toffee furanone
4-hydroxy-5-methyl-3(2H)-furanone
 
Notes:
Isol. from oil of figs and from guava. Beef flavouring ingredient
  • Advanced Biotech
  • Beijing Lys Chemicals
    • Beijing Lys Chemicals Co, LTD.
      From Grams to Tons
      Fine chemical high-tech company which contains R&D, production, and sales.
      BEIJING LYS CHEMICALS CO, LTD, established in 2004, is a fine chemical high-tech company which contains R&D, production, and sales. We mainly engaged in export and technology development of flavor and fragrance materials and pharmaceutical intermediates. We have nearly 500 kinds of products, from grams to tons, exported to USA, Europe, South Asia and etc. And we custom manufacture new products according to customers’ needs, and serve good quality products and service. Our goal is to become a fine chemical enterprise which could provide special products and services.
      Email: Mr. Jia
      Email: Mr. Guo
      Voice: 86-10-68418738
      Fax: 86-10-68418739
      Mr. Guo86-10-68483445
      Mr. Guo86-10-68418739
      News
      Product(s):
      10187 4-Hydroxy-5-methyl-3-(2H)furanone
       
  • CTC Organics
    • CTC Organics
      For More Than 40 Year
      Your source for rare aroma chemicals for the flavor and fragrance industy.
      “The world is run by middle men.” The number of times I have heard Dr. Liu utter those words are innumerable. He loved reciting and recording famous quotes and had many of his own. Among his many talents, Dr. Liu had a unique genius in the area of chemistry. He had an uncanny understanding of the pulse of the chemical industry and was a superb salesman.
      US Email: Customer Service
      US Voice: (404) 524-6744
      US Fax: (404) 577-1651
      Resources
      History
      Product(s):
      W04321 4-hydroxy-5-methyl-3(2h)-furanone
       
  • H. Interdonati, Inc.
    • H. Interdonati, Inc.
      Innovative products
      Because your flavors and fragrances are only as good as their source "Since 1952"
      H. Interdonati, Inc. began in 1952 with the tradition of delivering quality pharmaceuticals and fine chemical ingredients at competitive prices. The mission was simple: To provide the most reliable, personal service in the industry.
      Email: Info
      US Email: Info
      Email: Sales
      US Email: Andrew Interdonati (Sales)
      Voice: 800 367-6617
      Fax: 631 367-6626
      Featured Products
      Product(s):
      Chicory Furanone Kosher
       
  • Jiangyin Healthway
    • Jiangyin Healthway International Trade Co.
      Independent Ingredients Supplier
      We provide custom synthesis and contract manufacturing from milligrams to metric tonnes.
      Jiangyin Healthway International Trade Co., Ltd is a professional company, main engaged in manufacturing and exporting aroma chemicals ,food additives , cosmetic ingredient ,pharmaceutical intermediates & other fine chemicals; especially on aroma chemicals , as the major manufacturer of heterocyclic and sulphur aroma compounds , we are the leading independent ingredients supplier to the flavour and fragrance industries in China, can offer hundreds of different high quality aroma chemicals.
      Email: Info
      Email: Sales
      Voice: 86-510-86023169
      Fax: 86-510-86023170
      Mobile0086-13093133011
      Services
      Biochemical
      Natural Food Colour
      New functional food ingredients
      Product(s):
      HL0166 4-Hydroxy-5-methyl-3(2H)furanone
       
  • M&U International
    • M&U International LLC
      Steady supply & demand
      Meeting customers increasing demands at home as well as abroad.
      M&U dedicates itself to the development and production of new products as well as continuously promoting those new products. We’ve maintained a steady supply&demand relationship with a large number of manufacturers at home and abroad. We’ve developed an extensive network and because of our relationships with these manufacturers, we’re able to provide a stable supply of great quality materials. We’re located in China’s largest communications hub, Shanghai and in the U.S. near one of the largest sea ports on the East Coast. The strategic locations of our facilities ensure convenient, prompt and secure delivery of our products to our customers. We warmly welcome your inquiries, come witness our solemn commitment for yourself.
      Email: Sales
      US Email: Sales
      Voice: +86-21-32515501 60762991 60762992
      Fax: +86-21-32515502 64204960
      US Voice: 908-359-9000
      US Fax: 908-359-9002
      News
      Product(s):
      A0022 CHICORY FURANEOL, Kosher
       
  • Penta International
  • Sigma-Aldrich
    • Sigma-Aldrich
      Complete Supply Chain
      The perfect blend of products and services that bring your creativity to life.
      Sigma-Aldrich is a leading Life Science and High Technology company dedicated to providing high-quality, safe and certified flavor ingredients with transparent and easily accessible documentation to customers around the globe. Sigma-Aldrich also provides a suite of analytical tools that allow food analysts to simplify sample preparation, cleanup and analysis steps, while increasing sensitivity to trace ingredients and harmful substances to meet regulations and quality standards.
