CAS No.28664-35-9,2(5H)-Furanone,3-hydroxy-4,5-dimethyl- Suppliers

Detail of "28664-35-9"

CAS Number:

28664-35-9

Name:

2(5H)-Furanone,3-hydroxy-4,5-dimethyl-

Superlist Name:

4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one

Molecular Structure:

Formula:

C₆H₈O₃

Molecular Weight:

128.13

Deleted CAS:

87021-36-1

Synonyms:

3,4-Dimethyl-2-hydroxy-2-butan-1,4-olide;3-Hydroxy-4,5-dimethyl-2(5H)-furanone;4,5-Dimethyl-3-hydroxy-2(5H)-furanone;Sautalone;Sotolon;Sotolone;

EINECS:

249-136-4

Density:

1.249 g/cm³

Melting Point:

26-29 °C(lit.)

Boiling Point:

312 °C at 760 mmHg

Flash Point:

149.2 °C

Appearance:

clear yellow liquid

Hazard Symbols:

Risk Codes:

20/22

Safety:

36 Details

Reference

Identification of 4,5-dimethyl-3-hydroxy-2(5H)-furanone (sotolone) and ethyl 9-hydroxynonanoate in botrytised wine and evaluation of the roles of compounds characteristic of it: Identification of 4,5-dimethyl-3-hydroxy-2(5H)-furanone (sotolone) and ethyl 9-hydroxynonanoate in botrytised wine and evaluation of the roles of compounds characteristic of it. Masuda, Masahiro; Okawa, Eiichi; Nishimura, Kiichi; Yunome, Hideo (Lab. Qual. Control, Suntory Ltd., Japan). Agric. Biol. Chem., 48(11), 2707-10 (English) 1984. CODEN: ABCHA6. ISSN: 0002-1369. DOCUMENT TYPE: Journal CA Section: 16 (Fermentation and Bioindustrial Chemistry) Two new components of botrytised wine were identified: sotolone (I) [28664-35-9] and Et 9-hydroxynonanoate [3639-34-7]. I, the key substance of cane sugar aroma, was identified as the sugary flavor substance of botrytised wine by gas chromatog.-mass spectrometry after column chromatog. sepn. on DEAE-Sephadex and silica gel. Et 9-hydroxynonanoate was identified by chem. ionization and electron impact mass spectrometry. To evaluate the role of 17 volatile and 5 nonvolatile compds. characteristic of botrytised wine, these compds. were added to a normal wine. This produced a sweet, honey-like flavor similar to that of botrytised wine. The importance of I and the role of each group of flavor substances in producting this flavor was clarified by omission tests.

2-Hydroxy-3,4-dimethyl-2-buten-4-olide as a flavoring component of Japanese Bai Zhi: 2-Hydroxy-3,4-dimethyl-2-buten-4-olide as a flavoring component of Japanese Bai Zhi. Baba, Kimiye; Matsuyama, Youko; Fukumoto, Masayo; Kozawa, Mitsugi (Osaka Coll. Pharm., Matsubara 580, Japan). Planta Med., (1), 64-6 (English) 1985. CODEN: PLMEAA. ISSN: 0032-0943. DOCUMENT TYPE: Journal CA Section: 63 (Pharmaceuticals) Section cross-reference(s): 17, 62 A characteristic flavoring compd., I [28664-35-9], was isolated from Japanese Bai Zhi (Japanese name, Wabyakushi, the root of Angelica dahurica Benth. et Hook. var. dahurica Benth. et Hook., Umbelliferae).

Detail of "28664-35-9"

2(5H)-Furanone,3-hydroxy-4,5-dimethyl-

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CAS No.28664-35-9 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one

CAS No.28664-35-9 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one

CAS No.28664-35-9 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one

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CAS No.28664-35-9 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one

CAS No.28664-35-9 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one

CAS No.28664-35-9 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one

CAS No.28664-35-9 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one

CAS No.28664-35-9 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one

CAS No.28664-35-9 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one

CAS No.28664-35-9 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one

CAS No.28664-35-9 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one

CAS No.28664-35-9 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one

CAS No.28664-35-9 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one

Reference