We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

strawberry furanone acetate

General Material Information

Preferred name strawberry furanone acetate
Trivial Name (2,5-dimethyl-4-oxofuran-3-yl) acetate
Short Description 4-acetoxy-2,5-dimethyl-3(2H)-furanone
Formula C8 H10 O4
CAS Number 4166-20-5
CAS Number 4166-20-5 (R)
CAS Number 4166-20-5 (S)
FEMA Number 3797
Flavis Number 13.099
FDA UNII 2GV7TTS87D
Nikkaji Number J2.785.412E
MDL MFCD00799462
xLogP3-AA 0.80 (est)
NMR Predictor External link
JECFA Food Flavoring 1456 4-acetoxy-2,5-dimethyl-3(2H)-furanone
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 4166-20-5 ; 4-ACETOXY-2,5-DIMETHYL-3(2H)-FURANONE
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

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

(2,5-dimethyl-4-oxofuran-3-yl) acetate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:4166-20-5
Pubchem (cid):61334
Pubchem (sid):135017882
Flavornet:4166-20-5
[(5R)-2,5-dimethyl-4-oxofuran-3-yl] acetate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:4166-20-5
Pubchem (cid):6997368
Pubchem (sid):43599227
[(5S)-2,5-dimethyl-4-oxofuran-3-yl] acetate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:4166-20-5
Pubchem (cid):6997367
Pubchem (sid):43599226
Publications by PubMed
Stereochemical studies of odorous 2-substituted-3(2H)-furanones by vibrational circular dichroism.
Fate of key odorants in Sauternes wines through aging.
Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.
Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis.
Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies.
Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit.
Trace-level determination of polar flavour compounds in butter by solid-phase extraction and gas chromatography-mass spectrometry.
Identification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) with DNA breaking activity in soy sauce.
Inhibition of benzo[a]pyrene-induced mouse forestomach neoplasia and reduction of H2O2 concentration in human polymorphonuclear leucocytes by flavour components of Japanese-style fermented soy sauce.

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
HMDB (The Human Metabolome Database):HMDB32966
FooDB:FDB010953
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

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 170.16450500488
Specific gravity @ 25 °C
Pounds per Gallon 9.644 to 9.711
Refractive Index 1.467 to 1.48 @ 20 °C
Acid Value 5 max KOH/g
Vapor Pressure 0.017 mmHg @ 25 °C
Vapor Density 5.6
Flash Point TCC Value 100 °C TCC
logP (o/w) 0.368 est
Solubility
alcohol Yes
water, 1.001e+004 mg/L @ 25 °C (est) Yes
oils Yes
propylene glycol Yes
water No

Organoleptic Properties

Odor Type: Caramellic
sweet, caramellic, tropical, fruity, sugar brown sugar, toffee, molasses, bread baked, fatty, sugar burnt sugar
Odor strength high , recommend smelling in a 1.00 % solution or less
Substantivity 296 hour(s) at 100.00 %
Luebke, William tgsc, (2009) At 1.00 % in propylene glycol. sweet caramel tropical fruity brown sugar toffee molasses baked bread
Flavor Type: Caramellic
sweet, caramellic, toffee, sugar brown sugar, molasses, tropical, strawberry, berry
Luebke, William tgsc, (2009) Sweet caramellic toffee brown sugar molasses tropical strawberry berry
Useful in: brown caramel, brown nuts, brown cocoa, brown others, vanilla, savory vegetable, savory meat, fruity red, fruity tropical. Caramel, toffee, sweet, strawberry
Used in strawberry and fruit flavours, and is particulary effective as a component in coffee flavors. Also used in caramel and meat flavors; in desserts and soft drinks at 80ppm, soft confection and soft drinks at 60ppm, dairy toppings at 40ppm, bakery and chewing gum at 3ppm. Caramellic

Occurrences

Potential Uses

Applications
Odor purposes Coffee, Cotton candy, Fruit, Pineapple, Strawberry, Toffee
Flavoring purposes Bakery, Beverage, Caramel, Dairy, Meat, Molasses, Sugar brown sugar
Other purposes Chewing gum, Confection

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
R 36/38 - Irritating to skin and eyes.
R 43 - May cause sensitisation by skin contact.
R 51/53 - Toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment.
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 37/39 - Wear suitable gloves and eye/face protection.
S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet.
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 strawberry furanone acetate usage levels up to:
0.5000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 400.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 8.00 (μg/capita/day)
Structure Class: II
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: 17
Click here to view publication 17
average usual ppmaverage maximum ppm
baked goods: 5.0000010.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: -2.00000
egg products: 5.00000-
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: 2.000005.00000
granulated sugar: --
gravies: --
hard candy: 2.000005.00000
imitation dairy: 2.000005.00000
instant coffee / tea: --
jams / jellies: --
meat products: 2.000005.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: 2.000005.00000
soft candy: 2.000005.00000
soups: 1.000002.00000
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):

Flavouring Group Evaluation 220: alpha,beta-Unsaturated ketones and precursors from chemical subgroup 4.4 of FGE.19: 3(2H)-Furanones
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 220, Revision 1 (FGE.220Rev1): alpha,beta-Unsaturated ketones and precursors from chemical subgroup 4.4 of FGE.19: 3(2H)-Furanones
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 99 (FGE.99): Consideration of furanone derivatives evaluated by the JECFA (63rd, 65th and 69th meetings)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 220, Revision 2 (FGE.220Rev1): a,ß-Unsaturated ketones and precursors from chemical subgroup 4.4 of FGE.19: 3(2H)-Furanones
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 220 Revision 3 (FGE.220Rev3): Consideration of genotoxic potential for a,ß-unsaturated 3(2H)-Furanones from subgroup 4.4 of FGE.19
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 99 Revision 1 (FGE.99Rev1): Consideration of furanone derivatives evaluated by the JECFA (63rd, 65th and 69th meetings)
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61334
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
(2,5-dimethyl-4-oxofuran-3-yl) acetate
Chemidplus:0004166205
[(5R)-2,5-dimethyl-4-oxofuran-3-yl] acetate
[(5S)-2,5-dimethyl-4-oxofuran-3-yl] acetate