      Email: Information
      US Email: Sales
      US Voice: 800-244-1173
      US Fax: 800-368-4661
      Facebook
      Twitter
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      Linkedin
      Certified Food Grade Products
      Product(s):
      W363501 4-Hydroxy-5-methyl-3-furanone, 97%, FG
      SDS
       
  • Sunaux International
    • Sunaux International
      Buy With Confidence
      We have industry leading processes and procedures to ensure nothing but the most reliable product.
      Sunaux International was founded in 2012 by the owner Mr.John Felton after spending 18 years involved in developing global business in the aromatic chemicals, fragrance and flavour compounds business.
      Email: John Felton
      Email: Stephen Zhou (Sales)
      Voice: 0512-57995626
      Fax: 0512-57570299
      Sales0512-57995626
      Sales0512-57570299
      News
      Product(s):
      A0021 Chicory Furaneol
       
  • Treatt
    • Treatt PLC
      Innovative ingredient solutions
      World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.
      We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products.
      Email: Enquiries
      US Email: Enquiries
      Voice: +44 (0) 1284 702500
      Fax: +44 (0) 1284 703809
      US Voice: +1 863 668 9500
      US Fax: +1 863 668 3388
      News
      Product(s):
      4-Hydroxy-5-Methyl-3(2H)-furanone Kosher
       
Synonyms   Articles   Notes   Search
4-hydroxy-5-methylfuran-3-one (Click)
CAS Number: 19322-27-1Picture of molecule
ECHA EINECS - REACH Pre-Reg: 242-961-0
FDA UNII: MTB57102LQ
Nikkaji Web: J242.769I
MDL: MFCD02752619
CoE Number: 11785
XlogP3-AA: 0.30 (est)
Molecular Weight: 114.10042000
Formula: C5 H6 O3
NMR Predictor: Predict (works with chrome or firefox)
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 1450  4-hydroxy-5-methyl-3(2H)-furanone
Flavis Number: 13.085 (Old)
DG SANTE Food Flavourings: 13.085  4-hydroxy-5-methylfuran-3(2H)-one
FEMA Number: 3635  4-hydroxy-5-methyl-3(2H)-furanone
FDA Mainterm: 4-HYDROXY-5-METHYL-3(2H)-FURANONE
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: white to brown crystals (est)
Assay: 97.00 to 100.00 % 
Food Chemicals Codex Listed: No
Melting Point: 126.00 to  133.00 °C. @ 760.00 mm Hg
Boiling Point: 215.00 to  217.00 °C. @ 760.00 mm Hg
Acid Value: 4.00 max. KOH/g
Vapor Pressure: 0.027000 mm/Hg @ 25.00 °C. (est)
Flash Point: 207.00 °F. TCC ( 97.22 °C. )
logP (o/w): -0.611 (est)
Shelf Life: 12.00 month(s) or longer if stored properly.
Storage: store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 dipropylene glycol
 propylene glycol
 water, 4.739e+004 mg/L @ 25 °C (est)
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
Odor Type: caramellic
Odor Strength: high ,
recommend smelling in a 10.00 % solution or less
 sweet  cotton candy  sugar  caramellic  bready  
Odor Description:
at 10.00 % in dipropylene glycol. 
sweet cotton candy sugar caramel bready
Luebke, William tgsc, (2007)
Substantivity: 83 hour(s) at 10.00 % in dipropylene glycol
  
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
None found
Synonyms   Articles   Notes   Search   Top
Suppliers:
Advanced Biotech
CHICORY FURANONE 5% IN PG NATURAL
Odor: Celery
Advanced Biotech
CHICORY FURANONE 5% IN PG SYNTHETIC
Odor: Alcoholic, Chicory
Advanced Biotech
CHICORY FURANONE SYNTHETIC
98% min.
Odor: Celery, Chicory
Anhui Haibei
4-Hydroxy-5-methyl-3(2H)-furanone
Odor: Caramel sugar roast
Aromiens International
Chicory Furanone
Beijing Lys Chemicals
4-Hydroxy-5-methyl-3-(2H)furanone
Carbosynth
For experimental / research use only.
4-Hydroxy-5-methyl-3-furanone
CTC Organics
4-hydroxy-5-methyl-3(2h)-furanone
Ernesto Ventós
METHYL FURANEOL (CHICORY FURANONE)
