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

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,

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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 °C.
Melting Point N/A
Boiling Point 243.00 °C. @ 760.00 mm Hg
Flash Point > 212.00 °F. TCC ( > 100.00 °C. )
Acid Value 5.00 max. KOH/g
Vapor Pressure 0.017000 mmHg @ 25.00 °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