mango furanone

Full Material List
2,5-dimethylfuran-3-one

Identifiers

FEMA 4101
CAS 14400-67-0
EINECS 238-365-5
Synonyms
  • butterscotch furanone
  • butterscotch furanone (2,5-dimethylfuran-3-one)
  • 2,3- dihydro-2,5-dimethyl-3-furanone
  • 2,5- dimethyl furan-3-one
  • 2,5- dimethyl furan-3(2H)-one
  • 2,5- dimethyl-2,3-dihydrofuran-3-one
  • 2,5- dimethyl-2H-furan-3-one
  • 2,5- dimethyl-3-(2H)-furanone natural
  • 2,5- dimethyl-3-(2H)-furanone,syntyhetic
  • 2,5- dimethyl-3-furanone
  • 2,5- dimethyl-3(2H)-furanone
  • 2,5- dimethyl-3(2H)furanone
  • 2,5- dimethylfuran-3-one
  • 2,5- dimethylfuran-3(2H)-one
  • 2H- furan-3-one, 2,5-dimethyl
  • 3(2H)- furanone, 2,5-dimethyl-
JECFA Food Flavoring 2230
JECFA Food Additive N/A
DG SANTE Food Flavourings 13.119 2,5-dimethyl-3(2H)-furanone
DG SANTE Food Contact Materials N/A
FDA UNII 73O869QGB2
CoE Number 11066
XlogP3-AA N/A
Molecular Weight 112.12816
Molecular Formula C6 H8 O2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: caramellic fruity estery caramellic
  • Odor Description:at 1.00 % in dipropylene glycol. fruity ester caramel
Odor caramellic
fruity, estery, caramellic,
Flavor bready
bready, buttery, caramellic, meaty, roasted, sugar, burnt, sweet,

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MANGO FURANONE NATURAL • 1600

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Properties

Food Chemicals Codex Listed No
Appearance yellow clear liquid (est)
Assay 95.00 to 100.00
Specific Gravity 1.04100 to 1.07000 @ 25.00 °C.
Lbs/Gal (est) 8.662 to 8.903
Refractive Index 1.47000 to 1.49000 @ 20.00 °C.
Melting Point 259.00 to 261.00 °C. @ 760.00 mm Hg
Boiling Point 259.00 to 261.00 °C. @ 760.00 mm Hg
Flash Point 125.00 °F. TCC ( 51.67 °C. )
Acid Value N/A
Vapor Pressure 1.546000 mmHg @ 25.00 °C. (est)
Vapor Density 3.8 ( Air = 1 )
logP (o/w) -0.397 (est)
Soluble In
  • alcohol
  • water, slightly
  • water, 4.634e+004 mg/L @ 25 °C (est)
  • water
Occurrence
  • bread
  • coffee 10.7 mg/kg
  • mango fruit