ethyl furaneol

Full Material List

2-ethyl-4-hydroxy-5-methylfuran-3-one

Identifiers

CAS (Single)	27538-10-9
FEMA	3623
EINECS	248-514-6
Synonyms	ethyl furaneol ethyl furanone 10% in PG natural ethyl furanone 10% in PG synthetic ethyl furanone 10% in triacetin natural ethyl furanone 10% in triethyl citrate natural ethyl furanone synthetic 2- ethyl-4-hydroxy-5-methyl furan-3(2H)-one 2- ethyl-4-hydroxy-5-methyl-2-hydrofuran-3-one 2- ethyl-4-hydroxy-5-methyl-3-furanone 2- ethyl-4-hydroxy-5-methyl-3(2H)-furanone 2- ethyl-4-hydroxy-5-methyl-3(2H)furanone 20% in PG 2- ethyl-4-hydroxy-5-methylfuran-3-one 2- ethyl-4-hydroxy-5-methylfuran-3(2H)-one 2- ethyl-5-methyl-4-hydroxy-3(2H)-furanone furan-3(2H)-one, 2-ethyl-4-hydroxy-5-methyl- homo furaneol 3(2H)- furanone, 2-ethyl-4-hydroxy-5-methyl- homo furonol (Givaudan) homo furonol 20% in PG (Givaudan) homo furonol natural 4- hydroxy-2-ethyl-5-methyl-3-furanone 4- hydroxy-2-ethyl-5-methyl-3(2H)-furanone 2- methyl-4-hydroxy-5-ethylfuran-3-one sugarone
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	VRF4YF0C3X
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	142.1543
Molecular Formula	C7 H10 O3

Properties

Food Chemicals Codex Listed	No
Appearance	yellow to brown clear liquid to crystalline solid (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	230.00 to 232.00 Â°C. @ 760.00 mm Hg
Flash Point	184.00 Â°F. TCC ( 84.44 Â°C. )
Acid Value	N/A
Vapor Pressure	0.012000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	0.434 (est)
Soluble In	alcohol water, 6178 mg/L @ 25 °C (est) water
Occurrence	blackberry fruit cheese coffee cupuassu lovage extract raspberry red raspberry fruit soya bean paste (miso) soya sauce (shoyu)

Organoleptic

Organoleptic Notes	1. Odor Type: caramellic sweet caramellic candy butterscotch Odor Description:at 1.00 % in dipropylene glycol. sweet caramel candy butterscotch
Odor	caramellic sweet, caramellic, candy, butterscotch,
Flavor	caramellic sweet, caramellic, sugar, burnt, fruity,

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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