Odor: FRUITY, CARAMEL, ROASTED BREAD
H. Interdonati, Inc.
Chicory Furanone Kosher
Featured Products
Jiangyin Healthway
4-Hydroxy-5-methyl-3(2H)furanone
New functional food ingredients
M&U International
CHICORY FURANEOL, Kosher
Penta International
4-HYDROXY-5-METHYL-3-(2H)-FURANONE NATURAL 5% IN ETHYL ALCOHOL, Kosher
Penta International
4-HYDROXY-5-METHYL-3-(2H)-FURANONE, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
4-Hydroxy-5-methyl-3-furanone
Sigma-Aldrich
4-Hydroxy-5-methyl-3-furanone, 97%, FG
Certified Food Grade Products
Sunaux International
Chicory Furaneol
Tengzhou Xiang Yuan Aroma Chemicals
4-Hydroxy-5-methyl-3(2H)-furanone
Treatt
4-Hydroxy-5-Methyl-3(2H)-furanone
Kosher
Synonyms   Articles   Notes   Search   Top
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 20/22 - Harmful by inhalation and if swallowed.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 22 - Do not breath dust.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for toffee furanone usage levels up to:
  0.1000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 5.60 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.07 (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 12
Click here to view publication 12
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -20.00000
confectionery froastings: --
egg products: --
fats / oils: -20.00000
fish products: -35.00000
frozen dairy: --
fruit ices: --
gelatins / puddings: -10.00000
granulated sugar: --
gravies: -10.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -35.00000
milk products: --
nut products: -20.00000
other grains: --
poultry: -35.00000
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: -1.00000
snack foods: -35.00000
soft candy: --
soups: -10.00000
sugar substitutes: --
sweet sauces: -20.00000
Synonyms   Articles   Notes   Search   Top
Safety References:
European Food Safety Athority(efsa): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Flavouring Group Evaluation 220: alpha,beta-Unsaturated ketones and precursors from chemical subgroup 4.4 of FGE.19: 3(2H)-Furanones
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 220, Revision 1 (FGE.220Rev1): alpha,beta-Unsaturated ketones and precursors from chemical subgroup 4.4 of FGE.19: 3(2H)-Furanones
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 99 (FGE.99): Consideration of furanone derivatives evaluated by the JECFA (63rd, 65th and 69th meetings)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 220, Revision 2 (FGE.220Rev1): a,▀-Unsaturated ketones and precursors from chemical subgroup 4.4 of FGE.19: 3(2H)-Furanones
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 220 Revision 3 (FGE.220Rev3): Consideration of genotoxic potential for a,▀-unsaturated 3(2H)-Furanones from subgroup 4.4 of FGE.19
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 99 Revision 1 (FGE.99Rev1): Consideration of furanone derivatives evaluated by the JECFA (63rd, 65th and 69th meetings)
View page or View pdf
EPI System: View
Chemical Carcinogenesis Research Information System: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA Substance Registry Services (TSCA): 19322-27-1
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 4564493
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 4-hydroxy-5-methylfuran-3-one
Chemidplus: 0019322271
Synonyms   Articles   Notes   Search   Top
References:
 4-hydroxy-5-methylfuran-3-one
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 19322-27-1
Pubchem (cid): 4564493
Pubchem (sid): 135257955
Flavornet: 19322-27-1
Synonyms   Articles   Notes   Search   Top
Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS): View
CHEBI: View
CHEMBL: View
HMDB (The Human Metabolome Database): HMDB31859
FooDB: FDB008543
Export Tariff Code: 2932.19.0000
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
EFSA Update of results on the monitoring of furan levels in food: Read Report
EFSA Previous report: Results on the monitoring of furan levels in food: Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food: Read Report
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
acidic
 cyclohexyl acetic acidFL/FR
