5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone

Formula: C₇H₁₀O₃
Molecular weight: 142.1525
IUPAC Standard InChI: InChI=1S/C7H10O3/c1-3-5-7(9)6(8)4(2)10-5/h4,9H,3H2,1-2H3
IUPAC Standard InChIKey: QJYOEDXNPLUUAR-UHFFFAOYSA-N
CAS Registry Number: 27538-09-6
Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript.
Other names: 4-hydroxy-5-ethyl-2-methyl-3(2H)-furanone; 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone (EHMF); 5-ethyl-4-hydroxy-2-methylfuran-3(2H)-one
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Gas Chromatography

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Van Den Dool and Kratz RI, non-polar column, temperature ramp

Column type	Active phase	I	Reference	Comment
Capillary	DB-5	1140.	Steinhaus and Schieberle, 2007	30. m/0.32 mm/0.25 μm, 40. C @ 2. min, 6. K/min, 240. C @ 10. min

Van Den Dool and Kratz RI, polar column, temperature ramp

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Column type	Active phase	I	Reference	Comment
Capillary	FFAP	2088.	Steinhaus and Schieberle, 2007	30. m/0.32 mm/0.25 μm, 40. C @ 2. min, 6. K/min, 240. C @ 10. min

Normal alkane RI, non-polar column, temperature ramp

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Column type	Active phase	I	Reference	Comment
Capillary	DB-5	1078.	Lin, Rouseff, et al., 2002	30. m/0.32 mm/0.25 μm, He, 7. K/min; T_start: 40. C; T_end: 290. C

Normal alkane RI, polar column, temperature ramp

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Column type	Active phase	I	Reference	Comment
Capillary	DB-Wax	2111.	López, Ortín, et al., 2003	30. m/0.32 mm/0.5 μm, H2, 40. C @ 5. min, 4. K/min; T_end: 200. C
Capillary	DB-Wax	2090.	Hayata, Sakamoto, et al., 2002	60. m/0.25 mm/0.25 μm, He, 40. C @ 10. min, 3. K/min, 220. C @ 10. min

Normal alkane RI, polar column, custom temperature program

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Column type	Active phase	I	Reference	Comment
Capillary	DB-FFAP	2080.	Guth, 1997	30. m/0.32 mm/0.25 μm; Program: 35C (1min) => 40C/min => 60C (1min) => 6C/min => 250C (10min)

References

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Steinhaus and Schieberle, 2007
Steinhaus, P.; Schieberle, P., Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science, J. Agric. Food Chem., 2007, 55, 15, 6262-6269, https://doi.org/10.1021/jf0709092 . [all data]

Lin, Rouseff, et al., 2002
Lin, J.; Rouseff, R.L.; Barros, S.; Naim, M., Aroma composition changes in early season grapefruit juice produced from thermal concentration, J. Agric. Food Chem., 2002, 50, 4, 813-819, https://doi.org/10.1021/jf011154g . [all data]

López, Ortín, et al., 2003
López, R.; Ortín, N.; Pérez-Trujillo, J.P.; Cacho, J.; Ferreira, V., Impact odorants of different young white wines from the Canary islands, J. Agric. Food Chem., 2003, 51, 11, 3419-3425, https://doi.org/10.1021/jf026045w . [all data]

Hayata, Sakamoto, et al., 2002
Hayata, Y.; Sakamoto, T.; Kozuka, H.; Sakamoto, K.; Osajima, Y., Analysis of aromatic volatile compounds in 'Miyabi' melon (Cucumis melo L.) using the Porapak Q column, J. Jpn. Soc. Hortic. Sci., 2002, 71, 4, 517-525, https://doi.org/10.2503/jjshs.71.517 . [all data]

Guth, 1997
Guth, H., Identification of character impact odorants of different white wine varieties, J. Agric. Food Chem., 1997, 45, 8, 3022-3026, https://doi.org/10.1021/jf9608433 . [all data]

Notes

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Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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