2-Methyltetrahydrofuran-3-one

Description

2-Methyltetrahydrofuran-3-one has a bread, buttery topnote. May be prepared by hydrolytic decarboxylation of 2-methyl-4-carbomethoxytetrahydrofuran- 3-one; by acid-catalyzed ring closure of p-alkoxy- diazoketones.

Chemical Properties

Colorless to light yellow liqui

Chemical Properties

2-Methyltetrahydrofuran-3-one has an odor reminiscent of wintergreen.

Occurrence

Reported found as a constituent in coffee aroma; also as a volatile flavor component in roasted filbert nuts. Also reported found in guava, raisin, pineapple, onion, baked and fried potato, tomato, wheat bread, crispbread, smoked fish, cooked beef and pork, pork liver, rum, cocoa, coffee, peanuts, potato chips, passion fruit, beans, mushroom, tamarind, sweet potato, licorice, malt, dried bonito, cherimoya, okra and maté

Uses

2-Methyltetrahydro-3-furanone has been employed as an quorum sensing inhibitor-molecule to investigate its effect on growth and biofilm formation in Hafnia alvei.

Definition

ChEBI: Dihydro-2-methyl-3(2H)-furanone is a member of oxolanes.

Preparation

By hydrolytic decarboxylation of 2-methyl-4-carbomethoxytetrahydrofuran-3-one; by acid-catalyzed ring closure of β-alkoxy-diazoketones

Taste threshold values

Taste characteristics at 75 ppm: nutty and astringent with a slight creamy, almond nuance.