balsamic
2-acetyl furanFL/FR
 benzyl salicylateFL/FR
 fir balsam absoluteFR
3-phenyl propyl alcoholFL/FR
bready
 coffee furanoneFL/FR
buttery
 acetoinFL/FR
 acetyl propionylFL/FR
3,4-hexane dioneFL/FR
2-isobutyl-3-methyl pyrazineFL/FR
2-oxobutyric acidFL/FR
 caramel pentadioneFL/FR
 coffee dioneFL/FR
 cycloteneFL/FR
 cyclotene hydrateFL/FR
 diethyl malateFL/FR
alpha,alpha-dimethyl anisyl acetoneFL/FR
 ethyl 2-hydroxy-2-methyl butyrateFL/FR
 ethyl cyclopentenoloneFL/FR
 ethyl maltolFL/FR
5-ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-oneFL/FR
 fenugreek absoluteFL/FR
 geranyl crotonateFR
 immortelle absoluteFL/FR
 levulinic acidFL/FR
 maltolFL/FR
 maltyl isobutyrateFL/FR
 maltyl propionateFL/FR
 maple furanoneFL/FR
 menthone lactoneFL/FR
 mesitene lactoneFR
5-methyl furfuralFL/FR
isopropenyl pyrazineFL/FR
 rosefuranFL/FR
 shoyu furanoneFL/FR
 strawberry furanoneFL/FR
 strawberry furanone solutionFL/FR
chocolate
2,4,5-trimethyl thiazoleFL/FR
citrus
blood orange oil italyFL/FR
coconut
gamma-heptalactoneFL/FR
gamma-octalactoneFL/FR
coumarinic
 tonka bean resinoidFR
creamy
gamma-butyrolactoneFL/FR
ethereal
 ethyl 4-pentenoateFL/FR
 ethyl pyruvateFL/FR
isovaleraldehyde propylene glycol acetalFL/FR
fermented
 ethyl (E)-2-crotonateFL/FR
floral
beta-damascenoneFL/FR
 ethyl phenyl acetateFL/FR
 floral pyranolFR
 heliotropinFL/FR
 heliotropyl acetoneFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 methyl dihydrojasmonateFL/FR
 mimosa absolute franceFL/FR
 nerolidolFL/FR
 ocean propanalFL/FR
fruity
beta-damasconeFL/FR
gamma-decalactoneFL/FR
(E)-ethyl tiglateFL/FR
 osmanthus flower absoluteFL/FR
 raspberry ketoneFL/FR
 tetrahydrofurfuryl acetateFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
green
isoamyl 3-(2-furan) propionateFL/FR
 methyl octine carbonateFL/FR
(E,Z)-2,6-nonadien-1-olFL/FR
 violet leaf absoluteFL/FR
hay
 beeswax absoluteFL/FR
herbal
 butyl levulinateFL/FR
honey
 methyl phenyl acetateFL/FR
melon
 melon heptenalFL/FR
(Z)-6-nonenalFL/FR
mossy
 veramoss (IFF)FR
musty
3-acetyl-2,5-dimethyl furanFL/FR
nutty
2-acetyl-3,5(or 6)-dimethyl pyrazineFL/FR
2,3-dimethyl pyrazineFL/FR
 nutty cyclohexenoneFL/FR
phenolic
4-methyl-2,6-dimethoxyphenolFL/FR
popcorn
2-acetyl pyrazineFL/FR
2-acetyl pyridineFL/FR
powdery
para-anisyl acetateFL/FR
spicy
 cassia bark oil chinaFL/FR
black currant bud absoluteFL/FR
isoeugenyl acetateFL/FR
(E)-tiglic acidFL/FR
sweet
 vanilla oleoresin baliFL/FR
tonka
 tonka bean absoluteFR
vanilla
 ethyl vanillinFL/FR
 vanillinFL/FR
 vanillyl isobutyrateFL/FR
vegetable
 tetrahydrofurfuryl alcoholFL/FR
woody
 santallFR
 
For Flavor
 
No flavor group found for these
2-acetyl-3,4,5,6-tetrahydropyridineFL
 allyl 2-furoateFL
 benzyl disulfideFL
 diethyl malateFL/FR
2,5-diethyl tetrahydrofuranFL
alpha,alpha-dimethyl anisyl acetoneFL/FR
 ethyl 2-hydroxy-2-methyl butyrateFL/FR
 ethyl 4-pentenoateFL/FR
5-ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-oneFL/FR
 furfuryl acetoneFL
 mango furanoneFL
 menthone lactoneFL/FR
 osmanthus flower absoluteFL/FR
 rosefuranFL/FR
isoamyl 3-(2-furan) propionateFL/FR
beta-damasconeFL/FR
acidic
 levulinic acidFL/FR
dextro,laevo-tartaric acidFL
apple
(E,Z)-2,6-nonadien-1-olFL/FR
balsamic
 benzyl salicylateFL/FR
berry
 heliotropyl acetoneFL/FR
brown
 beeswax absoluteFL/FR
2-oxobutyric acidFL/FR
5-methyl furfuralFL/FR
 tetrahydrofurfuryl acetateFL/FR
(E)-tiglic acidFL/FR
burnt
 furfuryl alcoholFL
isopropenyl pyrazineFL/FR
buttery
 diacetylFL
3,4-hexane dioneFL/FR
caramellic
 caramel furanoneFL
 caramel pentadioneFL/FR
 cycloteneFL/FR
 cyclotene hydrateFL/FR
 ethyl maltolFL/FR
5-ethyl-3,4,5,6-tetramethyl cyclohexen-2-oneFL
 fenugreek absoluteFL/FR
 maltolFL/FR
 maltyl propionateFL/FR
 maple furanoneFL/FR
3-methyl butyl 2-furyl butyrateFL
 shoyu furanoneFL/FR
 strawberry furanoneFL/FR
 strawberry furanone solutionFL/FR
cherry
 heliotropinFL/FR
citrus
blood orange oil italyFL/FR
coffee
 coffee dioneFL/FR
2-thiophene thiolFL
corn
2-acetyl pyridineFL/FR
2-acetyl-2-thiazolineFL
creamy
 acetoinFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
fatty
2,4-undecadienalFL
