4-Hydroxy-5-methyl-3-furanone

Synonym(s):toffee furanone

white to light yellow crystal powde

4-Hydroxy-5-methyl-3(2H)-furanone has a fruity caramel or “burnt pineapple” aroma

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

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

4-Hydroxy-5-methyl-3-furanone is a substituted furan for proteomics research

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.

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

Melting point:	129-133 °C(lit.)
Boiling point:	218.3±40.0 °C(Predicted)
Density	1.382±0.06 g/cm3(Predicted)
FEMA	3635 \| 4-HYDROXY-5-METHYL-3(2H)-FURANONE
storage temp.	under inert gas (nitrogen or Argon) at 2-8°C
solubility	Chloroform (Sparingly), DMSO (Slightly), Methanol (Slightly)
form	Solid
pka	9.61±0.20(Predicted)
color	Light Yellow to Yellow
Odor	roast meat odor
JECFA Number	1450
CAS DataBase Reference	19322-27-1(CAS DataBase Reference)
NIST Chemistry Reference	4-hydroxy-5-methyl-3(2H)-furanone(19322-27-1)
EPA Substance Registry System	3(2H)-Furanone, 4-hydroxy-5-methyl- (19322-27-1)