Furaneol acetate
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
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)
MSDS
- Language:English Provider:SigmaAldrich
- Language:English Provider:ACROS
- Language:English Provider:ALFA
Furaneol acetate Usage And Synthesis
Identification
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
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