strawberry furanone acetate

Full Material List

(2,5-dimethyl-4-oxofuran-3-yl) acetate

Identifiers

CAS (Single)	4166-20-5
FEMA	3797
EINECS	N/A
Synonyms	acetoxy dimethyl furanone 4- acetoxy-2,5-dimethyl-3(2H) furanone 4- acetoxy-2,5-dimethyl-3(2H)-furanone 4- acetoxy-2,5-dimethyl-3(2H)furanone 4- acetoxy-2,5-dimethyl-3(2H)furanone natural 4- acetoxy-2,5-dimethylfuran-3(2H)-one 4- acetoxy-2.5-dimethyl-3(2H)-furanone 4-( acetyl oxy)-2,5-dimethyl-3(2H)-furanone acetyl oxydimethyl furanone 4-( acetyloxy)-2,5-dimethyl-3(2H)-furanone caramel acetate 2,5- dimethyl-4-acetoxy-3(2H)-furanone 2,5- dimethyl-4-oxo-3-5-hydrofuryl acetate 2,5- dimethyl-4-oxo-4,5-dihydrofur-3-yl acetate 2,5- dimethyl-4-oxo-4,5-dihydrofuran-3-yl acetate (2,5- dimethyl-4-oxofuran-3-yl) acetate fraision acetate furaneol acetate furaneolacetate furanone acetate natural furanone acetate synthetic 3(2H)- furanone, 4-(acetyloxy)-2,5-dimethyl- 3(2H)- furanone, 4-hydroxy-2,5-dimethyl-, acetate furanyl acetate furonol acetate 4- hydroxy-2,5-dimethyl-3(2H)-furanone acetate pineapple ketone acetate strawberry acetate
JECFA Food Flavoring	1456
JECFA Food Additive	N/A
DG SANTE Food Flavourings	13.099 4-acetoxy-2,5-dimethylfuran-3(2H)-one
DG SANTE Food Contact Materials	N/A
FDA UNII	2GV7TTS87D
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	170.1645
Molecular Formula	C8 H10 O4

Properties

Food Chemicals Codex Listed	No
Appearance	colorless to pale yellow clear liquid (est)
Assay	95.00 to 100.00
Specific Gravity	1.15900 to 1.16700 @ 25.00 °C.
Lbs/Gal (est)	9.644 to 9.711
Refractive Index	1.46700 to 1.48000 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	243.00 Â°C. @ 760.00 mm Hg
Flash Point	> 212.00 Â°F. TCC ( > 100.00 Â°C. )
Acid Value	5.00 max. KOH/g
Vapor Pressure	0.017000 mmHg @ 25.00 Â°C. (est)
Vapor Density	5.6 ( Air = 1 )
logP (o/w)	0.368 (est)
Soluble In	alcohol water, 1.001e+004 mg/L @ 25 °C (est) oils propylene glycol water
Occurrence	passion fruit yellow peanut microwave blanched peanuts strawberry wild strawberry fruit

Organoleptic

Organoleptic Notes	1. Odor Type: caramellic Odor Strength:high ,recommend smelling in a 1.00 % solution or less Substantivity:296 hour(s) at 100.00 % sweet caramellic tropical fruity sugar brown sugar toffee molasses bread baked fatty sugar burnt sugar Odor Description:at 1.00 % in propylene glycol. sweet caramel tropical fruity brown sugar toffee molasses baked breadLuebke, William tgsc, (2009) Odor sample from: R C Treatt and Co Ltd
Odor	caramellic sweet, caramellic, tropical, fruity, sugar, brown, toffee, molasses, bread, baked, fatty, burnt,
Flavor	caramellic sweet, caramellic, toffee, sugar, brown, molasses, tropical, strawberry, berry,

AInsights BETA

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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.

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