4166-20-5 Usage
Identification
▼▲
CAS.No.:?
4166-20-5?
FL.No.:?
13.099
FEMA.No.:?
3797
NAS.No.:?
n/a?
CoE.No.:?
n/a?
EINECS.No.:?
n/a?
JECFA.No.:?
1456
Description
May contain ~3.0% 4-hydroxy-2,5-dimethyl-3(2H)-furanone.* Organoleptic characteristics: caramel, savory. Used in commercial meat flavors. First used in food in 1988.
Regulatory Status
CoE: n/a
FDA: n/a
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2004).
Usage
Reported uses (ppm): (FEMA, 1996)
▼▲
Food Category?
Usual?
Max.?
Baked.goods?
5
10
Confection,.frosting?
2
5
Gelatins,.puddings?
2
5
Hard.candy?
2
5
Imitation.dairy?
2
5
Snack.foods?
2
5
Soft.candy?
2
5
Soups?
1
2
Natural occurrence
Reported present in strawberry (0.001–0.01).
Chemical Properties
Different sources of media describe the Chemical Properties of 4166-20-5 differently. You can refer to the following data:
1. Colorless to light yellow liqui
2. May contain ~3.0% 4-hydroxy-2,5-dimethyl-3(2H)-furanone.* Organoleptic characteristics: caramel, savory. Used in
commercial meat flavors. First used in food in 1988.
Occurrence
Reported present in strawberry (0.001–0.01).
Uses
Different sources of media describe the Uses of 4166-20-5 differently. You can refer to the following data:
1. 2,5-Dimethyl-4-oxo-4,5-dihydrofuran-3-yl acetate is furanone derivative; used in manufacturing method of silver nanowire by reacting silver salt in polyol in presence of growth regulator, halide salt, and specific furanone derivative.
2. This compound enhances the profile of brown flavors, including caramel, butterscotch, molasses, brown sugar, chocolate mocha, coffee and toffee. It will add to the sweet caramelic notes of browned butter, custard, dulce de leche, strawberry and other fruit jams, BBQ, fried eggs and roasted meat and nuts and soy sauce flavors.
Taste threshold values
75% of a taste panel found furaneol acetate intolerable at 0.03–0.06% in water containing 5% sucrose.
General Description
Natural occurence: Yellow passion fruit, strawberry and microwave-blanched peanuts
Biochem/physiol Actions
Taste at 20-40ppm
Synthesis
Synthesized from furaneol and acetic acid
Check Digit Verification of cas no
The CAS Registry Mumber 4166-20-5 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 4,1,6 and 6 respectively; the second part has 2 digits, 2 and 0 respectively.
Calculate Digit Verification of CAS Registry Number 4166-20:
(6*4)+(5*1)+(4*6)+(3*6)+(2*2)+(1*0)=75
75 % 10 = 5
So 4166-20-5 is a valid CAS Registry Number.
InChI:InChI=1/C6H6O3/c1-5(7)9-6-3-2-4-8-6/h2-4H,1H3
4166-20-5Relevant articles and documents
Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds
Kanzler, Clemens,Haase, Paul T.,Schestkowa, Helena,Kroh, Lothar W.
, p. 7829 - 7837 (2016/10/31)
It is well established that a wide range of reductones is formed in the course of the Maillard reaction and that these substances contribute to the oxidative stability of food. The aim of this study was to analyze 12 important heterocyclic intermediates with and without reductone structure as well as structurally related substances under equal conditions to compare their antioxidant properties in detail. For this purpose, five methods were selected including photometrical methods such as the trolox equivalent antioxidant capacity assay and an electron paramagnetic resonance spectroscopic method. Reductones with furan-3-one structure and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one were reducing in all assays, whereas isomaltol and maltol did not react in assays based on the reduction of metal ions because of their complexing abilities. The introduction of protecting groups to the free hydroxyl functions of selected reductones could nearly eliminate their reducing abilities. In addition, the oxidation products of the different reductive heterocycles were compared after treatment with iodine. Mainly short-chained organic acids such as lactic, glycolic, and glyceric acid are formed as result of the degradation, which indicates 1,3-dicarbonyl cleavage reactions of corresponding tricarbonyl compounds as intermediates of the oxidation.
