strawberry furanone methyl ether

Full Material List

4-methoxy-2,5-dimethylfuran-3-one

Identifiers

CAS (Single)	4077-47-8
FEMA	3664
EINECS	223-797-9
Synonyms	berry furanone 2,5- dimethyl-4-methoxy 3(2H) furanone 2,5- dimethyl-4-methoxy-2,3-dihydro-3-furanone 2,5- dimethyl-4-methoxy-2,3-dihydro-furan-3-one 2,5- dimethyl-4-methoxy-3(2H)-furanone 2,5- dimethyl-4-methoxy-3(2H)furanone 2,5- dimethyl-4-methoxy-3(2H)furanone natural 2,5- dimethyl-4-methoxy-3[2H]-furanone 2,5- dimethyl-4-methoxyfuran-3(2H)-one 2,5- dimethyl-4-methyoxy-2H-furan-3-one fraision methyl ether furaneol methyl ether furaneol methylether (Firmenich) 3[2H]- furanone, 2,5-dimethyl-4-methoxy- 3(2H)- furanone, 4-methoxy-2,5-dimethyl- mesifuran mesifuran 20% in PG natural mesifuran 20% in PG synthetic mesifuran synthetic mesifurane 4- methoxy-2,5-dimethyl-2-hydrofuran-3-one 4- methoxy-2,5-dimethyl-2,3-dihydrofuran-3-one 4- methoxy-2,5-dimethyl-3 2H-furanone 4- methoxy-2,5-dimethyl-3(2H)-furanone 4- methoxy-2,5-dimethyl-3(2H)furanone 4- methoxy-2,5-dimethylfuran-3-one 4- methoxy-2,5-dimethylfuran-3(2H)-one methoxyfuraneol
JECFA Food Flavoring	1451
JECFA Food Additive	N/A
DG SANTE Food Flavourings	13.089 2,5-dimethyl-4-methoxyfuran-3(2H)-one
DG SANTE Food Contact Materials	N/A
FDA UNII	3241BIM975
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	142.1543
Molecular Formula	C7 H10 O3

Properties

Food Chemicals Codex Listed	No
Appearance	Colorless to yellow clear liquid (est)
Assay	97.00 to 100.00
Specific Gravity	1.09100 to 1.09700 @ 25.00 °C.
Lbs/Gal (est)	9.078 to 9.128
Refractive Index	1.47500 to 1.48100 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	221.00 to 222.00 Â°C. @ 760.00 mm Hg
Flash Point	162.00 Â°F. TCC ( 72.22 Â°C. )
Acid Value	3.00 max. KOH/g
Vapor Pressure	0.103000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	0.269 (est)
Soluble In	alcohol water, 2.441e+004 mg/L @ 25 °C (est) water
Occurrence	arctic bramble fruit blackberry fruit gooseberry cape gooseberry fruit grape grape cherimoya grape kiwi fruit mango fruit pineapple fruit raspberry red raspberry fruit strawberry wild strawberry fruit

Organoleptic

Organoleptic Notes	1. Odor Type: moldy Odor Strength:high ,recommend smelling in a 1.00 % solution or less Substantivity: > 384 hour(s) at 100.00 % sweet moldy mushroom vegetable potato sugar burnt sugar nut skin wasabi caramellic fruity brandy Odor Description:at 1.00 % in dipropylene glycol. sweet moldy mushroom vegetable potato burnt sugar nut skin wasabi caramellic fruity brandyLuebke, William tgsc, (2017) Odor sample from: Sigma-Aldrich musty sweet caramellic musty beany cocoa coffee meaty vegetable Odor Description:at 1.00 % in propylene glycol. Musty, sweet, caramellic, musty beany, cocoa, coffee with slightly meaty and vegetative nuancesMosciano, Gerard P&F 24, No. 5, 41, (1999)
Odor	moldy sweet, moldy, mushroom, vegetable, potato, sugar, burnt, nut, skin, wasabi, caramellic, fruity, brandy, musty, beany, cocoa, coffee, meaty
Flavor	moldy moldy, earthy, vegetable, potato, savory, brown, meaty, musty, jammy

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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