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

ethanone, 1-(3-hydroxy-2-furanyl)-

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CAS Number: 3420-59-5Picture of molecule3D/inchi
Nikkaji Web:J209.320K
XlogP3-AA:1.20 (est)
Molecular Weight:126.11142000
Formula:C6 H6 O3
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:natural substances and extractives
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Google Patents:Search
US Patents:Search
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Pubchem Patents:Search
Physical Properties:
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 100.00 °C. @ 760.00 mm Hg
Boiling Point: 207.00 to 208.00 °C. @ 760.00 mm Hg (est)
Vapor Pressure:0.158000 mmHg @ 25.00 °C. (est)
Flash Point: 174.00 °F. TCC ( 79.20 °C. ) (est)
logP (o/w): 0.688 (est)
Soluble in:
 water, 5.12e+004 mg/L @ 25 °C (est)
Organoleptic Properties:
Odor Type: caramellic
burnt caramellic fruity
Odor Description:at 1.00 % in dipropylene glycol. burnt caramellic fruity
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
None found
BOC Sciences
For experimental / research use only.
Safety Information:
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
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:
natural substances and extractives
Recommendation for isomaltol usage levels up to:
 not for fragrance use.
Recommendation for isomaltol flavor usage levels up to:
 not for flavor use.
Safety References:
EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :18898
National Institute of Allergy and Infectious Diseases:Data
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):18898
Pubchem (sid):134981551
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
HMDB (The Human Metabolome Database):Search
VCF-Online:VCF Volatile Compounds in Food
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
None Found
Potential Uses:
None Found
Occurrence (nature, food, other):note
 bread wheat bread
Search PMC Picture
 oak wood toasted
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 tamarind fruit oil
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 tamarind seed oil
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 ethanone, 1-(3-hydroxy-2-furanyl)-
3-hydroxy-2-furyl methyl ketone


PubMed:Complexation, computational, magnetic, and structural studies of the Maillard reaction product isomaltol including investigation of an uncommon π interaction with copper(II).
PubMed:Characterization of a new Maillard type reaction product generated by heating 1-deoxymaltulosyl-glycine in the presence of cysteine.
PubMed:Anti-platelet effects of bioactive compounds isolated from the bark of Rhus verniciflua Stokes.
PubMed:Coordination chemistry and insulin-enhancing behavior of vanadium complexes with maltol C6H6O3 structural isomers.
PubMed:Different complexation properties of some hydroxy keto heterocycles toward beryllium(II) in aqueous solutions: experimental and theoretical studies.
PubMed:A new lignan glycoside from Eleutherococcus senticosus.
PubMed:Occurrence of galactosyl isomaltol and galactosyl beta-pyranone in commercial drinking milk.
PubMed:Formation of protein bound lysine-derived galactosyl and glucosyl pyrroles in heated model systems.
PubMed:[Demonstration and identification of a new Maillard compound in heated milk].
PubMed:[Diphenols and caramel compounds in roasted coffees of different varieties. II. (author's transl)].
PubMed:[Formation of pyridone derivates from maltose and lactose. XII. Investigations on the Maillard-reaction (authors transl)].
None found
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