CAS number：3658-77-3
molecular formula：C6H8O3
molecular weight：128.13
EINECS number：222-908-8
CARMELAN;FEMA 3174;FURANEOL;HYDROXY DIMETHYL FURANONE;4-HYDROXY-2,5-DIMETHYL-3(2H)-FURANONE;4-HYDROXY-2,5-DIMETHYLFURAN-3(2H)-ONE;4-HYDROXY-2,5-DIMETHYL-FURAN-3-ONE;2,5-DIMETHYL-4-HYDROXY-2,3-DIHYDROFURAN-3-ONE
Food additives; Edible flavors (flavor enhancers); Natural equivalent flavors and artificial flavors; Furans; Furans; Ketones; Other chemical products; Daily chemical raw materials; APIs; Reagents; API intermediates; Furan flavors; ; pharmaceutical raw materials; chemical intermediates; food; organic chemical raw materials; raw materials; chemical raw materials; pharmaceutical raw materials; chemical raw materials - functional additives chemical raw materials; fragrances; surfactants; synthetic fragrances; inorganic substances; chemicals; synthetic material intermediates ;Flavors and Fragrances;Furan&Benzofuran;Alphabetical Listings;C-D;Flavors and Fragrances;3658-77-3
White to pale yellow solid. Melting point 78 ~ 80 ℃. It is sweet, toasted, bread, cooking and fruit and caramel aromas. Soluble in ethanol.
Natural products exist in fresh pineapple and beef soup, etc.
| Melting point | 73-77 °C(lit.) |
| Boiling point | 188 °C |
| Density | 1.049 g/mL at 25 °C |
| Vapor Pressure | 0.81Pa at 25℃ |
| Refractive index | n20/D 1.439 |
FEMA | 3174 | 4-HYDROXY-2,5-DIMETHYL-3(2H)-FURANONE |
| Flash point | >230 °F |
| Storage conditions | 2-8°C |
| Solubility | Chloroform (Slightly), Methanol (Slightly) |
| Shape | neat |
| Acidity coefficient(pKa) | 9.62±0.40(Predicted) |
| Color | White |
Water solubility | 176g/L at 20℃ |
JECFA Number | 1446 |
BRN | 1281357 |
| Stability | Light Sensitive, Temperature Sensitive |
InChIKey | INAXVXBDKKUCGI-UHFFFAOYSA-N |
LogP | 0.95 at 20℃ |
| CAS database | 3658-77-3(CAS DataBase Reference) |
White to pale yellow solid. Melting point 78 ~ 80 ℃. It is sweet, toasted, bread, cooking and fruit and caramel aromas. Soluble in ethanol.
Natural products exist in fresh pineapple and beef soup, etc.
● GB 2760--1996 stipulates that it is allowed to use edible spices. It can be used for flavors such as baked goods, bread, malt, brown sugar, strawberry, candied fruit, caramel, etc.
● For food, beverage, daily chemical
● It is formed by condensation and cyclization of 2-butenenitrile and ethyl lactate in the presence of alkali, and then removing HCN with KHSO4.
It is formed by oxidation, reduction, dimerization and dehydration cyclization of propylene glycol in the presence of zinc catalyst.
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