Furaneol acetate

Bezeichnung:Furaneol acetate

Englisch Name:Furaneol acetate

CBNumberCB6240754

SummenformelC8H10O4

Molgewicht170.16

Furaneol acetate physikalisch-chemischer Eigenschaften

Siedepunkt	243 °C(lit.)
Dichte	1.167 g/mL at 25 °C(lit.)
Brechungsindex	n20/D 1.477(lit.)
FEMA	3797 \| 4-ACETOXY-2,5-DIMETHYL-3(2H)FURANONE
Flammpunkt	>230 °F
storage temp.	2-8°C
Aggregatzustand	clear liquid
Farbe	Light yellow to Yellow to Orange
Wichte	1.167
Geruch (Odor)	at 1.00 % in propylene glycol. sweet caramel tropical fruity brown sugar toffee molasses baked bread
Geruchsart	caramellic
JECFA Number	1456
LogP	0.81
CAS Datenbank	4166-20-5(CAS DataBase Reference)

Sicherheit

Kennzeichnung gefährlicher	Xn
R-Sätze:	22
S-Sätze:	36-24/25
WGK Germany	3
HS Code	29321900

Gefahreninformationscode (GHS)

R-Sätze Betriebsanweisung:
R22:Gesundheitsschädlich beim Verschlucken.
S-Sätze Betriebsanweisung:
S36:DE: Bei der Arbeit geeignete Schutzkleidung tragen.
S24/25:Berührung mit den Augen und der Haut vermeiden.
Chemische Eigenschaften
Colorless to light yellow liqui
Chemische Eigenschaften
May contain ~3.0% 4-hydroxy-2,5-dimethyl-3(2H)-furanone.* Organoleptic characteristics: caramel, savory. Used in commercial meat flavors. First used in food in 1988.
Occurrence
Reported present in strawberry (0.001–0.01).
Verwenden
2,5-Dimethyl-4-oxo-4,5-dihydrofuran-3-yl acetate is furanone derivative; used in manufacturing method of silver nanowire by reacting silver salt in polyol in presence of growth regulator, halide salt, and specific furanone derivative.
Verwenden
This compound enhances the profile of brown flavors, including caramel, butterscotch, molasses, brown sugar, chocolate mocha, coffee and toffee. It will add to the sweet caramelic notes of browned butter, custard, dulce de leche, strawberry and other fruit jams, BBQ, fried eggs and roasted meat and nuts and soy sauce flavors.
Definition
ChEBI: Furaneol acetate is a member of oxolanes.
Taste threshold values
75% of a taste panel found furaneol acetate intolerable at 0.03–0.06% in water containing 5% sucrose.
Allgemeine Beschreibung
Natural occurence: Yellow passion fruit, strawberry and microwave-blanched peanuts
Biochem/physiol Actions
Taste at 20-40ppm
Synthese
Synthesized from furaneol and acetic acid