(E,E)-2,4-undecadienalFL
floral
 methyl dihydrojasmonateFL/FR
 methyl phenyl acetateFL/FR
 ocean propanalFL/FR
fruity
para-anisyl acetateFL/FR
gamma-decalactoneFL/FR
(E)-ethyl tiglateFL/FR
 furfuryl valerateFL
2-pentanoyl furanFL
 raspberry ketoneFL/FR
isovaleraldehyde propylene glycol acetalFL/FR
green
2-isobutyl-3-methyl pyrazineFL/FR
 immortelle absoluteFL/FR
 melon heptenalFL/FR
 methyl octine carbonateFL/FR
 nerolidolFL/FR
(Z)-6-nonenalFL/FR
 violet leaf absoluteFL/FR
herbal
 butyl levulinateFL/FR
5-hydroxymethyl furfuralFL
honey
 ethyl phenyl acetateFL/FR
jammy
 ethyl cyclopentenoloneFL/FR
 maltyl isobutyrateFL/FR
lactonic
gamma-heptalactoneFL/FR
gamma-octalactoneFL/FR
meaty
2-mercaptomethyl pyrazineFL
milky
gamma-butyrolactoneFL/FR
musty
2,3-dimethyl pyrazineFL/FR
 ethyl (E)-2-crotonateFL/FR
nutty
2-acetyl furanFL/FR
3-acetyl-2,5-dimethyl furanFL/FR
2-acetyl-3,5(or 6)-dimethyl pyrazineFL/FR
3,5(6)-cocoa pyrazineFL
 coffee furanoneFL/FR
 nutty cyclohexenoneFL/FR
 peanut oxazoleFL
 tetrahydrofurfuryl alcoholFL/FR
2,4,5-trimethyl thiazoleFL/FR
phenolic
4-methyl-2,6-dimethoxyphenolFL/FR
roasted
2-acetyl pyrazineFL/FR
rummy
 ethyl pyruvateFL/FR
spicy
 cassia bark oil chinaFL/FR
black currant bud absoluteFL/FR
isoeugenyl acetateFL/FR
3-phenyl propyl alcoholFL/FR
sweet
 caramel dioneFL
 cyclohexyl acetic acidFL/FR
dextro-sorbitolFL
 vanilla oleoresin baliFL/FR
toasted
 acetyl propionylFL/FR
vanilla
 ethyl vanillinFL/FR
 vanillinFL/FR
 vanillyl isobutyrateFL/FR
waxy
 furfuryl octanoateFL
alpha-hexyl cinnamaldehydeFL/FR
 mimosa absolute franceFL/FR
woody
beta-damascenoneFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 caramelFL
 cotton candyFR
 sugarFL
 tobaccoFR
 toffeeFR
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 blackberry fruit
Search  Picture
 soy sauce
Search  Picture
Synonyms   Articles   Notes   Search   Top
Synonyms:
 chicory furaneol
 chicory furanone
 chicory furanone 5% in PG natural
 chicory furanone 5% in PG synthetic
 chicory furanone synthetic
 furan-3(2H)-one, 4-hydroxy-5-methyl-
norfuraneol
3(2H)-furanone, 4-hydroxy-5-methyl-
4-hydroxy-5-methyl furan-3-one
4-hydroxy-5-methyl furan-3(2H)-one
4-hydroxy-5-methyl-2-hydrofuran-3-one
4-hydroxy-5-methyl-2,3-dihydrofuran-3-one
4-hydroxy-5-methyl-3-(2H)-furanone
4-hydroxy-5-methyl-3-(2H)furanone
4-hydroxy-5-methyl-3-furanone
4-hydroxy-5-methyl-3(2H)-furanone
4-hydroxy-5-methyl-3(2H)furanone
4-hydroxy-5-methylfuran-3-one
4-hydroxy-5-methylfuran-3(2H)-one
4-hyroxy-5-methyl-3-furanone
 methyl furaneol
5-methyl-4-hydroxy-2,3-dihydrofuran-3-one
5-methyl-4-hydroxy-3,2H-furanone
5-methyl-4-hydroxy-3(2H)-furanone
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Articles:
PubMed: Comparative volatile profiles in soy sauce according to inoculated microorganisms.
PubMed: An in vitro study reveals nutraceutical properties of Ananas comosus (L.) Merr. var. Mauritius fruit residue beneficial to diabetes.
PubMed: Key aroma compounds in roasted in-shell peanuts.
PubMed: Natural 4-hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol®).
PubMed: The periodontopathogenic bacterium Eikenella corrodens produces an autoinducer-2-inactivating enzyme.
PubMed: Structural basis for the enzymatic formation of the key strawberry flavor compound 4-hydroxy-2,5-dimethyl-3(2H)-furanone.
PubMed: Studies on the key aroma compounds in raw (unheated) and heated Japanese soy sauce.
PubMed: Effect of addition of commercial rosemary extracts on potent odorants in cooked beef.
PubMed: D-Galacturonic acid as a highly reactive compound in nonenzymatic browning. 1. Formation of browning active degradation products.
PubMed: An efficient method for the determination of furan derivatives in apple cider and wine by solid phase extraction and high performance liquid chromatography--diode array detector.
PubMed: Volatile profiling of high quality hazelnuts (Corylus avellana L.): chemical indices of roasting.
PubMed: DNA damage by genotoxic hydroxyhalofuranones: an in silico approach to MX.
PubMed: Furanone derivatives from terrestrial Streptomyces spp.
PubMed: Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science.
