Furaneol acetate

Chemical properties

Colorless to light yellow liqui

Chemical properties

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).

The Uses of Furaneol acetate

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.

The Uses of Furaneol acetate

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.

Definition

ChEBI: Furaneol acetate is a member of oxolanes.

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