EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

mango furanone
2,5-dimethyl-3(2H)-furanone

Sponsors

Name:2,5-dimethylfuran-3-one
CAS Number: 14400-67-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:238-365-5
FDA UNII:73O869QGB2
Nikkaji Web:J217.003E
MDL:MFCD00052571
CoE Number:11066
XlogP3-AA:0.80 (est)
Molecular Weight:112.12816000
Formula:C6 H8 O2
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
Racemate (EFFA, 2013)
Category:flavoring 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
JECFA Food Flavoring:2230 2,5-dimethyl-3(2H)-furanone
FLAVIS Number:13.119 (Old)
DG SANTE Food Flavourings:13.119 2,5-dimethyl-3(2H)-furanone
FEMA Number:4101 2,5-dimethyl-3(2H)-furanone
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2,5-DIMETHYL-3(2H)-FURANONE
 
Physical Properties:
Appearance:yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.04100 to 1.07000 @ 25.00 °C.
Pounds per Gallon - (est).: 8.662 to 8.903
Refractive Index:1.47000 to 1.49000 @ 20.00 °C.
Melting Point: 259.00 to 261.00 °C. @ 760.00 mm Hg
Boiling Point: 259.00 to 261.00 °C. @ 760.00 mm Hg
Boiling Point: 72.00 °C. @ 13.00 mm Hg
Vapor Pressure:1.546000 mm/Hg @ 25.00 °C. (est)
Vapor Density:3.8 ( Air = 1 )
Flash Point: 125.00 °F. TCC ( 51.67 °C. )
logP (o/w): -0.397 (est)
Soluble in:
 alcohol
 water, slightly
 water, 4.634e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: caramellic
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
fruity estery caramellic
Odor Description:at 1.00 % in dipropylene glycol. fruity ester caramel
Odor and/or flavor descriptions from others (if found).
Frutarom
2,5-DIMETHYL-3(2H)-FURANONE
Odor Description:Caramel, Fruity, Sweet
Suggested Uses: Bakery, Coffee, Savoury
Taytonn
2,5-Dimethyl-3(2H)-Furanone
Odor Description:Caramellic/ Caramel, Fruity, Sweet
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
DIMETHYLFURAN-3-ONE, 2,5 NATURAL (MANGO FURANONE)
Alfrebro
BUTTERSCOTCH FURANONE (2,5-dimethylfuran-3-one)
Beijing Lys Chemicals
2,5-Dimethyl-3(2H)-furanone
BOC Sciences
For experimental / research use only.
,5-Dimethyl-3(2H)-furanone
Charkit Chemical
DIMETHYL-3(2H)-FURANONE, 2,5- FEMA 4101
Charkit Chemical
DIMETHYL-3(2H)-FURANONE, 2,5- NATURAL FEMA 4101
DeLong Chemicals America
2,5-Dimethyl-3(2H)-furanone, Kosher
Frutarom
2,5-DIMETHYL-3(2H)-FURANONE
Odor: Caramel, Fruity, Sweet
Use: Suggested Uses: Bakery, Coffee, Savoury
Frutarom
NAT 2,5-DIMETHYL-3(2H)-FURANONE
Odor: Caramel, Fruity, Sweet
Use: Suggested Uses: Bakery, Coffee, Savoury
Lluch Essence
2,5-DIMETHYL 3(2H)-FURANONE
Odor: CARAMELY, SWEET
Natural Advantage
2,5-Dimethyl-3(2H)-furanone Nat
Penta International
2,5-DIMETHYL-3-(2H)-FURANONE, NATURAL, Kosher
Penta International
2,5-DIMETHYL-3-(2H)-FURANONE,SYNTYHETIC, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
2,5-Dimethyl-(2H)furanone
Taytonn
2,5-Dimethyl-3(2H)-Furanone
Odor: Caramellic/ Caramel, Fruity, Sweet
Taytonn
Nat 2,5-Dimethyl-3(2h)-Furanone
Odor: Caramellic/ Caramel, Fruity, Sweet
TCI AMERICA
For experimental / research use only.
2,5-Dimethyl-3(2H)-furanone
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable 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
 
