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maple furanone
General Material Information
| Preferred name | maple furanone |
| Trivial Name | 5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone |
| Short Description | 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone |
| Formula | C7 H10 O3 |
| CAS Number | 698-10-2 |
| Deleted CAS Number | 144810-13-9 |
| FEMA Number | 3153 |
| Flavis Number | 10.023 |
| ECHA Number | 211-811-6 |
| FDA UNII | J007136N0N |
| Nikkaji Number | J191.716A |
| MDL | MFCD00036673 |
| COE Number | 2300 |
| xLogP3-AA | 0.90 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 222 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 698-10-2 ; 5-ETHYL-3-HYDROXY-4-METHYL-2(5H)-FURANONE |
| Synonyms |
|
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
| Leffingwell: | Chirality or Article |
| 5-ethyl-3-hydroxy-4-methyl-5H-furan-2-one | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 698-10-2 |
| Pubchem (cid): | 61199 |
| Pubchem (sid): | 135018592 |
| Flavornet: | 698-10-2 |
Other Information
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| CHEBI: | View |
| HMDB (The Human Metabolome Database): | HMDB33551 |
| FooDB: | FDB011616 |
| Export Tariff Code: | 2932.19.0090 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| EFSA Update of results on the monitoring of furan levels in food: | Read Report |
| EFSA Previous report: Results on the monitoring of furan levels in food: | Read Report |
| EFSA Report of the CONTAM Panel on provisional findings on furan in food: | Read Report |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 142.154296875 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 9.436 to 9.519 |
| Refractive Index | 1.486 to 1.493 @ 20 °C |
| Melting Point | 31 to 35°C @ 760 mm Hg |
| Boiling Point | 102 to 103°C @ 0.5 mm Hg |
| Boiling Point | 83 to 86°C @ 0.5 mm Hg |
| Vapor Pressure | 3.4E-5 mmHg @ 25 °C |
| Vapor Density | 1 |
| Flash Point TCC Value | 93.89 °C TCC |
| logP (o/w) | 0.213 est |
| Solubility | |
| alcohol | Yes |
| water, 7.439e+004 mg/L @ 25 °C (est) | Yes |
Organoleptic Properties
| Odor Type: Caramellic | |
| maple, sweet, fruity, caramellic, fenugreek, sugar brown sugar, nutty, chicory, praline, butterscotch | |
| Odor strength | very high , recommend smelling in a 0.01 % solution or less |
| Substantivity | 400 hour(s) at 1.00 % |
| Luebke, William tgsc, (2017) | At 0.01 % in dipropylene glycol. sweet fruity caramellic maple fenugreek brown sugar nutty chicory praline butterscotch |
| Mosciano, Gerard P&F 16, No. 4, 45, (1991) | Sweet, fruity, sweet caramel with a maple like nuance |
| Flavor Type: Caramellic | |
| maple, sweet, fruity, sugar brown sugar, fenugreek, nutty, caramellic, chicory, brown | |
| Luebke, William tgsc, (2017) | Sweet fruity brown sugar maple fenugreek nutty caramellic chicory |
| Mosciano, Gerard P&F 16, No. 4, 45, (1991) | At 50.00 ppm. Sweet, fruity, with a brown maple note |
| Maple syrup type flavors. | Strong, sweet, characteristic maple syrup |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Allspice , Banana , Bay rum , Blackberry , Butterscotch , Cinnamon , Coconut , Coffee , Cotton candy , Cranberry , Fenugreek , Fig , Fir balsam , Fungus , Gingerbread , Honeysuckle , Mango , Maple , Melon , Mulberry , Musk , Papaya , Passion fruit , Peach , Pina colada , Pineapple , Pomegranate , Pumpkin pie , Tobacco , Toffee , Tonka bean , Vanilla |
| Flavoring purposes | Broth , Caramel , Chicken , Fenugreek , Meat , Nut , Onion , Smoke , Sugar brown sugar |
| Other purposes | Fir |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xn - Harmful. | |
| R 22 - Harmful if swallowed. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 20/21 - When using do not eat, drink or smoke. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36 - Wear suitable protective clothing. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| flavor and fragrance agents | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| Recommendation for maple furanone usage levels up to: | |||
| 0.5000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 13.00 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 6.10 (μg/capita/day) | ||
| Structure Class: | III | ||
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
| publication number: 4 | |||
| Click here to view publication 4 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 1.00000 | |
| beverages(nonalcoholic): | - | - | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | - | |
| fruit ices: | - | - | |
| gelatins / puddings: | - | 1.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 1.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
Safety references
| European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): |
| Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to - Flavouring Group Evaluation 10: Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf |
| List of apha, beta-Unsaturated Aldehydes and Ketones representative of FGE.19 substances for Genotoxicity Testing [1] - Statement of the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) View page or View pdf |
| Flavouring Group Evaluation 217: alpha,beta-Unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: Lactones[1] View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 217, Revision 1 (FGE.217Rev1). Consideration of genotoxic potential for a,ß-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: Lactones View page or View pdf |
| Scientific Opinion on the safety and efficacy of furanones and tetrahydrofurfuryl derivatives: 5-ethyl-3-hydroxy-4-methylfuran-2(5H)-one and 3-hydroxy-4,5-dimethylfuran-2(5H)-one (chemical group 13) when used as flavourings for all animal species View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 217 Revision 2 (FGE.217Rev2), consideration of genotoxic potential for a,ß-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones View page or View pdf |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):698-10-2 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :61199 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:3 |
| 5-ethyl-3-hydroxy-4-methyl-5H-furan-2-one |
| Chemidplus:0000698102 |