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| | 3-Ethyl-2-hydroxy-2-cyclopenten-1-one Basic information |
| | 3-Ethyl-2-hydroxy-2-cyclopenten-1-one Chemical Properties |
| | 3-Ethyl-2-hydroxy-2-cyclopenten-1-one Usage And Synthesis |
| Chemical Properties | 3-Ethyl-2-hydroxy-2-cyclopenten-1-one has a caramel-like flavor. This compound is often employed to impart a caramel flavor or coconut notes in food. The compound exhibits flavor-enhancing characteristics. | | Preparation | From 5-methyl-3,5-dicarbethoxy-2-cyclopen-ten-2-ol-one and phosphoric acid; by a patented process; also from dimethyl
adipate. | | Definition | ChEBI: 3-Ethyl-2-hydroxycyclopent-2-en-1-one is a cyclic ketone. | | Aroma threshold values | Aroma characteristics at 0.5%: sweet, brown, caramellic, maple, brown sugar, rum, whiskey, furanone. | | Taste threshold values | A threshold value of 5 ppm, similar to the 3-methyl analog, has been determined by comparative sensory
evaluation. Taste characteristics at 12 ppm: sweet, jamy, fruity, brown, toasted, maple, nutty | | General Description | 3-Ethyl-2-hydroxy-2-cyclopenten-1-one is formed by thermal degradation of ascorbic acid. It is an aroma compound formed from the reactions of L-ascorbic acid with L-threonine/L-serine at different pH values. |
| | 3-Ethyl-2-hydroxy-2-cyclopenten-1-one Preparation Products And Raw materials |
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