ChemicalBook Product Catalog Flavors and fragrances Synthetic fragrances Oxygen-containing heterocyclic compounds Furan and pyran Furaneol acetate

Furaneol acetate

Furaneol acetate Basic information
Identification Description Regulatory Status Usage Natural occurrence
Product Name:Furaneol acetate
Synonyms:4-ACETOXY-2,5-DIMETHYL-3(2H)-FURANONE;4-ACETOXY-2,5-DIMETHYLFURAN-3(2H)-ONE;ACETOXY DIMETHYL FURANONE;2,5-DIMETHYL-4-OXO-4,5-DIHYDROFUR-3-YL ACETATE;FRAISION ACETATE;FURANEOL ACETATE;FEMA 3797;caramel acetate
CAS:4166-20-5
MF:C8H10O4
MW:170.16
EINECS:
Product Categories:Furan&Benzofuran;A-B;Alphabetical Listings;Flavors and Fragrances
Mol File:4166-20-5.mol
Furaneol acetate Structure
Furaneol acetate Chemical Properties
Boiling point 243 °C(lit.)
density 1.167 g/mL at 25 °C(lit.)
FEMA 3797 | 4-ACETOXY-2,5-DIMETHYL-3(2H)FURANONE
refractive index n20/D 1.477(lit.)
Fp >230 °F
storage temp. 2-8°C
form clear liquid
color Light yellow to Yellow to Orange
Specific Gravity1.167
Odorat 1.00 % in propylene glycol. sweet caramel tropical fruity brown sugar toffee molasses baked bread
Odor Typecaramellic
JECFA Number1456
LogP0.81
CAS DataBase Reference4166-20-5(CAS DataBase Reference)
Safety Information
Hazard Codes Xn
Risk Statements 22
Safety Statements 36-24/25
WGK Germany 3
HS Code 29321900
MSDS Information
ProviderLanguage
SigmaAldrich English
ACROS English
ALFA English
Furaneol acetate Usage And Synthesis
Identification
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▲
CAS.No.: 
4166-20-5 
FL.No.: 
13.099
FEMA.No.: 
3797
NAS.No.: 
n/a 
CoE.No.: 
n/a 
EINECS.No.: 
n/a 
JECFA.No.: 
1456
　
　
DescriptionMay contain ~3.0% 4-hydroxy-2,5-dimethyl-3(2H)-furanone.* Organoleptic characteristics: caramel, savory. Used in commercial meat flavors. First used in food in 1988.
Regulatory StatusCoE: n/a
FDA: n/a
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004).


UsageReported uses (ppm): (FEMA, 1996)
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Food Category 
Usual 
Max. 
Baked.goods 
5
10
Confection,.frosting 
2
5
Gelatins,.puddings 
2
5
Hard.candy 
2
5
Imitation.dairy 
2
5
Snack.foods 
2
5
Soft.candy 
2
5
Soups 
1
2
Natural occurrenceReported present in strawberry (0.001–0.01).
Chemical PropertiesColorless to light yellow liqui
Chemical PropertiesMay contain ~3.0% 4-hydroxy-2,5-dimethyl-3(2H)-furanone.* Organoleptic characteristics: caramel, savory. Used in commercial meat flavors. First used in food in 1988.
OccurrenceReported present in strawberry (0.001–0.01).
Uses2,5-Dimethyl-4-oxo-4,5-dihydrofuran-3-yl acetate is furanone derivative; used in manufacturing method of silver nanowire by reacting silver salt in polyol in presence of growth regulator, halide salt, and specific furanone derivative.
UsesThis compound enhances the profile of brown flavors, including caramel, butterscotch, molasses, brown sugar, chocolate mocha, coffee and toffee. It will add to the sweet caramelic notes of browned butter, custard, dulce de leche, strawberry and other fruit jams, BBQ, fried eggs and roasted meat and nuts and soy sauce flavors.
DefinitionChEBI: Furaneol acetate is a member of oxolanes.
Taste threshold values75% of a taste panel found furaneol acetate intolerable at 0.03–0.06% in water containing 5% sucrose.
General DescriptionNatural occurence: Yellow passion fruit, strawberry and microwave-blanched peanuts
Biochem/physiol ActionsTaste at 20-40ppm
SynthesisSynthesized from furaneol and acetic acid
Furaneol acetate Preparation Products And Raw materials
Fraision butyrate Xylene Tocopheryl acetate Dacthal Sodium acetate 4-Methoxy-2,5-dimethyl-3(2H)-furanone N,N-Dimethylformamide Furaneol acetate ACETATE CARAMEL Glatiramer acetate Vinyl acetate Dimethyl sulfoxide Benzyl acetate Furazolidone Dimethyl ether Dimethyl carbonate Methyl acetate
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