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
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.
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).
Reported uses (ppm): (FEMA, 1996)
Reported present in strawberry (0.001–0.01).
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.
Colorless to light yellow liqui
Reported present in strawberry (0.001–0.01).
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.
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.
ChEBI: Furaneol acetate is a member of oxolanes.
75% of a taste panel found furaneol acetate intolerable at 0.03–0.06% in water containing 5% sucrose.
Natural occurence: Yellow passion fruit, strawberry and microwave-blanched peanuts
Synthesized from furaneol and acetic acid
