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3420-59-5

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3420-59-5 Usage

General Description

1-(3-Hydroxy-2-furyl)ethanone, also known as furaneol, is a natural organic compound that belongs to the family of furan derivatives. It is a yellow to brown liquid with a sweet, caramel-like odor and is commonly found in various fruits and vegetables, including strawberries, pineapples, and tomatoes. Furaneol is widely used in the flavor and fragrance industry due to its sweet and fruity aroma, and is often employed as a flavoring agent in food products such as beverages, confectionery, and baked goods. It is also reported to have antioxidant and antimicrobial properties, making it potentially useful in the food and pharmaceutical industries. Additionally, furaneol has been studied for its potential health benefits, including its ability to modulate glucose metabolism and its role as a chemopreventive agent.

Check Digit Verification of cas no

The CAS Registry Mumber 3420-59-5 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 3,4,2 and 0 respectively; the second part has 2 digits, 5 and 9 respectively.
Calculate Digit Verification of CAS Registry Number 3420-59:
(6*3)+(5*4)+(4*2)+(3*0)+(2*5)+(1*9)=65
65 % 10 = 5
So 3420-59-5 is a valid CAS Registry Number.
InChI:InChI=1/C6H6O3/c1-4(7)6-5(8)2-3-9-6/h2-3,8H,1H3

3420-59-5SDS

SAFETY DATA SHEETS

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

Version: 1.0

Creation Date: Aug 20, 2017

Revision Date: Aug 20, 2017

1.Identification

1.1 GHS Product identifier

Product name 1-(3-hydroxyfuran-2-yl)ethanone

1.2 Other means of identification

Product number -
Other names 1-(3-hydroxy-2-furanyl)ethanone

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only.
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:3420-59-5 SDS

3420-59-5Relevant articles and documents

Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d -Glucose

Kanzler, Clemens,Schestkowa, Helena,Haase, Paul T.,Kroh, Lothar W.

, p. 8957 - 8965 (2017/10/17)

In this study, the Maillard reaction of maltose and d-glucose in the presence of l-alanine was investigated in aqueous solution at 130 °C and pH 5. The reactivity of both carbohydrates was compared in regards of their degradation, browning, and antioxidant activity. In order to identify relevant differences in the reaction pathways, the concentrations of selected intermediates such as 1,2-dicarbonyl compounds, furans, furanones, and pyranones were determined. It was found, that the degradation of maltose predominantly yields 1,2-dicarbonyls that still carry a glucosyl moiety and thus subsequent reactions to HMF, furfural, and 2-acetylfuran are favored due to the elimination of d-glucose, which is an excellent leaving group in aqueous solution. Consequently, higher amounts of these heterocycles are formed from maltose. 3-deoxyglucosone and 3-deoxygalactosone represent the only relevant C6-1,2-dicarbonyls in maltose incubations and are produced in nearly equimolar amounts during the first 60 min of heating as byproducts of the HMF formation.

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