W363405
4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
≥97%, FG
Synonym(s):
Caramel furanone, Sotolon, Sugar lactone
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About This Item
Empirical Formula (Hill Notation):
C6H8O3
CAS Number:
Molecular Weight:
128.13
FEMA Number:
3634
Council of Europe no.:
11834
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
10.030
EC Number:
249-136-4
NACRES:
NA.21
MDL number:
Organoleptic:
caramel; maple; sweet
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
biological source
synthetic
Quality Level
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117
assay
≥97%
refractive index
n20/D 1.491 (lit.)
bp
184 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
caramel; maple; sweet
SMILES string
CC1OC(=O)C(O)=C1C
InChI
1S/C6H8O3/c1-3-4(2)9-6(8)5(3)7/h4,7H,1-2H3
InChI key
UNYNVICDCJHOPO-UHFFFAOYSA-N
General description
4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one is the key aroma and flavor compound of fenugreek seeds. It also occurs wine and tobacco.
Biochem/physiol Actions
Odor at 1.0%
Taste at 5-25 ppm
Other Notes
Natural occurrence: Fenugreek seed, roasted Virginia tobacco and rice wine.
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signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral
Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
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Fenugreek lactone attenuates palmitate-induced apoptosis and dysfunction in pancreatic ?-cells
Gong J, et al.
Journal of the American Society of Brewing Chemists, 21(48), 13457-13457 (2015)
F Peraza-Luna et al.
Journal of agricultural and food chemistry, 49(12), 6012-6019 (2001-12-18)
3-Hydroxy-4,5-dimethyl-2(5H)-furanone (sotolone) and 3-amino-4,5-dimethyl-2(5H)-furanone, the postulated precursor of sotolone, were detected in hairy root cultures of Trigonella foenum-graecum (fenugreek) by GC-MS. The hairy root cultures in both conical flasks and airlift with mesh bioreactors were achieved from hypocotyl of seedling
José Sousa Câmara et al.
Journal of agricultural and food chemistry, 52(22), 6765-6769 (2004-10-28)
The maturation of Madeira wines usually involves exposure to relatively high temperatures and humidity levels >70%, which affect the aroma and flavor composition and lead to the formation of the typical and characteristic bouquet of these wines. To estimate the