العربية
中文
english
français
Español
FAO Home
Food safety & quality
Scientific advice
Calls for data and experts
Microbiological risks and JEMRA
Chemical risks and JECFA
JECFA publications from meetings
Guidelines
Summary reports
Full reports
Toxicological monographs
Other scientific advice
Food safety and quality
|
share
>
Scientific advice
>
Chemical risks and JECFA
Online Edition: "Specifications for Flavourings"
Online help
About the data
Analytical Methods (Volume 4)
New search
Print
Flavouring
4-Hydroxy-2,5-dimethyl-3(2H)-furanone
Synonym(s)
Furaneol;Strawberry furanone;2,5-Dimethyl-3-hydroxy-4-oxo-4,5-dihydrofuran;2,5-Dimethyl-4,5-dihydrofuran-3-ol-4-one
Latest JECFA evaluation
2004 (Session 63)
Status of specification
Full
Information required
Chemical name
4-Hydroxy-2,5-dimethylfuran-3(2H)-one
JECFA number
1446
CAS number
3658-77-3
FEMA number
3174
COE number
FLAVIS number
13.010
Molecular weight
128.13
Chemical formula
C6H8O3
Physical form/odour
Colourless to white solid; Fruity caramel or burnt pineapple aroma
Solubility
Soluble in oil; Insoluble in water
Solubility in ethanol
Soluble
Boiling point (°C)
Assay min %
98%
Acid value max
3
Refractive index
Specific gravity
Other requirements
mp: 78-80°
ID Test
HNMR IR MS
Spectrum