Identification
CAS.No.:
4166-20-5
FL.No.:
13.099
FEMA.No.:
3797
NAS.No.:
n/a
CoE.No.:
n/a
EINECS.No.:
n/a
JECFA.No.:
1456
Description
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.
Regulatory Status
CoE: n/a
FDA: n/a
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004).
Usage
Reported uses (ppm): (FEMA, 1996)
Natural occurrence
Reported present in strawberry (0.001–0.01).
Chemical Properties
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.
Chemical Properties
Colorless to light yellow liqui
Occurrence
Reported present in strawberry (0.001–0.01).
Uses
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.
Uses
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.
General Description
Natural occurence: Yellow passion fruit, strawberry and microwave-blanched peanuts
Biochem/physiol Actions
Taste at 20-40ppm
Synthesis
Synthesized from furaneol and acetic acid