Safety in Use Information:
Category: flavoring agents
Recommendation for mango furanone usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.70 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 1000 (μg/person/day)
Threshold of Concern:90 (μg/person/day)
Structure Class: III
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: 22
 average usual ppmaverage maximum ppm
baked goods: 5.0000025.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: 2.0000010.00000
cheese: 3.0000015.00000
chewing gum: 4.0000020.00000
condiments / relishes: --
confectionery froastings: 4.0000020.00000
egg products: --
fats / oils: 2.0000010.00000
fish products: 1.000005.00000
frozen dairy: 3.0000015.00000
fruit ices: 3.0000015.00000
gelatins / puddings: 3.0000015.00000
granulated sugar: --
gravies: 2.0000010.00000
hard candy: 4.0000020.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: 2.0000010.00000
meat products: 1.000005.00000
milk products: 3.0000015.00000
nut products: --
other grains: --
poultry: 1.000005.00000
processed fruits: 2.0000010.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 2.0000010.00000
snack foods: 5.0000025.00000
soft candy: 4.0000020.00000
soups: 2.0000010.00000
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 3.0000015.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000015.00000
Processed fruit (04.1): 2.0000010.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 4.0000020.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 2.0000010.00000
Bakery wares (07.0): 5.0000025.00000
Meat and meat products, including poultry and game (08.0): 1.000005.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 1.000005.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 2.0000010.00000
Foodstuffs intended for particular nutritional uses (13.0): 3.0000015.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): --
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 4.0000020.00000
Ready-to-eat savouries (15.0): 5.0000025.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000010.00000
 
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 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 313, (FGE.313): a,-unsaturated 3(2H)-furanone derivatives from chemical group 13
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):14400-67-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :85730
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:2
2,5-dimethylfuran-3-one
Chemidplus:0014400670
 
References:
 2,5-dimethylfuran-3-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:14400-67-0
Pubchem (cid):85730
Pubchem (sid):135044232
 
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
HMDB (The Human Metabolome Database):HMDB32233
FooDB:FDB009313
Export Tariff Code:2932.99.9090
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
 