PubMed: Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution analysis (AEDA).
PubMed: An efficient flow-photochemical synthesis of 5H-furanones leads to an understanding of torquoselectivity in cyclobutenone rearrangements.
PubMed: Main odorants in Jura flor-sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds.
PubMed: Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis.
PubMed: The volatile compounds in lamb fat are affected by the time of grazing.
PubMed: Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
PubMed: Convenient synthesis of 3,4-dichloro-5-hydroxy-2(5H)-furanone glycoconjugates.
PubMed: Kinetics of the reactions of OH radicals with 2- and 3-methylfuran, 2,3- and 2,5-dimethylfuran, and E- and Z-3-hexene-2,5-dione, and products of OH + 2,5-dimethylfuran.
PubMed: Maple syrup phytochemicals include lignans, coumarins, a stilbene, and other previously unreported antioxidant phenolic compounds.
PubMed: Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa).
PubMed: Identification of novel aroma-active thiols in pan-roasted white sesame seeds.
PubMed: Genome shuffling of Zygosaccharomyces rouxii to accelerate and enhance the flavour formation of soy sauce.
PubMed: Stereochemical study of a novel tautomeric furanone, homofuraneol.
PubMed: Development of a method based on on-line reversed phase liquid chromatography and gas chromatography coupled by means of an adsorption-desorption interface for the analysis of selected chiral volatile compounds in methyl jasmonate treated strawberries.
PubMed: Identification of dihydromaltol (2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one) in Ryazhenka Kefir and comparative sensory impact assessment of related cycloenolones.
PubMed: Improved derivatization technique for gas chromatography-mass spectrometry determination of 3-chloro-4-(dichloromethyl)-5-hydroxy-2(5H)-furanone in drinking water.
PubMed: Cytotoxic and HIF-1alpha inhibitory compounds from Crossosoma bigelovii.
PubMed: Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
PubMed: Absorption of 3(2H)-furanones by human intestinal epithelial Caco-2 cells.
PubMed: Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.
PubMed: Norfuraneol dephosphorylates eNOS at threonine 495 and enhances eNOS activity in human endothelial cells.
PubMed: General, regiodefined access to alpha-substituted butenolides through metal-halogen exchange of 3-bromo-2-silyloxyfurans. Efficient synthesis of an anti-inflammatory gorgonian lipid.
PubMed: Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
PubMed: Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis.
PubMed: Effects of water-soluble natural antioxidants on photosensitized oxidation of conjugated linoleic acid in an oil-in-water emulsion system.
PubMed: A dual mechanism of 4-hydroxy-5-methyl-3[2H]-furanone inhibiting cellular melanogenesis.
PubMed: Identification of characteristic aroma components of Thai fried chili paste.
PubMed: The aroma side of the Maillard reaction.
PubMed: Functional characterization of enone oxidoreductases from strawberry and tomato fruit.
PubMed: Effects of the amino-carbonyl reaction of ribose and glycine on the formation of the 2(or 5)-ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone aroma component specific to miso by halo-tolerant yeast.
PubMed: Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
PubMed: Identification of sulfur volatiles in canned orange juices lacking orange flavor.
PubMed: Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
PubMed: Prooxidant action of furanone compounds: implication of reactive oxygen species in the metal-dependent strand breaks and the formation of 8-hydroxy-2'-deoxyguanosine in DNA.
PubMed: The formation mechanism by yeast of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in Miso.
PubMed: New constituents related to 3-methyl-2,4-nonanedione identified in green tea.
PubMed: Two 2[5H]-furanones as possible signaling molecules in Lactobacillus helveticus.
PubMed: FaQR, required for the biosynthesis of the strawberry flavor compound 4-hydroxy-2,5-dimethyl-3(2H)-furanone, encodes an enone oxidoreductase.
PubMed: Functional effects of Japanese style fermented soy sauce (shoyu) and its components.
PubMed: 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) production in simple media by lactic acid bacterium, Lactococcus lactis subsp. cremoris IFO 3427.
PubMed: Characterization of dried whey protein concentrate and isolate flavor.
PubMed: Altered expression of connexin43 in the inhibition of gap junctional intercellular communication by chlorohydroxyfuranones in WB-F344 rat liver epithelial cells.
PubMed: Identification of potent odorants formed during the preparation of extruded potato snacks.
PubMed: Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation.
PubMed: Alleviation of aflatoxin B1-induced oxidative stress in HepG2 cells by volatile extract from Allii Fistulosi Bulbus.
PubMed: Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: an analytical study.
PubMed: Identification of potent odorants in different cultivars of snake fruit [Salacca zalacca (Gaert.) Voss] using gas chromatography-olfactometry.
PubMed: Quorum sensing in Clostridium difficile: analysis of a luxS-type signalling system.
PubMed: Cytotoxicity of 3,4-dihalogenated 2(5H)-furanones.
PubMed: Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington.
PubMed: Potent inhibition of gap junctional intercellular communication by 3-chloro-4-(dichloromethyl)-5-hydroxy-2(5H)-furanone (MX) in BALB/c 3T3 cells.
