| 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 |
| Chemical Properties | Back Directory | [Appearance]
white to light yellow crystal powde | [Melting point ]
129-133 °C(lit.) | [Boiling point ]
218.3±40.0 °C(Predicted) | [density ]
1.382±0.06 g/cm3(Predicted) | [FEMA ]
3635 | [storage temp. ]
under inert gas (nitrogen or Argon) at 2-8°C | [solubility ]
Chloroform (Sparingly), DMSO (Slightly), Methanol (Slightly) | [form ]
Solid | [pka]
9.61±0.20(Predicted) | [color ]
Light Yellow to Yellow | [Odor]
roast meat odor | [biological source]
synthetic | [Odor Type]
caramellic | [JECFA Number]
1450 | [InChI]
1S/C5H6O3/c1-3-5(7)4(6)2-8-3/h7H,2H2,1H3 | [InChIKey]
DLVYTANECMRFGX-UHFFFAOYSA-N | [SMILES]
CC1=C(O)C(=O)CO1 | [LogP]
-0.15 | [CAS DataBase Reference]
19322-27-1(CAS DataBase Reference) | [NIST Chemistry Reference]
4-hydroxy-5-methyl-3(2H)-furanone(19322-27-1) | [EPA Substance Registry System]
19322-27-1(EPA Substance) |
| 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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