4-Hydroxy-5-methyl-3-furanone Chemical Properties

Melting point:

129-133 °C(lit.)

Boiling point:

218.3±40.0 °C(Predicted)

Density 

1.382±0.06 g/cm3(Predicted)

FEMA 

3635 | 4-HYDROXY-5-METHYL-3(2H)-FURANONE

storage temp. 

under inert gas (nitrogen or Argon) at 2-8°C

solubility 

Chloroform (Sparingly), DMSO (Slightly), Methanol (Slightly)

form 

Solid

pka

9.61±0.20(Predicted)

color 

Light Yellow to Yellow

Odor

roast meat odor

Odor Type

caramellic

JECFA Number

1450

LogP

-0.15

CAS DataBase Reference

19322-27-1(CAS DataBase Reference)

NIST Chemistry Reference

4-hydroxy-5-methyl-3(2H)-furanone(19322-27-1)

EPA Substance Registry System

3(2H)-Furanone, 4-hydroxy-5-methyl- (19322-27-1)

Safety Information

WGK Germany 

3

MSDS

• Language:English Provider:SigmaAldrich

4-Hydroxy-5-methyl-3-furanone Usage And Synthesis

Chemical Properties

white to light yellow crystal powde

Chemical Properties

4-Hydroxy-5-methyl-3(2H)-furanone has a fruity caramel or “burnt pineapple” aroma

Occurrence

Reported found in beef broth, guava, raspberry and shoyu (fermented soya hydrolysate)

Uses

4-Hydroxy-5-methyl-3-furanone may be used in oxidoreductase assay for the evaluation of oxidoreductase activity.

Definition

ChEBI: A member of the class of furans that is 5-methyl-2,3-dihydrofuran with a hydroxy group at position 4 and a keto group at position 3.

General Description

4-Hydroxy-5-methyl-3-furanone is the key flavor component of beef broth and shoyu (soy sauce).

4-Hydroxy-5-methyl-3-furanone(19322-27-1)Related Product Information

• 2-Methylfuran
• Cichoric acid
• Methylparaben
• CHLOROPHOSPHONAZO III
• 3-Methylfuran
• Furazolidone
• Kresoxim-methyl
• Bensulfuron methyl
• Methyl acrylate
• 4'-Hydroxyacetophenone
• Thiophanate-methyl
• Methyl acetate
• Methyl
• Parathion-methyl
• Methyl bromide
• Fraision butyrate
• Furaneol
• 4-Methoxy-2,5-dimethyl-3(2H)-furanone