PubMed: Bacterial and mammalian-cell genotoxicity of mixtures of chlorohydroxyfuranones, by-products of water chlorination.
PubMed: Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
PubMed: Evaluation of multiwavelength culture fluorescence for monitoring the aroma compound 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) production.
PubMed: Effects of chlorohydroxyfuranones on 3-methylcholanthrene-induced neoplastic transformation in the two-stage transformation assay in C3H 10T1/2 cells.
PubMed: Alternative pathway for the formation of 4,5-dihydroxy-2,3-pentanedione, the proposed precursor of 4-hydroxy-5-methyl-3(2H)-furanone as well as autoinducer-2, and its detection as natural constituent of tomato fruit.
PubMed: Quantitative determination of sotolon, maltol and free furaneol in wine by solid-phase extraction and gas chromatography-ion-trap mass spectrometry.
PubMed: Formation of 4-hydroxy-2,5-dimethyl-3[2H]-furanone by Zygosaccharomyces rouxii: identification of an intermediate.
PubMed: Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) blackberries.
PubMed: Sesquiterpenoids from Artemisia gilvescens and an anti-MRSA compound.
PubMed: Formation of aroma compounds from ribose and cysteine during the Maillard reaction.
PubMed: Potential of gas chromatography-orthogonal acceleration time-of-flight mass spectrometry (GC-oaTOFMS) in flavor research.
PubMed: Investigation of the change in the flavor of a coffee drink during heat processing.
PubMed: Maillard reaction products modulating the growth of human tumor cells in vitro.
PubMed: Volatile constituents of glutathione--ribose model system and its antioxidant activity.
PubMed: Formation of 5-methyl-4-hydroxy-3[2H]-furanone in cytosolic extracts obtained from Zygosaccharomyces rouxii.
PubMed: Changes in the volatile compounds and in the chemical and physical properties of snake fruit (Salacca edulis Reinw) Cv. Pondoh during maturation.
PubMed: Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac.
PubMed: Characterization of Trp(+) reversions in Escherichia coli strain WP2uvrA.
PubMed: Formation of sulfur aroma compounds in reaction mixtures containing cysteine and three different forms of ribose.
PubMed: Aroma biosynthesis in strawberry: s-adenosylmethionine:furaneol o-methyltransferase activity in ripening fruits.
PubMed: Maillard reaction of D-glucose: identification of a colored product with conjugated pyrrole and furanone rings.
PubMed: LuxS: its role in central metabolism and the in vitro synthesis of 4-hydroxy-5-methyl-3(2H)-furanone.
PubMed: Volatile flavor components of stored nonfat dry milk.
PubMed: Comparable DNA and chromosome damage in Chinese hamster ovary cells by chlorohydroxyfuranones.
PubMed: Application of sec-butanol to the derivatization of hydroxyfuranones.
PubMed: Stability of thiols in an aqueous process flavoring.
PubMed: Halogenated 2,5-pyrrolidinediones: synthesis, bacterial mutagenicity in Ames tester strain TA-100 and semi-empirical molecular orbital calculations.
PubMed: Identification of new heterocyclic nitrogen compounds from glucose-lysine and xylose-lysine maillard model systems.
PubMed: Heterocyclic volatiles formed by heating cysteine or hydrogen sulfide with 4-hydroxy-5-methyl-3(2H)-furanone at pH 6.5.
PubMed: Influence of pyrolytic and aqueous-phase reactions on the mechanism of formation of Maillard products.
PubMed: A comparison of mutation spectra detected by the Escherichia coli lac(+) reversion assay and the Salmonella typhimurium his(+) reversion assay.
PubMed: Inhibition of iron ion-induced oxidative damage of erythrocyte membranes and low density lipoprotein by a Maillard product, 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF).
PubMed: Mutation spectra of the drinking water mutagen 3-chloro-4-methyl-5-hydroxy-2(5H)-furanone (MCF) in Salmonella TA100 and TA104: comparison to MX.
PubMed: Effect of food reductones on the generation of the pyrazine cation radical and on the formation of the mutagens in the reaction of glucose, glycine and creatinine.
PubMed: Enzymatic synthesis of stable, odorless, and powdered furanone glucosides by sucrose phosphorylase.
PubMed: Biomolecular-chemical screening: a novel screening approach for the discovery of biologically active secondary metabolites. III. New DNA-binding metabolites.
PubMed: Reinvestigation of the reaction between 2-furancarboxaldehyde and 4-hydroxy-5-methyl-3(2H)-furanone.
PubMed: Investigation of the reaction between 4-hydroxy-5-methyl-3(2H)-furanone and cysteine or hydrogen sulfide at pH 4.5.
PubMed: Biosynthesis of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and derivatives in in vitro grown strawberries.
PubMed: Analysis of furanone, pyranone, and new heterocyclic colored compounds from sugar-glycine model Maillard systems.
