coffee furanone

Full Material List
2-methyloxolan-3-one

Identifiers

FEMA 3373
CAS 3188-00-9
EINECS 221-685-4
Synonyms
  • coffee furanone natural
  • dihydro-2-methyl-3-furanone
  • dihydro-2-methyl-3,2H-furanone
  • dihydro-2-methyl-3(2H)-furanone
  • 4,5- dihydro-2-methyl-3(2H)-furanone
  • 4,5- dihydro-2-methylfuran-3(2H)-one
  • 3(2H)- furanone, dihydro-2-methyl-
  • 2- methyl tetrahydrofuran-3-one
  • 2- methyl-2,4,5-trihydrofuran-3-one
  • 2- methyl-3-ketotetrahydrofuran
  • 2- methyl-3-oxotetrahydrofuran
  • 2- methyl-4,5-dihydro-3(2H)-furanone
  • 2- methyl-tetrahydrofuran-3-one
  • 2- methyldihydrofuran-3(2H)-one
  • 2- methyloxolan-3-one
  • 2- methyltetrahydro-3-furanone
  • 2- methyltetrahydrofuran-3-one
  • 2 methyltetrahydrofuran-3-one
  • 2- methyltetrahydrofuran-3-one natural
  • sugar furanone
  • tetrahydrofuran-3(2H)-one, 2-methyl-
JECFA Food Flavoring 1448
JECFA Food Additive N/A
DG SANTE Food Flavourings 13.042 4,5-dihydro-2-methylfuran-3(2H)-one
DG SANTE Food Contact Materials N/A
FDA UNII I3703CL967
CoE Number 2338
XlogP3-AA N/A
Molecular Weight 100.11716
Molecular Formula C5 H8 O2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: bready sweet solvent bready buttery nutty
  • Odor Description:at 10.00 % in dipropylene glycol. sweet solvent bread buttery nuttyLuebke, William tgsc, (1992)
  • Odor sample from: Sigma-Aldrich
  • sweet solvent brown rummy nutty
  • Odor Description:Sweet and solvent-like with a brown, rummy and nut-like nuanceMosciano, Gerard P&F 20, No. 5, 49, (1995)
Odor bready
sweet, solvent, bready, buttery, nutty, brown, rummy
Flavor nutty
nutty, astringent, creamy, almond,

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Suppliers

Advanced Biotech

COFFEE FURANONE NATURAL • 1327

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Advanced Biotech

2-METHYL TETRAHYDROFURAN-3-ONE • 4040

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Vigon International

METHYL-2 TETRAHYDROFURAN-3-ONE • 501273

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Vigon International

COFFEE FURANONE NATURAL • 507965

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Natara Global

2-METHYLTETRAHYDROFURAN-3-ONE • 441M251000

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Properties

Food Chemicals Codex Listed No
Appearance colorless to pale greenish yellow clear liquid (est)
Assay 97.00 to 100.00
Specific Gravity 1.18000 to 1.18500 @ 25.00 °C.
Lbs/Gal (est) 9.819 to 9.860
Refractive Index 1.53400 to 1.53700 @ 20.00 °C.
Melting Point N/A
Boiling Point 138.00 to 139.00 °C. @ 760.00 mm Hg
Flash Point 103.00 °F. TCC ( 39.44 °C. )
Acid Value 1.00 max. KOH/g
Vapor Pressure 6.556000 mmHg @ 25.00 °C. (est)
Vapor Density 3.4 ( Air = 1 )
logP (o/w) -0.563 (est)
Soluble In
  • alcohol
  • dipropylene glycol
  • water, slightly
  • water, 1.716e+005 mg/L @ 25 °C (est)
  • water
  • stable in most media
Occurrence
  • almond roasted almond
  • bean heated beans
  • beef cooked beef
  • bread wheat bread
  • chicken cooked chicken
  • coffee
  • filbert roasted filbert
  • filbert roasted filbert
  • guava fruit
  • lavender oil spike spain @ 1.787%
  • malt
  • onion roasted onion
  • peanut roasted peanut
  • pineapple fruit
  • pork cooked pork
  • potato baked potato
  • raisin
  • tomato