strawberry furanone

Full Material List

4-hydroxy-2,5-dimethylfuran-3-one

Ingredient	Name Detail	CAS
strawberry furanone solution	N/A	3658-77-3

Identifiers

CAS (Single)	3658-77-3
FEMA	3174
EINECS	222-908-8
Synonyms	alletone alnose cadion carmelan (Elan) dimethyl hydroxy furanone natural dimethyl hydroxyfuranone 2,5- dimethyl-3-hydroxy-4-oxo-4,5-dihydrofuran 2,5- dimethyl-4-hydroxy-2,3-dihydrofuran-3-one 2,5- dimethyl-4-hydroxy-3(2H) furanone 2,5- dimethyl-4-hydroxy-3(2H)-furanone 2,5- dimethyl-4,5-dihydrofuran-3-ol-4-one enhansol flerueol (strawberry furanone) natural furaneol (Firmenich) nat. furaneol furaneol (strawberry furanone) various dilutions furaneol nat (Firmenich) furaneol nat ex sugar furaneol synthetic furanone 3(2H)- furanone, 4-hydroxy-2,5-dimethyl- furonol (Givaudan) 4- hydroxy 2.5 dimethyl 3(2H) furanone 98%, natural natural hydroxy dimethyl furanone 4- hydroxy-2,5-dimethyl furan-2(3H)-one 4- hydroxy-2,5-dimethyl-2-hydrofuran-3-one 4- hydroxy-2,5-dimethyl-3-furanone 4- hydroxy-2,5-dimethyl-3(2H)-furanone 4- hydroxy-2,5-dimethyl-3(2H)-furanone natural hydroxy-2,5-dimethyl-3(2H)furanone 4- hydroxy-2,5-dimethyl-3(2H)furanone 4- hydroxy-2,5-dimethylfuran-2(3H)-one 4- hydroxy-2,5-dimethylfuran-3-one 4- hydroxy-2,5-dimethylfuran-3(2H)-one pineapple compound pineapple ketone strawberry furanona strawberry furanone strawberry furanone (natural) strawberry furanone natural strawberry furanone synthetic strawberry furanone, pure natural walnut furanone walnut furanone natural walnut furanone synthetic
JECFA Food Flavoring	1446
JECFA Food Additive	N/A
DG SANTE Food Flavourings	13.010 4-hydroxy-2,5-dimethylfuran-2(3H)-one
DG SANTE Food Contact Materials	N/A
FDA UNII	20PI8YZP7A
CoE Number	536
XlogP3-AA	N/A
Molecular Weight	128.12736
Molecular Formula	C6 H8 O3

Properties

Food Chemicals Codex Listed	Yes
Appearance	white to pale yellow solid (exp)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	78.00 to 81.00 Â°C. @ 760.00 mm Hg
Boiling Point	215.53 Â°C. @ 760.00 mm Hg (est)
Flash Point	200.00 Â°F. TCC ( 93.33 Â°C. )
Acid Value	3.00 max. KOH/g
Vapor Pressure	0.032000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	-0.076 (est)
Soluble In	alcohol dipropylene glycol propylene glycol water, 1.85e+004 mg/L @ 25 °C (est) paraffin oil isopropyl myristate
Occurrence	almond roasted almond arctic bramble fruit beef cooked beef cheese @ 255.00 ± 86 µg% cheese @ 658.00 ± 297 µg% coffee filbert roasted filbert gooseberry cape gooseberry fruit grape concord grape guava fruit ham lychee canned lychee malt mango fruit pineapple fruit popcorn raspberry red raspberry fruit strawberry wild strawberry fruit tea green tea with jasmin

Organoleptic

Organoleptic Notes	1. Odor Type: caramellic Odor Strength:high ,recommend smelling in a 1.00 % solution or less Substantivity:320 hour(s) at 20.00 % in dipropylene glycol sweet cotton candy caramellic strawberry sugar brown sugar Odor Description:at 1.00 % in propylene glycol. sweet cotton candy caramel strawberry sugarLuebke, William tgsc, (1995) Odor sample from: CA Aromatics Company Inc. sweet burnt brown caramellic cotton candy savory Odor Description:at 0.10 %. Sweet, slightly burnt brown caramellic, cotton candy with a savory nuanceMosciano, Gerard P&F 21, No. 5, 49, (1996)
Odor	caramellic sweet, cotton, candy, caramellic, strawberry, sugar, brown, burnt, savory
Flavor	caramellic sweet, caramellic, sugar, burnt, brown, maple, tropical, cotton, candy, cooked, meaty, fruity

AInsights BETA

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated GMT (p)

Suppliers

No suppliers are currently related to this material.

Become a FlavScents Supplier