydrofuran with a hydroxy group at position 4 and a keto group at position 3. | [General Description]
4-Hydroxy-5-methyl-3-furanone is the key flavor component of beef broth and shoyu (soy sauce). |
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