ethyl furaneol

Full Material List
2-ethyl-4-hydroxy-5-methylfuran-3-one

Identifiers

FEMA 3623
CAS 27538-10-9
EINECS 248-514-6
Synonyms
  • ethyl furaneol
  • ethyl furanone 10% in PG natural
  • ethyl furanone 10% in PG synthetic
  • ethyl furanone 10% in triacetin natural
  • ethyl furanone 10% in triethyl citrate natural
  • ethyl furanone synthetic
  • 2- ethyl-4-hydroxy-5-methyl furan-3(2H)-one
  • 2- ethyl-4-hydroxy-5-methyl-2-hydrofuran-3-one
  • 2- ethyl-4-hydroxy-5-methyl-3-furanone
  • 2- ethyl-4-hydroxy-5-methyl-3(2H)-furanone
  • 2- ethyl-4-hydroxy-5-methyl-3(2H)furanone 20% in PG
  • 2- ethyl-4-hydroxy-5-methylfuran-3-one
  • 2- ethyl-4-hydroxy-5-methylfuran-3(2H)-one
  • 2- ethyl-5-methyl-4-hydroxy-3(2H)-furanone
  • furan-3(2H)-one, 2-ethyl-4-hydroxy-5-methyl-
  • homo furaneol
  • 3(2H)- furanone, 2-ethyl-4-hydroxy-5-methyl-
  • homo furonol (Givaudan)
  • homo furonol 20% in PG (Givaudan)
  • homo furonol natural
  • 4- hydroxy-2-ethyl-5-methyl-3-furanone
  • 4- hydroxy-2-ethyl-5-methyl-3(2H)-furanone
  • 2- methyl-4-hydroxy-5-ethylfuran-3-one
  • sugarone
JECFA Food Flavoring N/A
JECFA Food Additive N/A
DG SANTE Food Flavourings N/A
DG SANTE Food Contact Materials N/A
FDA UNII VRF4YF0C3X
CoE Number N/A
XlogP3-AA N/A
Molecular Weight 142.1543
Molecular Formula C7 H10 O3

Organoleptic

Organoleptic Notes
  • 1. Odor Type: caramellic sweet caramellic candy butterscotch
  • Odor Description:at 1.00 % in dipropylene glycol. sweet caramel candy butterscotch
Odor caramellic
sweet, caramellic, candy, butterscotch,
Flavor caramellic
sweet, caramellic, sugar, burnt, fruity,

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Properties

Food Chemicals Codex Listed No
Appearance yellow to brown clear liquid to crystalline solid (est)
Assay 95.00 to 100.00
Specific Gravity N/A
Lbs/Gal (est) N/A
Refractive Index N/A
Melting Point N/A
Boiling Point 230.00 to 232.00 °C. @ 760.00 mm Hg
Flash Point 184.00 °F. TCC ( 84.44 °C. )
Acid Value N/A
Vapor Pressure 0.012000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 0.434 (est)
Soluble In
  • alcohol
  • water, 6178 mg/L @ 25 °C (est)
  • water
Occurrence
  • blackberry fruit
  • cheese
  • coffee
  • cupuassu
  • lovage extract
  • raspberry red raspberry fruit
  • soya bean paste (miso)
  • soya sauce (shoyu)