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| | 4-Hydroxy-5-methyl-3-furanone Basic information |
| | 4-Hydroxy-5-methyl-3-furanone Chemical Properties |
| WGK Germany | 3 | | TSCA | TSCA listed | | Storage Class | 11 - Combustible Solids |
| | 4-Hydroxy-5-methyl-3-furanone Usage And Synthesis |
| Chemical Properties | 4-Hydroxy-5-methyl-3(2H)-furanone has a fruity caramel or “burnt pineapple” aroma | | Chemical Properties | white to light yellow crystal powde | | Occurrence | Reported found in beef broth, guava, raspberry and shoyu (fermented soya hydrolysate) | | Uses | 4-Hydroxy-5-methyl-3-furanone may be used in oxidoreductase assay for the evaluation of oxidoreductase activity. | | Definition | ChEBI: A member of the class of furans that is 5-methyl-2,3-dihydrofuran with a hydroxy group at position 4 and a keto group at position 3. | | General Description | 4-Hydroxy-5-methyl-3-furanone is the key flavor component of beef broth and shoyu (soy sauce). |
| | 4-Hydroxy-5-methyl-3-furanone Preparation Products And Raw materials |
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