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caramel furanone

Chemical Structure

General Material Information

Preferred name caramel furanone
Trivial Name Sotolone
Short Description 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
Formula C6 H8 O3
CAS Number 28664-35-9
Deleted CAS Number 87021-36-1
FEMA Number 3634
ECHA Number 249-136-4
FDA UNII T62RL2NEGW
Nikkaji Number J68.557G
MDL MFCD00059957
COE Number 11834
xLogP3-AA 0.40 (est)
NMR Predictor External link
JECFA Food Flavoring 243 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
Synonyms
  • caramel furanone 100%
  • caramel furanone natural
  • caramel furanone pure
  • caramel furanone synthetic
  • caramel furanone, neat
  • caramel lactone
  • dimethyl oxyfurone
  • 4,5-dimethyl-3-hydroxy-2,5-dihydro-2-furanone
  • 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
  • 4,5-dimethyl-3-hydroxy-2(5H)-furanone
  • 2,3-dimethyl-4-hydroxy-2,5-dihydrofuran-5-one
  • fenugreek lactone
  • 2-hydroxy-3-methyl-2-penten-4-olide
  • 2-hydroxy-3,4-dimethyl-2-buten-1,4-olide
  • 3-hydroxy-4,5-dimethyl furan-2(5H)-one
  • 3-hydroxy-4,5-dimethyl-2(5H)-furanone
  • 3-hydroxy-4,5-dimethyl-5-hydrofuran-2-one
  • 3-hydroxy-4,5-dimethyl-5H-furan-2-one
  • 3-hydroxy-4,5-dimethylfuran-2(5H)-one
  • soloton
  • sotolon (Givaudan)
  • sotolone
  • sugar lactone
  • 3-hydroxy-4,5-dimethyl-5H-furan-2-one
  • 2(5H)-Furanone, 3-hydroxy-4,5-dimethyl-
  • 3-Hydroxy-4,5-dimethyl-2(5H)-furanone
  • 3,4-Dimethyl-2-hydroxy-2-butan-1,4-olide
  • 4,5-Dimethyl-3-hydroxy-2(5H)-furanone
  • Sautalone
  • 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
  • Sotolon

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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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB31306
FooDB:FDB003360
YMDB (Yeast Metabolome Database):YMDB01572
Export Tariff Code:2905.32.0000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia: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

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 128.1273651123
Melting Point 25 to 29°C @ 760 mm Hg
Boiling Point 93 to 95°C @ 2 mm Hg
Flash Point TCC Value 100 °C TCC
logP (o/w) -0.296 est
Solubility
alcohol Yes
water, 2.228e+005 mg/L @ 25 °C (est) Yes
water No
Stability
alcoholic fine fragrance Good
antiperspirant Fair
fabric softener Fair
liquid detergent Fair
soap Fair
hypochlorite bleach Poor
perborate powder detergent Poor

Organoleptic Properties

Odor Type: Caramellic
sweet, caramellic, maple, sugar burnt sugar, coffee, sugar brown sugar, cotton candy
Odor strength very high , recommend smelling in a 0.01 % solution or less
Substantivity > 400 hour(s) at 3.00 % in propylene glycol
Luebke, William tgsc, (1998) At 0.01 % in propylene glycol. extremely sweet strong caramel maple burnt sugar coffee
Mosciano, Gerard P&F 22, No. 4, 75, (1997) Sweet, caramellic, maple, brown sugar, cyclotene and cotton candy
Flavor Type: Caramellic
sweet, maple, sugar brown sugar, cotton candy, sugar burnt sugar, caramellic
Luebke, William tgsc, (1998) Sweet maple brown sugar cotton candy burnt sugar
Mosciano, Gerard P&F 22, No. 4, 75, (1997) At 50.00 ppm. Sweet, caramellic, maple, brown sugary and cotton candy

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 20/22 - Harmful by inhalation and if swallowed.
R 36/37 - Irritating to eyes and respiratory system.
S 02 - Keep out of the reach of children.
S 07 - Keep container tightly closed.
S 09 - Keep container in a well-ventilated place.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 35 - This material and its container must be disposed of in a safe way.
S 36 - Wear suitable protective clothing.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 46 - If swallowed, seek medical advice immediately and show this container or label.
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:
flavoring agents
Recommendation for caramel furanone usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.80 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (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: 12. Update in publication number(s): 29
Click here to view publication 12
average usual ppmaverage maximum ppm
baked goods: 10.0000020.00000
beverages(nonalcoholic): --
beverages(alcoholic): 0.010005.00000
breakfast cereal: --
cheese: --
chewing gum: 1.000005.00000
condiments / relishes: 2.5000010.00000
confectionery froastings: --
egg products: --
fats / oils: 0.1000010.00000
fish products: 2.0000010.00000
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 2.0000010.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 2.0000010.00000
milk products: --
nut products: --
other grains: --
poultry: 2.0000010.00000
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 0.1000020.00000
snack foods: --
soft candy: --
soups: 2.0000010.00000
sugar substitutes: --
sweet sauces: 2.5000010.00000

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

Flavouring Group Evaluation 64 (FGE.64): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (57th meeting) structurally related to 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 evaluated by EFSA in FGE.10Rev1 (EFSA, 2008ab)
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 92 (FGE.92): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (68th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones evaluated by EFSA in FGE.10Rev1 (2009)
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):28664-35-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :62835
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
3-hydroxy-4,5-dimethyl-5H-furan-2-one
Chemidplus:0028664359