| Identification | More | [Name]
Furaneol acetate | [CAS]
4166-20-5 | [Synonyms]
2,5-DIMETHYL-4-OXO-4,5-DIHYDROFUR-3-YL ACETATE
4-ACETOXY-2,5-DIMETHYL-3(2H)-FURANONE
4-ACETOXY-2,5-DIMETHYLFURAN-3(2H)-ONE
ACETOXY DIMETHYL FURANONE
caramel acetate
FEMA 3797
FRAISION ACETATE
FURANEOL ACETATE
4-(acetyloxy)-2,5,dimethyl-3(2H)-Furanone
4-(acetyloxy)-2,5-dimethyl-3(2h)-furanon
4-ACETOXY-2 5-DIMETHYL-3(2H)FURANONE 8&
4-Hydroxy-2,5-dimethyl-3(2H)-furanone acetic acid
acetyloxy-dimethylfuranone,4-acetoxy-2,5-dimethyl-3(2H)-furanone
3(2H)-Furanone, 4-(acetyloxy)-2,5-dimethyl-
4-ACETYL-2,5-DIMETHYL-3(2H)-FURANONE
4-ACETOXY-2,5-DIMETHYL-3(2H)-FURANONE 98%
4-ACETOXY-2,5-DIMETHYL-3(2H)FURANONE, NATURAL
4-Acetoxy-2,5-dimethyl-3(2H)-furfuran ketone | [Molecular Formula]
C8H10O4 | [MDL Number]
MFCD00799462 | [Molecular Weight]
170.16 | [MOL File]
4166-20-5.mol |
| Chemical Properties | Back Directory | [Appearance]
Colorless to light yellow liqui | [Boiling point ]
243 °C(lit.) | [density ]
1.167 g/mL at 25 °C(lit.)
| [FEMA ]
3797 | [refractive index ]
n20/D 1.477(lit.)
| [Fp ]
>230 °F
| [storage temp. ]
2-8°C | [form ]
clear liquid | [color ]
Light yellow to Yellow to Orange | [Specific Gravity]
1.167 | [Odor]
at 1.00 % in propylene glycol. sweet caramel tropical fruity brown sugar toffee molasses baked bread | [Odor Type]
caramellic | [JECFA Number]
1456 | [LogP]
0.81 | [CAS DataBase Reference]
4166-20-5(CAS DataBase Reference) |
| Safety Data | Back Directory | [Hazard Codes ]
Xn | [Risk Statements ]
R22:Harmful if swallowed. | [Safety Statements ]
S36:Wear suitable protective clothing .
S24/25:Avoid contact with skin and eyes . | [WGK Germany ]
3
| [HS Code ]
29321900 |
| Questions And Answer | Back Directory | [Identification]
CAS.No.:
4166-20-5
FL.No.:
13.099
FEMA.No.:
3797
NAS.No.:
n/a
CoE.No.:
n/a
EINECS.No.:
n/a
JECFA.No.:
1456
| [Description]
May contain ~3.0% 4-hydroxy-2,5-dimethyl-3(2H)-furanone.* Organoleptic characteristics: caramel, savory. Used in commercial meat flavors. First used in food in 1988.
| [Regulatory Status]
CoE: n/a
FDA: n/a
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004).
| [Usage]
Reported uses (ppm): (FEMA, 1996)
| [Natural occurrence]
Reported present in strawberry (0.001–0.01).
|
| Hazard Information | Back Directory | [Chemical Properties]
Colorless to light yellow liqui | [Chemical Properties]
May contain ~3.0% 4-hydroxy-2,5-dimethyl-3(2H)-furanone.* Organoleptic characteristics: caramel, savory. Used in
commercial meat flavors. First used in food in 1988.
| [Occurrence]
Reported present in strawberry (0.001–0.01). | [Uses]
This compound enhances the profile of brown flavors, including caramel, butterscotch, molasses, brown sugar, chocolate mocha, coffee and toffee. It will add to the sweet caramelic notes of browned butter, custard, dulce de leche, strawberry and other fruit jams, BBQ, fried eggs and roasted meat and nuts and soy sauce flavors. | [Uses]
2,5-Dimethyl-4-oxo-4,5-dihydrofuran-3-yl acetate is furanone derivative; used in manufacturing method of silver nanowire by reacting silver salt in polyol in presence of growth regulator, halide salt, and specific furanone derivative. | [Definition]
ChEBI: Furaneol acetate is a member of oxolanes. | [Taste threshold values]
75% of a taste panel found furaneol acetate intolerable at 0.03–0.06% in water containing 5% sucrose. | [General Description]
Natural occurence: Yellow passion fruit, strawberry and microwave-blanched peanuts | [Biochem/physiol Actions]
Taste at 20-40ppm | [Synthesis]
Synthesized from furaneol and acetic acid |
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