Basic information Identification Description Regulatory Status Usage Natural occurrence Safety Supplier Related
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Furaneol acetate

Basic information Identification Description Regulatory Status Usage Natural occurrence Safety Supplier Related

Furaneol acetate Basic information

Product Name:
Furaneol acetate
Synonyms:
  • 4-ACETOXY-2,5-DIMETHYL-3(2H)-FURANONE
  • 4-ACETOXY-2,5-DIMETHYLFURAN-3(2H)-ONE
  • ACETOXY DIMETHYL FURANONE
  • 2,5-DIMETHYL-4-OXO-4,5-DIHYDROFUR-3-YL ACETATE
  • FRAISION ACETATE
  • FURANEOL ACETATE
  • FEMA 3797
  • caramel acetate
CAS:
4166-20-5
MF:
C8H10O4
MW:
170.16
Product Categories:
  • Furan&Benzofuran
  • A-B
  • Alphabetical Listings
  • Flavors and Fragrances
Mol File:
4166-20-5.mol
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Furaneol acetate Chemical Properties

Boiling point:
243 °C(lit.)
Density 
1.167 g/mL at 25 °C(lit.)
refractive index 
n20/D 1.477(lit.)
FEMA 
3797 | 4-ACETOXY-2,5-DIMETHYL-3(2H)FURANONE
Flash point:
>230 °F
storage temp. 
2-8°C
form 
clear liquid
color 
Light yellow to Yellow to Orange
Specific Gravity
1.167
Odor
at 1.00 % in propylene glycol. sweet caramel tropical fruity brown sugar toffee molasses baked bread
Odor Type
caramellic
JECFA Number
1456
LogP
0.81
CAS DataBase Reference
4166-20-5(CAS DataBase Reference)
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Safety Information

Hazard Codes 
Xn
Risk Statements 
22
Safety Statements 
36-24/25
WGK Germany 
3
HS Code 
29321900

MSDS

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Furaneol acetate Usage And Synthesis

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)

Food Category 
Usual 
Max. 
Baked.goods 
5
10
Confection,.frosting 
2
5
Gelatins,.puddings 
2
5
Hard.candy 
2
5
Imitation.dairy 
2
5
Snack.foods 
2
5
Soft.candy 
2
5
Soups 
1
2

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

Furaneol acetateSupplier

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