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

strawberry furanone ethyl ether
2,5-dimethyl-4-ethoxy-3(2H)-furanone

Supplier Sponsors

Name:4-ethoxy-2,5-dimethylfuran-3-one
CAS Number: 65330-49-6Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:265-701-8
FDA UNII:XQ599P1UOI
Nikkaji Web:J307.379C
XlogP3-AA:1.40 (est)
Molecular Weight:156.18124000
Formula:C8 H12 O3
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
Racemate (EFFA, 2015)
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:2231 2,5-dimethyl-4-ethoxy-3(2H)-furanone
FLAVIS Number:13.117 (Old)
DG SANTE Food Flavourings:13.117 2,5-dimethyl-4-ethoxyfuran-3(2H)-one
FEMA Number:4104 2,5-dimethyl-4-ethoxy-3(2H)-furanone
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):65330-49-6 ; 2,5-DIMETHYL-4-ETHOXY-3(2H)-FURANONE
 
Physical Properties:
Appearance:colorless to pale yellow solid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 60.00 to 61.00 °C. @ 760.00 mm Hg
Boiling Point: 251.00 to 253.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.040000 mmHg @ 25.00 °C. (est)
Flash Point: 192.00 °F. TCC ( 88.89 °C. )
logP (o/w): 0.779 (est)
Shelf Life: 12.00 month(s) or longer if stored properly.
Storage:store under nitrogen.
Storage:refrigerate in tightly sealed containers. store under nitrogen.
Soluble in:
 alcohol
 water, 8071 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: caramellic
Odor Strength:medium ,
recommend smelling in a 1.00 % solution or less
caramellic fruity brandy strawberry
Odor Description:at 1.00 % in propylene glycol. caramellic fruity brandy strawberry
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Alfrebro
STRAWBERRY FURANONE ETHYL ETHER NATURAL
BOC Sciences
For experimental / research use only.
Furfuranketoneethylether
Jiangyin Healthway
4-Ethoxy-2,5-dimethyl-3(2H)-furanone
New functional food ingredients
M&U International
Fraision Ethyl Ether, Kosher
Natural Advantage
Ethoxy-2,5-Dimethyl-3(2H)Furanone, 4- Nat (Esifuran Nat)
Flavor: brown, fruity, roasted, sugar, sweet
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries
Penta International
2,5-DIMETHYL-4-ETHOXY-3(2H)FURANONE NATURAL
Penta International
2,5-DIMETHYL-4-ETHOXY-3(2H)FURANONE
Riverside Aromatics
4-ETHOXY-2,5-DIMETHYL-3-(2H)-FURANONE, NATURAL
Sunaux International
Fraision Ethyl Ether
United International
4-Ethoxy-2,5-Dimethyl-3(2h)-Furanone
Vigon International
STRAWBERRY ETHYL ETHER NATURAL
 
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
 
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 strawberry furanone ethyl ether usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.018 (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
Click here to view publication 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 ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :3017596
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
4-ethoxy-2,5-dimethylfuran-3-one
Chemidplus:0065330496
 
References:
 4-ethoxy-2,5-dimethylfuran-3-one
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):3017596
Pubchem (sid):135249205
 
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 Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB32232
FooDB:FDB009312
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
buttery
acetoin
FL/FR
iso
butyl lactate
FL/FR
caramellic
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
maltol
FL/FR
maltyl propionate
FL/FR
maple furanone
FL/FR
menthone lactone
FL/FR
rosefuran
FL/FR
shoyu furanone
FL/FR
strawberry furanone
FL/FR
toffee furanone
FL/FR
ethereal
ethyl 4-pentenoate
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
fermented
iso
butyl decanoate
FL/FR
floral
hexyl nonanoate
FL/FR
methyl citronellate
FL/FR
fruity
butyl acetoacetate
FL/FR
iso
butyl acetoacetate
FL/FR
butyl formate
FL/FR
spicy
(E)-
propyl 2-furan acrylate
FL/FR
sweet
vanilla oleoresin bali
FL/FR
vanilla oleoresin bourbon
FL/FR
vanilla
vanillyl isobutyrate
FL/FR
waxy
ethyl decanoate
FL/FR
ethyl octanoate
FL/FR
For Flavor
No flavor group found for these
2-
acetyl-3,4,5,6-tetrahydropyridine
FL
allyl 2-furoate
FL
butyl acetoacetate
FL/FR
iso
butyl decanoate
FL/FR
butyl formate
FL/FR
alpha,alpha-
dimethyl anisyl acetone
FL/FR
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
hexyl nonanoate
FL/FR
menthone lactone
FL/FR
rosefuran
FL/FR
bready
bready
mango furanone
FL
buttery
iso
butyl lactate
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
toffee furanone
FL/FR
creamy
acetoin
FL/FR
fatty
(E,E)-2,4-
undecadienal
FL
2,4-
undecadienal
FL
floral
methyl citronellate
FL/FR
fruity
iso
butyl acetoacetate
FL/FR
2-
pentanoyl furan
FL
(E)-
propyl 2-furan acrylate
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
green
2-
furyl acetone
FL
immortelle absolute
FL/FR
jammy
ethyl cyclopentenolone
FL/FR
sweet
caramel dione
FL
vanilla oleoresin bali
FL/FR
vanilla oleoresin bourbon
FL/FR
vanilla
vanillyl isobutyrate
FL/FR
waxy
ethyl decanoate
FL/FR
ethyl octanoate
FL/FR
 
Potential Uses:
FLbrandy apple brandy
FLbarley
FLbrandy
FLbrandy apricot brandy
FLbrandy cherry brandy
FLbutterscotch
FLcaramel
FLchicory root
FL/FRfenugreek
FRgingerbread
FLgraham cracker
FLbrandy grape brandy
FL/FRimmortelle
FLmalt
FLmaple
FLmolasses
FLbrandy pear brandy
FLbrandy plum brandy
FLpraline
FLtoffee
 
Occurrence (nature, food, other):note
 coffee - up to 8 mg/kg
Search PMC Picture
 
Synonyms:
2,3-dihydro-2,5-dimethyl-4-ethoxy-3-furanone
2,5-dimethyl-2,3-dihydro-4-ethoxyfuran-3-one
2,5-dimethyl-4-ethoxy-2H-furan-3-one
2,5-dimethyl-4-ethoxy-3(2H)-furanone
2,5-dimethyl-4-ethoxyfuran-3(2H)-one
 esifurane
4-ethoxy-2,5-dimethyl furan-3(2H)-one
4-ethoxy-2,5-dimethylfuran-3-one
4-ethoxy-2,5-dimethylfuran-3(2H)-one
 fraision ethyl ether
3(2H)-furanone, 4-ethoxy-2,5-dimethyl-
 strawberry ethyl ether
 

Articles:

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Notes:
Used as a food additive [EAFUS]
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