44527
4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
analytical standard
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
NACRES:
NA.24
PubChem Substance ID:
UNSPSC Code:
85151701
EC Number:
249-136-4
MDL number:
grade
analytical standard
Quality Level
assay
≥97.0% (GC)
shelf life
limited shelf life, expiry date on the label
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
refractive index
n20/D 1.491 (lit.), n20/D 1.492
bp
184 °C (lit.)
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
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
Application
4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one may be used as an analytical reference standard for quantification of the analyte in beer samples using gas chromatography (GC).
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
Packaging
Bottomless glass bottle. Contents are inside inserted fused cone.
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signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral
flash_point_f
Not applicable
flash_point_c
Not applicable
Storage Class
11 - Combustible Solids
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Identification of a stale-beer-like odorant in extracts of naturally aged beer
Callemien D, et al.
Journal of Agricultural and Food Chemistry, 54(4), 1409-1413 (2006)
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
Alexandre Pons et al.
Journal of agricultural and food chemistry, 56(5), 1606-1610 (2008-02-15)
The enantiomers of sotolon, a flavor compound typical of oxidized white wines, were separated by preparative HPLC to determine their perception thresholds and distribution in wines. The enantiomeric ratios of chiral sotolon were evaluated in several dry white wines using