5-ETHYL-3-HYDROXY-4-METHYL-5H-FURAN-2-ONE
3-Hydroxy-4-methyl-5-ethyl-2(5H)furanone
CAS: 698-10-2
Molecular Formula: C7H10O3
5-ETHYL-3-HYDROXY-4-METHYL-5H-FURAN-2-ONE - Names and Identifiers
5-ETHYL-3-HYDROXY-4-METHYL-5H-FURAN-2-ONE - Physico-chemical Properties
| Molecular Formula | C7H10O3 |
| Molar Mass | 142.15 |
| Density | 1.1643 (rough estimate) |
| Melting Point | 31-35 °C(lit.) |
| Boling Point | 83-86 °C0.5 mm Hg(lit.) |
| Flash Point | >230 °F |
| pKa | 9.28±0.40(Predicted) |
| Storage Condition | 2-8°C |
| Refractive Index | n20/D 1.49(lit.) |
| MDL | MFCD00036673 |
| Physical and Chemical Properties | Chemical yellow liquid, with unripe green fruit aroma and maple sugar, Sikaoqi milk sugar aroma. Soluble in water. Natural products exist in soybean hydrolyzed protein, etc. |
| Use | Use GB 2760-1996 provisions are allowed to use food spices. |
5-ETHYL-3-HYDROXY-4-METHYL-5H-FURAN-2-ONE - Risk and Safety
| Safety Description | 24/25 - Avoid contact with skin and eyes. |
| UN IDs | UN 3335 |
| WGK Germany | 3 |
| HS Code | 29322090 |
5-ETHYL-3-HYDROXY-4-METHYL-5H-FURAN-2-ONE - Introduction
(5h) furanone is an organic compound with the chemical formula C8H12O3 and a molecular weight of 156.18g/mol. It is a colorless to pale yellow liquid with a special sugar-sweetness. The following is a description of its nature, use, preparation and safety information:
Nature:
-Appearance: Colorless to light yellow liquid
-Melting point:-7 ℃
-Boiling Point: 171-173 ℃
-Density: approx. 1.079g/cm³
-Solubility: Can be dissolved in water, ethanol and Ether solvents
-Stability: relatively stable at room temperature
Use:
-Food additive: Because of its special sweetness, it is used as a food flavoring agent, especially in candy, jam and dessert.
-Spices: Can be used as a condiment to give food a unique flavor.
-perfume industry: as one of the ingredients of perfume essence.
Method:
(5h) furanone can be prepared by the following steps:
1. With 3-methyl -2-pentanone as the starting material, 3-hydroxy -4-methyl -2-pentanone was obtained by keto-alcohol reaction.
2.3-hydroxy -4-methyl -2-pentanone is reacted with an etherifying agent (such as diethyl ether) to generate an etherification product.
3. The etherification product is subjected to acid catalysis and deoxidation reaction to obtain furanone (5h).
Safety Information:
-(5h) furanone is considered safe for general use, but may be irritating to the skin and eyes at high concentrations.
-Use should pay attention to protective measures, avoid contact with skin and eyes, and maintain a well-ventilated working environment.
-Follow the relevant safety procedures when using it, and store it in a dry, cool place, away from fire and oxidizing agents.
Nature:
-Appearance: Colorless to light yellow liquid
-Melting point:-7 ℃
-Boiling Point: 171-173 ℃
-Density: approx. 1.079g/cm³
-Solubility: Can be dissolved in water, ethanol and Ether solvents
-Stability: relatively stable at room temperature
Use:
-Food additive: Because of its special sweetness, it is used as a food flavoring agent, especially in candy, jam and dessert.
-Spices: Can be used as a condiment to give food a unique flavor.
-perfume industry: as one of the ingredients of perfume essence.
Method:
(5h) furanone can be prepared by the following steps:
1. With 3-methyl -2-pentanone as the starting material, 3-hydroxy -4-methyl -2-pentanone was obtained by keto-alcohol reaction.
2.3-hydroxy -4-methyl -2-pentanone is reacted with an etherifying agent (such as diethyl ether) to generate an etherification product.
3. The etherification product is subjected to acid catalysis and deoxidation reaction to obtain furanone (5h).
Safety Information:
-(5h) furanone is considered safe for general use, but may be irritating to the skin and eyes at high concentrations.
-Use should pay attention to protective measures, avoid contact with skin and eyes, and maintain a well-ventilated working environment.
-Follow the relevant safety procedures when using it, and store it in a dry, cool place, away from fire and oxidizing agents.
Last Update：2024-04-09 02:00:50
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