Ethyl furaneol structure
|
Common Name | Ethyl furaneol | ||
---|---|---|---|---|
CAS Number | 27538-09-6 | Molecular Weight | 142.152 | |
Density | 1.2±0.1 g/cm3 | Boiling Point | 231.0±40.0 °C at 760 mmHg | |
Molecular Formula | C7H10O3 | Melting Point | N/A | |
MSDS | USA | Flash Point | 93.5±20.8 °C | |
Symbol |
GHS07 |
Signal Word | Warning |
Name | Homofuraneol |
---|---|
Synonym | More Synonyms |
Density | 1.2±0.1 g/cm3 |
---|---|
Boiling Point | 231.0±40.0 °C at 760 mmHg |
Molecular Formula | C7H10O3 |
Molecular Weight | 142.152 |
Flash Point | 93.5±20.8 °C |
Exact Mass | 142.062988 |
PSA | 46.53000 |
LogP | 0.87 |
Vapour Pressure | 0.0±1.0 mmHg at 25°C |
Index of Refraction | 1.501 |
Symbol |
GHS07 |
---|---|
Signal Word | Warning |
Hazard Statements | H302-H315-H319 |
Precautionary Statements | P305 + P351 + P338 |
Personal Protective Equipment | Eyeshields;Faceshields;Gloves;half-mask respirator (US);multi-purpose combination respirator cartridge (US) |
Hazard Codes | Xi |
WGK Germany | 3 |
RTECS | LU4250000 |
HS Code | 2932190090 |
HS Code | 2932190090 |
---|---|
Summary | 2932190090 other compounds containing an unfused furan ring (whether or not hydrogenated) in the structure VAT:17.0% Tax rebate rate:9.0% Supervision conditions:none MFN tariff:6.5% General tariff:20.0% |
Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles.
Food Chem. 206 , 274-83, (2016) Commercial tannins from several botanical sources and with different chemical and technological characteristics are used in the food and winemaking industries. Different ways to check their botanical ... |
|
Enzymatic synthesis of stable, odorless, and powdered furanone glucosides by sucrose phosphorylase.
Biosci. Biotechnol. Biochem. 64 , 134, (2000) Sucrose phosphorylase from Leuconostoc mesenteroides catalyzed transglucosylation from sucrose to 4-hydroxy-3(2H)-furanone derivatives. When 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 2-ethyl-4-... |
|
Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
J. Agric. Food Chem. 55(15) , 6262-9, (2007) Application of aroma extract dilution analysis (AEDA) to the volatiles isolated from a commercial Japanese soy sauce revealed 30 odor-active compounds in the flavor dilution (FD) factor range of 8-409... |
3(2H)-Furanone, 2-ethyl-4-hydroxy-5-methyl- |
MFCD03411593 |
5-ETHYL-4-HYDROXY-2-METHYL-FURAN-3-ONE |
EINECS 248-514-6 |
T5O CV BHJ B1 DQ E2 |
Ethyl furaneol |
UNII:VRF4YF0C3X |
4-hydroxy-2-methyl-5-ethyl-3-oxo-2H-furan |
UNII:PG3201707P |
5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone |
4-Hydroxy-5-ethyl-2-methyl-3(2H)-furanone |
homofuronol |
2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone |
5-ETHYL-4-HYDROXY-2-METHYL-3-FURANONE |
T5O CV BHJ B2 DQ E1 |
5-Ethyl-4-hydroxy-2-methylfuran-3(2H)-one |
Methyl furaneol |
FEMA 3623 |
3(2H)-Furanone, 5-ethyl-4-hydroxy-2-methyl- |
SOY FURANEOL |