maple furanone

5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone

CAS: 698-10-2 C7 H10 O3 MW: 142.15430000 caramellic caramellic

Identification

Namemaple furanone
IUPAC5-ethyl-3-hydroxy-4-methyl-5H-furan-2-one
CAS Number698-10-2
EINECS211-811-6
FDA UNIIJ007136N0N
Molecular FormulaC7 H10 O3
Molecular Weight142.15430000
MDL NumberMFCD00036673
Nikkaji NumberJ191.716A
CoE Number2300

Regulatory

JECFA Food Flavoring222 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone
DG SANTE Food Flavourings10.023 5-ethyl-3-hydroxy-4-methylfuran-2(5H)-one
FEMA Number3153
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)698-10-2 ; 5-ETHYL-3-HYDROXY-4-METHYL-2(5H)-FURANONE
FDA RegulationFDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION

Physical Properties

Appearance pale yellow to yellow solid or liquid (est)
Assay 95.00 to 100.00
Food Chemicals Codex Listed No
Specific Gravity 1.13400 to 1.14400 @ 25.00 °C.
Pounds per Gallon - (est). 9.436 to 9.519
Refractive Index 1.48600 to 1.49300 @ 20.00 °C.
Melting Point 31.00 to 35.00 °C. @ 760.00 mm Hg
Boiling Point 102.00 to 103.00 °C. @ 0.50 mm Hg, 83.00 to 86.00 °C. @ 0.50 mm Hg
Vapor Pressure 0.000034 mmHg @ 25.00 °C. (est)
Vapor Density >1 ( Air = 1 )
Flash Point 201.00 °F. TCC ( 93.89 °C. )
logP (o/w) 0.213 (est)
Soluble in alcohol

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesperfuming agents

Organoleptic Properties

Odor Strength very high ,
Substantivity 400 hour(s) at 1.00 %
Odor Description
at 0.01 % in dipropylene glycol.
Sweet, fruity, sweet caramel with a maple like nuance
Intense maple, caramel
sweet-fruity, maple, caramel
Odor sample from Sigma-Aldrich
Taste Description
sweet fruity brown sugar maple fenugreek nutty caramellic chicory
at 50.00 ppm.
Strong, sweet, characteristic maple syrup

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Oral/Parenteral ToxicityNot determined
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
Recommendation for maple furanone usage levels up to0.5000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU)13.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA)6.10 (μg/capita/day)
Structure ClassIII
baked goods-
beverages(nonalcoholic)-
beverages(alcoholic)-
breakfast cereal-
cheese-
chewing gum-
condiments / relishes-
confectionery froastings-
egg products-
fats / oils-
fish products-
frozen dairy-
fruit ices-
gelatins / puddings-
granulated sugar-
gravies-
hard candy-
imitation dairy-
instant coffee / tea-
jams / jellies-
meat products-
milk products-
nut products-
other grains-
poultry-
processed fruits-
processed vegetables-
reconstituted vegetables-
seasonings / flavors-
snack foods-
soft candy-
soups-
sugar substitutes-
sweet sauces-

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Potential Uses

FR allspice FR banana FR bay rum FR blackberry FL broth FR butterscotch FL caramel FL chicken FR cinnamon FR coconut FR coffee FR cotton candy FR cranberry FL/FR fenugreek FR fig fir FR fir balsam FR fungus FR gingerbread FR honeysuckle FR mango FR maple FL meat FR melon FR mulberry FR musk FL nut FL onion FR papaya FR passion fruit FR peach FR pina colada FR pineapple FR pomegranate FR pumpkin pie FL smoke FL sugar brown sugar FR tobacco FR toffee FR tonka bean FR vanilla

Natural Occurrence

blackberry fruit PMC blueberry fruit coffee PMC raspberry red raspberry fruit soy sauce PMC

Synonyms

2,4- dihydroxy-3-methyl-2-hexenoic acid gamma-lactone emoxyfurone (Givaudan) emoxyfurone 10% in PG (Givaudan) ethyl fenugreek lactone ethyl sotolon ethyl sugar lactone 5- ethyl-3-hydroxy-4-methyl furan-2-one 5- ethyl-3-hydroxy-4-methyl-2-(5H)furanone 5- ethyl-3-hydroxy-4-methyl-2(5H)-furanone 5- ethyl-3-hydroxy-4-methyl-2(5H)-furanone 50% in triacetin 5- ethyl-3-hydroxy-4-methyl-2(5H)-furanone, natural 5- ethyl-3-hydroxy-4-methyl-2(5H)furanone 5- ethyl-3-hydroxy-4-methyl-5H-furan-2-one 5- ethyl-3-hydroxy-4-methylfuran-2(5H)-one 5- ethyl-3-methyl-3-hydroxy-2(5H)-furanone 2- ethyl-3-methyl-4-hydroxydihydro-(2,5)-furan-5-one 2- ethyl-3-methyl-4-hydroxydihydro-2,5-furan-5-one 5- ethyl-4-methyl-3-hydroxy-2(5H)-furanone ethyl-5 3-hydroxy 4-methyl 2 5H furanone furan-2(5H)-one, 3-hydroxy-5-ethyl-4-methyl- furan-2(5H)-one, 5-ethyl-3-hydroxy-4-methyl- 2(5H)- furanone, 5-ethyl-3-hydroxy-4-methyl- 2(5H)- furanone, 5-ethyl-3-hyroxy-4-methyl- 2- hydroxy-3-methyl-gamma-2-hexenolactone 3- hydroxy-4-methyl-5-ethyl-2-furanone maple furanone maple furanone (50% in triacetin) maple furanone (neat) maple furanone 1% in ETOH natural maple furanone 1% in PG natural maple furanone 1% in triacetin natural maple furanone 3% in PG synthetic maple furanone natural maple furanone synthetic maple furanone, neat PubMed: Studies on the key aroma compounds in raw (unheated) and heated Japanese soy sauce. J-Stage: Simple Determination of a Strongly Aromatic Compound, Sotolon, by Capillary Electrophoresis PubMed: Anti-inflammatory lanostanoids and lactone derivatives from Antrodia camphorata. PubMed: Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry. PubMed: Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution analysis (AEDA). PubMed: Simple determination of a strongly aromatic compound, sotolon, by capillary electrophoresis. PubMed: Main odorants in Jura flor-sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds. PubMed: A vibrational circular dichroism approach to the determination of the absolute configurations of flavorous 5-substituted-2(5H)-furanones. PubMed: Maple syrup phytochemicals include lignans, coumarins, a stilbene, and other previously unreported antioxidant phenolic compounds. PubMed: Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests. PubMed: Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis. PubMed: Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science. PubMed: Two 2[5H]-furanones as possible signaling molecules in Lactobacillus helveticus. PubMed: Characterization of dried whey protein concentrate and isolate flavor. PubMed: Identification of potent odorants formed during the preparation of extruded potato snacks. PubMed: Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington. PubMed: Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines. PubMed: Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) blackberries. PubMed: Characterization of Trp(+) reversions in Escherichia coli strain WP2uvrA. PubMed: A comparison of mutation spectra detected by the Escherichia coli lac(+) reversion assay and the Salmonella typhimurium his(+) reversion assay. PubMed: False diagnosis of maple syrup urine disease owing to ingestion of herbal tea. PubMed: The naturally occurring furanones: formation and function from pheromone to food. PubMed: 4,5-dimethyl-3-hydroxy-2[5H]-furanone (sotolone)--the odour of maple syrup urine disease. PubMed: Detection of genotoxicity of polluted sea water using shellfish and the alkaline single-cell gel electrophoresis (SCE) assay: a preliminary study.