Potential Blenders and core components note
For Odor
acidic
cyclohexyl acetic acid
FL/FR
balsamic
2-
acetyl furan
FL/FR
buttery
acetoin
FL/FR
acetyl propionyl
FL/FR
iso
butyl lactate
FL/FR
3,4-
hexane dione
FL/FR
caramellic
2-oxo
butyric acid
FL/FR
caramel pentadione
FL/FR
cyclotene
FL/FR
cyclotene hydrate
FL/FR
alpha,alpha-
dimethyl anisyl acetone
FL/FR
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
ethyl cyclopentenolone
FL/FR
ethyl maltol
FL/FR
5-
ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-one
FL/FR
fenugreek absolute
FL/FR
immortelle absolute
FL/FR
levulinic acid
FL/FR
maltol
FL/FR
maltyl propionate
FL/FR
maple furanone
FL/FR
menthone lactone
FL/FR
5-
methyl furfural
FL/FR
rosefuran
FL/FR
shoyu furanone
FL/FR
strawberry furanone
FL/FR
strawberry furanone acetate
FL/FR
toffee furanone
FL/FR
coconut
gamma-
heptalactone
FL/FR
creamy
gamma-
butyrolactone
FL/FR
ethereal
ethyl 4-pentenoate
FL/FR
ethyl pyruvate
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
fermented
ethyl (E)-2-crotonate
FL/FR
floral
2-
phenyl propyl isobutyrate
FL/FR
styralyl isobutyrate
FL/FR
fruity
iso
amyl isovalerate
FL/FR
ethyl 2-methyl butyrate
FL/FR
(E)-
ethyl tiglate
FL/FR
mango absolute
FL/FR
mango essence
FL/FR
methyl (Z)-4-decenoate
FL/FR
tetrahydrofurfuryl acetate
FL/FR
tropical dienoate
FL/FR
green
actinidia chinensis fruit extract
FL/FR
iso
amyl 3-(2-furan) propionate
FL/FR
herbal
6-
acetoxydihydrotheaspirane
FL/FR
butyl levulinate
FL/FR
musty
3-
acetyl-2,5-dimethyl furan
FL/FR
nutty
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
phenolic
4-
methyl-2,6-dimethoxyphenol
FL/FR
spicy
(E)-
propyl 2-furan acrylate
FL/FR
(E)-
tiglic acid
FL/FR
sulfurous
4-
methoxy-2-methyl butane thiol
FL/FR
O-
methyl S-1-methoxyhexan-3-yl carbonothioate
FL/FR
sweet
vanilla oleoresin bali
FL/FR
vanilla oleoresin bourbon
FL/FR
tropical
curcuma amada roxb. rhizome oil CO2 extract
FL/FR
vanilla
ethyl vanillin
FL/FR
vanillyl isobutyrate
FL/FR
vegetable
tetrahydrofurfuryl alcohol
FL/FR
For Flavor
No flavor group found for these
6-
acetoxydihydrotheaspirane
FL/FR
2-
acetyl-3,4,5,6-tetrahydropyridine
FL
allyl 2-furoate
FL
benzyl disulfide
FL
2,5-
diethyl tetrahydrofuran
FL
2,5-
diethyl-4-propyl thiazole
FL
alpha,alpha-
dimethyl anisyl acetone
FL/FR
2,6-
dipropyl-5,6-dihydro-2H-thiopyran-3-carboxaldehyde
FL
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
ethyl 4-pentenoate
FL/FR
5-
ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-one
FL/FR
furfuryl acetone
FL
menthone lactone
FL/FR
methyl (Z)-4-decenoate
FL/FR
2-
phenyl propyl isobutyrate
FL/FR
rosefuran
FL/FR
strawberry furanone ethyl ether
FL
styralyl isobutyrate
FL/FR
iso
amyl 3-(2-furan) propionate
FL/FR
acidic
acidic
levulinic acid
FL/FR
dextro,laevo-
tartaric acid
FL
brown
2-oxo
butyric acid
FL/FR
5-
methyl furfural
FL/FR
tetrahydrofurfuryl acetate
FL/FR
(E)-
tiglic acid
FL/FR
burnt
furfuryl alcohol
FL
buttery
iso
butyl lactate
FL/FR
diacetyl
FL
3,4-
hexane dione
FL/FR
caramellic
caramel furanone
FL
caramel pentadione
FL/FR
cyclotene
FL/FR
cyclotene hydrate
FL/FR
ethyl maltol
FL/FR
5-
ethyl-3,4,5,6-tetramethyl cyclohexen-2-one
FL
fenugreek absolute
FL/FR
maltol
FL/FR
maltyl propionate
FL/FR
maple furanone
FL/FR
3-
methyl butyl 2-furyl butyrate
FL
shoyu furanone
FL/FR
strawberry furanone
FL/FR
strawberry furanone acetate
FL/FR
toffee furanone
FL/FR
coffee
2-
thiophene thiol
FL
creamy
acetoin
FL/FR
fatty
2,4-
undecadienal
FL
(E,E)-2,4-
undecadienal
FL
fruity
ethyl 2-methyl butyrate
FL/FR
(E)-
ethyl tiglate
FL/FR
furfuryl valerate
FL
mango absolute
FL/FR
mango essence
FL/FR
2-
pentanoyl furan
FL
(E)-
propyl 2-furan acrylate
FL/FR
tropical dienoate
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
green
actinidia chinensis fruit extract
FL/FR
iso
amyl isovalerate
FL/FR
2-
furyl acetone
FL
immortelle absolute
FL/FR
herbal
butyl levulinate
FL/FR
5-
hydroxymethyl furfural
FL
jammy
ethyl cyclopentenolone
FL/FR
lactonic
gamma-
heptalactone
FL/FR
milky
gamma-
butyrolactone
FL/FR
musty
ethyl (E)-2-crotonate
FL/FR
nutty
2-
acetyl furan
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
peanut oxazole
FL
tetrahydrofurfuryl alcohol
FL/FR
phenolic
4-
methyl-2,6-dimethoxyphenol
FL/FR
roasted
O-
methyl S-1-methoxyhexan-3-yl carbonothioate
FL/FR
rummy
ethyl pyruvate
FL/FR
sulfurous
3-
mercapto-2-methyl pentanal
FL
4-
methoxy-2-methyl butane thiol
FL/FR
sweet
caramel dione
FL
cyclohexyl acetic acid
FL/FR
vanilla oleoresin bali
FL/FR
vanilla oleoresin bourbon
FL/FR
toasted
acetyl propionyl
FL/FR
tropical
anacardium occidentale fruit puree
FL
curcuma amada roxb. rhizome oil CO2 extract
FL/FR
vanilla
ethyl vanillin
FL/FR
vanillyl isobutyrate
FL/FR
waxy
furfuryl octanoate
FL
 
Potential Uses:
FLbread
FLcaramel
FLcoffee
FLmango
FLstrawberry
 
Occurrence (nature, food, other):note
 bread
Search PMC Picture
 coffee 10.7 mg/kg
Search PMC Picture
 mango fruit
Search Trop Picture
 
Synonyms:
 butterscotch furanone
 butterscotch furanone (2,5-dimethylfuran-3-one)
2,3-dihydro-2,5-dimethyl-3-furanone
2,5-dimethyl furan-3-one
2,5-dimethyl furan-3(2H)-one
2,5-dimethyl-2,3-dihydrofuran-3-one
2,5-dimethyl-2H-furan-3-one
2,5-dimethyl-3-(2H)-furanone natural
2,5-dimethyl-3-(2H)-furanone,syntyhetic
2,5-dimethyl-3-furanone
2,5-dimethyl-3(2H)-furanone
2,5-dimethyl-3(2H)furanone
2,5-dimethylfuran-3-one
2,5-dimethylfuran-3(2H)-one
2H-furan-3-one, 2,5-dimethyl
3(2H)-furanone, 2,5-dimethyl-
 

Articles:

 None found yet.
 
Notes:
Used as a food additive [EAFUS]
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