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19322-27-1

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19322-27-1 Usage

Chemical Properties

Different sources of media describe the Chemical Properties of 19322-27-1 differently. You can refer to the following data:
1. 4-Hydroxy-5-methyl-3(2H)-furanone has a fruity caramel or “burnt pineapple” aroma
2. white to light yellow crystal powde

Occurrence

Reported found in beef broth, guava, raspberry and shoyu (fermented soya hydrolysate)

Uses

4-Hydroxy-5-methyl-3-furanone may be used in oxidoreductase assay for the evaluation of oxidoreductase activity.

Definition

ChEBI: A member of the class of furans that is 5-methyl-2,3-dihydrofuran with a hydroxy group at position 4 and a keto group at position 3.

General Description

4-Hydroxy-5-methyl-3-furanone is the key flavor component of beef broth and shoyu (soy sauce).

Check Digit Verification of cas no

The CAS Registry Mumber 19322-27-1 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 1,9,3,2 and 2 respectively; the second part has 2 digits, 2 and 7 respectively.
Calculate Digit Verification of CAS Registry Number 19322-27:
(7*1)+(6*9)+(5*3)+(4*2)+(3*2)+(2*2)+(1*7)=101
101 % 10 = 1
So 19322-27-1 is a valid CAS Registry Number.

19322-27-1 Well-known Company Product Price

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  • Aldrich

  • (560006)  4-Hydroxy-5-methyl-3-furanone  97%

  • 19322-27-1

  • 560006-5G

  • 2,192.58CNY

  • Detail

19322-27-1SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 17, 2017

Revision Date: Aug 17, 2017

1.Identification

1.1 GHS Product identifier

Product name 4-hydroxy-5-methyl-3-furanone

1.2 Other means of identification

Product number -
Other names 4-hydroxy-5-methyl-3-oxo-2H-furan

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only. Food additives -> Flavoring Agents
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:19322-27-1 SDS

19322-27-1Relevant articles and documents

Characteristic flavor formation of thermally processed N-(1-deoxy-α-D-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal

Zhan, Huan,Cui, Heping,Yu, Junhe,Hayat, Khizar,Wu, Xian,Zhang, Xiaoming,Ho, Chi-Tang

, (2021/09/28)

The role of amino acids and α-dicarbonyls in the flavor formation of Amadori rearrangement product (ARP) during thermal processing was investigated. Comparisons of the volatile compounds and their concentrations when N-(1-deoxy-α-D-ribulos-1-yl)-glycine r

D-galacturonic acid as a highly reactive compound in nonenzymatic browning. 1. Formation of browning active degradation products

Bornik, Maria-Anna,Kroh, Lothar W.

, p. 3494 - 3500 (2013/06/05)

Thermal treatment of an aqueous solution of d-galacturonic acid at pH 3, 5, and 8 led to rapid browning of the solution and to the formation of carbocyclic compounds such as reductic acid (2,3-dihydroxy-2-cyclopenten-1-one), DHCP (4,5-dihydroxy-2-cyclopenten-1-one), and furan-2-carbaldehyde, as degradation products in weak acidic solution. Studies on their formation revealed 2-ketoglutaraldehyde as their common key intermediate. Norfuraneol (4-hydroxy-5-methyl-3-(2H)-furanone) is a typical alkaline degradation product and formed after isomerization. Further model studies revealed reductic acid as an important and more browning active compound than furan-2-carbaldehyde, which led to a red color of the model solution. This red-brown color is also characteristic of thermally treated uronic acid solutions.

The effect of high pressure on the formation of volatile products in a model Maillard reaction

Bristow, Mark,Isaacs, Neil S.

, p. 2213 - 2218 (2007/10/03)

Reaction progress in the formation and subsequent decay of several of the volatile products from a model Maillard reaction between lysine and xylose has been followed at pH 7 and 10 and at elevated pressures. At low pH, the buildup and decay of 5-methyl-4-hydroxy-3(2H)-furanone and several minor products were observed. The application of high pressure results in a much diminished maximum concentration of each although the time to the maximum is unaffected. At pH 10, products contain nitrogen heterocycles with 2-methylpyrazine being the principal one which builds up and only slowly decays with time. Again, the yield is greatly reduced by pressure. The results are interpreted in terms of the inhibition by pressure of the formation of the precursor the Amadori rearrangement product which affects subsequent products. In some instances rates of formation are also found to be slightly inhibited while degradation of these products is accelerated. The corresponding mechanisms are examined in the light of these results.

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