Furaneol
 | |
| Names | |
|---|---|
| IUPAC name
4-Hydroxy-2,5-dimethyl-3-furanone | |
| Other names
• 4-Hydroxy-2,5-dimethyl-3(2H)-furanone • Alletone • Pineapple ketone • Strawberry furanone • Dimethylhydroxy furanone | |
| Identifiers | |
| 3D model (JSmol) |
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| Abbreviations | DMHF |
| ChEBI | |
| ChemSpider | |
| ECHA InfoCard | 100.020.826 |
| PubChem CID |
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| UNII | |
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| Properties | |
| C6H8O3 | |
| Molar mass | 128.13 g/mol |
| Melting point | 73 to 77 °C (163 to 171 °F; 346 to 350 K) |
| Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
 verify (what is  ?) | |
| Infobox references | |
Furaneol, or strawberry furanone, is a organic compound used in the flavor and perfume industry. It is formally a derivative of furan. It is a white or colorless solid that is soluble in water and organic solvents.[2]
Odor and occurrence
Although malodorous at high concentrations, it exhibits a sweet strawberry aroma when dilute.[2] It is found in strawberries[3] and a variety of other fruits and it is partly responsible for the smell of fresh pineapple.[4] It is also important for odour of buckwheat,[5] and tomato.[6]
Biosynthesis
It is one of several products from the dehydration of glucose. Its immediate biosynthetic precursor is the glucoside, derived from dehydration of sucrose.[2]
References
- ↑ 4-Hydroxy-2,5-dimethyl-3(2H)-furanone at Sigma-Aldrich
- 1 2 3 Zabetakis, I.; Gramshaw, J. W.; Robinson, D. S. (1999). "2,5-Dimethyl-4-hydroxy-2H-furan-3-one and its derivatives: analysis, synthesis and biosynthesis - a review". Food Chemistry. 65: 139–151. doi:10.1016/S0308-8146(98)00203-9.
- ↑ Ulrich, D. et al. 1995. Analysis of strawberry flavour - Quantification of the volatile components of varieties of cultivated and wild strawberries. Z. Lebensm. UNters. Forsch. 200:217-220
- ↑ Tokitomo Y, Steinhaus M, Büttner A, Schieberle P (2005). "Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation". Biosci. Biotechnol. Biochem. 69 (7): 1323–30. PMID 16041138. doi:10.1271/bbb.69.1323.
- ↑ Janes D, Kantar D, Kreft S, Prosen H (2008). "Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS". Food Chemistry. 112: 120. doi:10.1016/j.foodchem.2008.05.048.
- ↑ Buttery, R.G. et al. 2001. Analysis of furaneol in tomato using dynamic headspace sampling with sodium sulfate. J. Agric. Food Chem. 49:4349-4351
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