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| | 1-(3-hydroxy-2-furyl)ethanone Basic information |
| Product Name: | 1-(3-hydroxy-2-furyl)ethanone | | Synonyms: | 1-(3-hydroxy-2-furyl)ethanone;3-Hydroxy-2-furyl methyl ketone;3-Hydroxy-2-furyl(methyl) ketone;1-(3-hydroxyfuran-2-yl)ethanone;Ethanone, 1-(3-hydroxy-2-furanyl)-;Maltol Impurity 9;Isomaltol | | CAS: | 3420-59-5 | | MF: | C6H6O3 | | MW: | 126.11 | | EINECS: | | | Product Categories: | | | Mol File: | 3420-59-5.mol |  |
| | 1-(3-hydroxy-2-furyl)ethanone Chemical Properties |
| Melting point | 98-103° | | Boiling point | 207.3±20.0 °C(Predicted) | | density | 1.234±0.06 g/cm3(Predicted) | | pka | 9.57±0.10(Predicted) | | Odor | at 1.00 % in dipropylene glycol. burnt caramellic fruity | | Odor Type | caramellic | | LogP | 0.688 (est) |
| | 1-(3-hydroxy-2-furyl)ethanone Usage And Synthesis |
| Chemical Properties | White crystalline powder or granular crystals. Slightly soluble In water, soluble in alcohol.Volatile with steam, sublimes before 100℃. | | Uses |
Iso-Maltol which has been identified in baked bread, has not achieved the popularity of Mahol, which is also more stable. Maltol is more versatile and lends enormously sweet fruity notes besides of its caramellic effect.
| | Preparation |
Iso-Maltol is produced from Lactose via its galactoside.
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| | 1-(3-hydroxy-2-furyl)ethanone Preparation Products And Raw materials |
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