toffee furanone

Full Material List
4-hydroxy-5-methylfuran-3-one

Identifiers

FEMA 3635
CAS 19322-27-1
EINECS 242-961-0
Synonyms
  • chicory furaneol
  • chicory furanone
  • chicory furanone 5% in PG natural
  • chicory furanone 5% in PG synthetic
  • chicory furanone synthetic
  • furan-3(2H)-one, 4-hydroxy-5-methyl-
  • nor furaneol
  • 3(2H)- furanone, 4-hydroxy-5-methyl-
  • 4- hydroxy-5-methyl furan-3-one
  • 4- hydroxy-5-methyl furan-3(2H)-one
  • 4- hydroxy-5-methyl-2-hydrofuran-3-one
  • 4- hydroxy-5-methyl-2,3-dihydrofuran-3-one
  • 4- hydroxy-5-methyl-3-(2H)-furanone
  • 4- hydroxy-5-methyl-3-(2H)furanone
  • 4- hydroxy-5-methyl-3-furanone
  • 4- hydroxy-5-methyl-3(2H)-furanone
  • 4- hydroxy-5-methyl-3(2H)furanone
  • 4- hydroxy-5-methylfuran-3-one
  • 4- hydroxy-5-methylfuran-3(2H)-one
  • 4- hyroxy-5-methyl-3-furanone
  • methyl furaneol
  • 5- methyl-4-hydroxy-2,3-dihydrofuran-3-one
  • 5- methyl-4-hydroxy-3,2H-furanone
  • 5- methyl-4-hydroxy-3(2H)-furanone
JECFA Food Flavoring 1450
JECFA Food Additive N/A
DG SANTE Food Flavourings 13.085 4-hydroxy-5-methylfuran-3(2H)-one
DG SANTE Food Contact Materials N/A
FDA UNII MTB57102LQ
CoE Number 11785
XlogP3-AA N/A
Molecular Weight 114.10042
Molecular Formula C5 H6 O3

Organoleptic

Organoleptic Notes
  • 1. Odor Type: caramellic Odor Strength:high ,recommend smelling in a 10.00 % solution or less
  • Substantivity:83 hour(s) at 10.00 % in dipropylene glycol
  • sweet cotton candy sugar burnt sugar sugar caramellic bready
  • Odor Description:at 10.00 % in dipropylene glycol. sweet cotton candy sugar caramel breadyLuebke, William tgsc, (2007)
  • Odor sample from: Sigma-Aldrich
Odor caramellic
sweet, cotton, candy, sugar, burnt, caramellic, bready,
Flavor caramellic
caramellic, cotton, candy, maple, sugar, burnt, coffee, roasted, fenugreek,

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Suppliers

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CHICORY FURANONE SYNTHETIC • 2226

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Properties

Food Chemicals Codex Listed No
Appearance white to brown crystals (est)
Assay 97.00 to 100.00
Specific Gravity N/A
Lbs/Gal (est) N/A
Refractive Index N/A
Melting Point 126.00 to 133.00 °C. @ 760.00 mm Hg
Boiling Point 215.00 to 217.00 °C. @ 760.00 mm Hg
Flash Point 207.00 °F. TCC ( 97.22 °C. )
Acid Value 4.00 max. KOH/g
Vapor Pressure 0.027000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) -0.611 (est)
Soluble In
  • dipropylene glycol
  • propylene glycol
  • water, 4.739e+004 mg/L @ 25 °C (est)
Occurrence
  • blackberry fruit
  • soy sauce