homofuraneol

• Formula: C₇H₁₀O₃
• Molecular weight: 142.1525
• IUPAC Standard InChI: InChI=1S/C7H10O3/c1-3-5-7(9)6(8)4(2)10-5/h5,8H,3H2,1-2H3 Copy

  
• IUPAC Standard InChIKey: GWCRPYGYVRXVLI-UHFFFAOYSA-N Copy
• CAS Registry Number: 27538-10-9
• 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.
• Species with the same structure:
  • Homofuraneol
• Other names: 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone; 3(2H)-Furanone, 2-ethyl-4-hydroxy-5-methyl-; 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone (homofuraneol); 4-hydroxy-2-ethyl-5methyl-3(2H)-furanone; 4-Hydroxy-2-ethyl-5-methyl-3(2H)-furanone (HEMF); 4-hydroxy-2- or 5-ethyl-5- and 2-methyl-3(2H)-furanone; 2(or 5)-ethyl-4-hydroxy-5(or 2)-methyl- 3(2H)-furanone (Homofuraneol); 2-ethyl-4-hydroxy-5-methyl-(2 H)-furanone (homofuraneol); ethyl 4-hydroxy-5-methyl-3(2H)-furanone (homofuraneol); 2-ethyl-4-hydroxy-5-methylfuran-3(2H)-one
• Information on this page:
  • Van Den Dool and Kratz RI, non-polar column, custom temperature program
  • References
  • Notes
• Other data available:
  • Gas Chromatography
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Van Den Dool and Kratz RI, non-polar column, custom temperature program

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

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

References

Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Klesk and Qian, 2003
Klesk, K.; Qian, M., Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. Iaciniatus L.) blackberries, J. Agric. Food Chem., 2003, 51, 11, 3436-3441, https://doi.org/10.1021/jf0262209 . [all data]

Zehentbauer and Reineccius, 2002
Zehentbauer, G.; Reineccius, G.A., Determination of key aroma components of cheddar cheese using dynamic headspace dilution assay, Flavour Fragr. J., 2002, 17, 4, 300-305, https://doi.org/10.1002/ffj.1102 . [all data]

Hofmann and Schieberle, 1997
Hofmann, T.; Schieberle, P., Identification of potent aroma compounds in thermally treated mixtures of glucose/cysteine and rhamnose/cysteine using aroma extract dilution techniques, J. Agric. Food Chem., 1997, 45, 3, 898-906, https://doi.org/10.1021/jf960456t . [all data]

Milo and Reineccius, 1997
Milo, C.; Reineccius, G.A., Identification and quantification of potent odorants in regular-fat and low-fat mild cheddar cheese, J. Agric. Food Chem., 1997, 45, 9, 3590-3594, https://doi.org/10.1021/jf970152m . [all data]

Notes

Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, References

• Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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