PubMed: Genotoxic activity of chlorohydroxyfuranones in the microscale micronucleus test on mouse lymphoma cells and the unscheduled DNA synthesis assay in rat hepatocytes.
PubMed: The naturally occurring furanones: formation and function from pheromone to food.
PubMed: Effect of media constituents on the formation by halophilic yeast of the 2 (or 5)-ethyl-5 (or 2)-methyl-4-hydroxy-3 (2H)-furanone aroma component specific to miso.
PubMed: Promoting effects of 3-chloro-4-(dichloromethyl)-5-hydroxy-2(5H)-furanone on rat glandular stomach carcinogenesis initiated with N-methyl-N'-nitro-N-nitrosoguanidine.
PubMed: Effects of protocatechuic acid, S-methylmethanethiosulfonate or 5-hydroxy-4-(2-phenyl-(E)ethenyl)-2(5H)-furanone(KYN-54) on 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone-induced pulmonary carcinogenesis in mice.
PubMed: Synthesis of 4-hydroxy-3(2H)-furanone acyl derivatives and their anti-cataract effect on spontaneous cataract rats (ICR/f).
PubMed: Antioxidative activities of 4-hydroxy-3(2H)-furanones and their anti-cataract effect on spontaneous cataract rat (ICR/f).
PubMed: Absorption and induction of micronucleated peripheral reticulocytes in mice after oral administration of fragrant hydroxyfuranones generated in the Maillard reaction.
PubMed: Identification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) with DNA breaking activity in soy sauce.
PubMed: Chemometric applications of thermally produced compounds as time-temperature integrators in aseptic processing of particulate foods.
PubMed: Identification of adenine adducts formed in reaction of calf thymus DNA with mutagenic chlorohydroxyfuranones found in drinking water.
PubMed: Bromine-, chlorine-, and mixed halogen-substituted 4-methyl-2(5H)-furanones: synthesis and mutagenic effects of halogen and hydroxyl group replacements.
PubMed: Regressive effects of various chemopreventive agents on azoxymethane-induced aberrant crypt foci in the rat colon.
PubMed: Detection of genotoxicity of polluted sea water using shellfish and the alkaline single-cell gel electrophoresis (SCE) assay: a preliminary study.
PubMed: Inhibition of benzo[a]pyrene-induced mouse forestomach neoplasia and reduction of H2O2 concentration in human polymorphonuclear leucocytes by flavour components of Japanese-style fermented soy sauce.
PubMed: Mucochloric acid action on phi X174 DNA: a comparison to other chlorine-substituted 2(5H)-furanones.
PubMed: Enzymatic Kinetic Resolution of 5-Hydroxy-4-oxa-endo-tricyclo[5.2.1.0(2,6)]dec-8-en-3-ones: A Useful Approach to D-Ring Synthons for Strigol Analogues with Remarkable Stereoselectivity.
PubMed: Synthesis of Highly Functionalized gamma-Butyrolactones from Activated Carbonyl Compounds and Dimethyl Acetylenedicarboxylate.
PubMed: Identification of adducts formed in reaction of adenosine with 3-chloro-4-methyl-5-hydroxy-2(5H)-furanone, a bacterial mutagen present in chloride disinfected drinking water.
PubMed: DNA breaking activity and mutagenicity of soy sauce: characterization of the active components and identification of 4-hydroxy-5-methyl-3(2H)-furanone.
PubMed: DNA strand breaks induced through active oxygen radicals by fragrant component 4-hydroxy-2-hydroxymethyl-5-methyl-3(2H)-furanone in Maillard reaction of hexose/amino acid.
PubMed: The determination of strong mutagen MX [3-chloro-4-(dichloromethyl)-5-hydroxy-2(5H)-furanone] in drinking water in China.
PubMed: Male sex pheromone of cockroachEurycotis floridana (walker) (Blattidae, Polyzosteriinae): Role and composition of tergites 2 and 8 secretions.
PubMed: Biodegradation of 4-methyl-5-nitrocatechol by Pseudomonas sp. strain DNT.
PubMed: Inhibition of benzo[a]pyrene-induced mouse forestomach neoplasia by a principal flavor component of Japanese-style fermented soy sauce.
PubMed: Structure-activity relationships of bacterial mutagens related to 3-chloro-4-(dichloromethyl)-5-hydroxy-2(5H)-furanone: an emphasis on the effect of stepwise removal of chlorine from the dichloromethyl group.
PubMed: Salmonella typhimurium (TA100) mutagenicity of 3-chloro-4-(dichloromethyl)-5-hydroxy-2(5H)-furanone and its open- and closed-ring analogs.
PubMed: Genotoxicity of drinking waters.
PubMed: Ames mutagenicity and concentration of the strong mutagen 3-chloro-4-(dichloromethyl)-5-hydroxy-2(5H)-furanone and of its geometric isomer E-2-chloro-3-(dichloromethyl)-4-oxo-butenoic acid in chlorine-treated tap waters.
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