Furaneol
- Formula: C6H8O3
- Molecular weight: 128.1259
- IUPAC Standard InChIKey: INAXVXBDKKUCGI-UHFFFAOYSA-N
- CAS Registry Number: 3658-77-3
- 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: 2,5-Dimethyl-4-hydroxy-3(2H)-furanone; 3(2H)-Furanone, 4-hydroxy-2,5-dimethyl-; 3(2H)-Furanone, 2,5-dimethyl-4-hydroxy-; Alletone; COE 536; FEMA 3174; 4-Hydroxy-2,5-dimethyl-3(2H)furanone; Pineapple ketone; 2,3-Dihydro-4-hydroxy-2,5-dimethyl-3-furanone; 2,5-Dimethyl-4-hydroxy-2,3-dihydrofuran-3-one; 2,5-Dimethyl-4-hydroxy-(2H)-furan-3-one; 4-Hydroxy-2,5-dimethylfuran-3(2H)-one; 2,5-Dimethyl-3-hydroxy-4-oxo-4,5-dihydrofuran; 2,5-dimethyl-4-hydroxy-3(2H)-furanone (Furaneol); 4-hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol); 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF); 4-hydroxy-2,5-dimethylfuran-3( 2H)-one (Furaneol); 2,5-dimethyl-4-hydroxy-2,3-dihydrofuran-3-one (furaneol); 2,5-Dimethyl-4-hydroxy-3(2H)-fuiranone; 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF); 2,5-Dimethyl-4(1H)-hydroxy-3(2H)-furanone; 2,5-dimethyl-4-hydroxy-(2H)-furan-3-one (furaneol); 4-Hydroxy-2,5-dimethyl-3-furanone; hydroxy-2,5-dimethyl-3(2H)-4-furanone (Furaneol); 4-hydroxy-2,5-dimethylfuran-2(3H)-one
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Van Den Dool and Kratz RI, non-polar column, temperature ramp
Go To: Top, References, Notes
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
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-5MS | DB-5 | DB-5 | DB-5 | DB-1 |
Column length (m) | 30. | 30. | 30. | 30. | 25. |
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.32 | 0.2 |
Phase thickness (μm) | 0.5 | 0.5 | 0.24 | 0.25 | 0.33 |
Tstart (C) | 35. | 40. | 40. | 40. | 50. |
Tend (C) | 225. | 265. | 240. | 240. | 300. |
Heat rate (K/min) | 4. | 7. | 6. | 6. | 4. |
Initial hold (min) | 5. | 2. | 2. | ||
Final hold (min) | 30. | 5. | 10. | 10. | |
I | 1097. | 1073. | 1077. | 1071. | 1068. |
Reference | Jarunrattanasri, Theerakulkait, et al., 2007 | Ruiz Perez-Cacho, Mahattanatawee, et al., 2007 | Scheidig, Czerny, et al., 2007 | Steinhaus and Schieberle, 2007 | Osorio, Alarcon, et al., 2006 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5MS | DB-5MS | DB-5MS | DB-5 | HP-5 |
Column length (m) | 60. | 60. | 30. | 30. | 30. |
Carrier gas | H2 | H2 | N2 | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 30. | 30. | 40. | 30. | 50. |
Tend (C) | 250. | 250. | 200. | 250. | 250. |
Heat rate (K/min) | 2. | 2. | 10. | 3. | 4. |
Initial hold (min) | 2. | 2. | 3. | 2. | 5. |
Final hold (min) | 2. | 2. | 20. | 2. | 15. |
I | 1051. | 1053. | 1072. | 1056. | 1060. |
Reference | Schwambach and Peterson, 2006 | Schwambach and Peterson, 2006 | Carunchia Whetstine, Croissant, et al., 2005 | Colahan-Sederstrom and Peterson, 2005 | Mahattanatawee, Goodner, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5MS | ZB-5 | ZB-5 | SPB-1 | DB-5MS |
Column length (m) | 30. | 30. | 30. | 30. | 30. |
Carrier gas | Helium | Helium | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.50 | 0.50 | 0.25 | 0.25 |
Tstart (C) | 40. | 40. | 40. | 35. | 35. |
Tend (C) | 200. | 265. | 265. | 225. | 200. |
Heat rate (K/min) | 10. | 7. | 7. | 4. | 10. |
Initial hold (min) | 3. | 5. | 5. | ||
Final hold (min) | 20. | 5. | 5. | 20. | 30. |
I | 1071. | 1062. | 1064. | 1078. | 1096. |
Reference | Whetstine, Cadwallader, et al., 2005 | Bell, 2004 | Bell, 2004 | Chisholm, Jell, et al., 2003 | Karagül-Yüceer, Vlahovich, et al., 2003 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-5MS | DB-5 | DB-5 | DB-5 | DB-5 |
Column length (m) | 60. | 30. | 60. | 30. | 30. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 40. | 35. | 40. | 35. | 40. |
Tend (C) | 310. | 250. | 275. | 200. | 220. |
Heat rate (K/min) | 3. | 4. | 7. | 10. | 10. |
Initial hold (min) | 1. | 2. | 5. | 5. | |
Final hold (min) | 20. | 4. | 30. | 30. | |
I | 1055. | 1063. | 1064. | 1083. | 1055. |
Reference | Lalel, Singh, et al., 2003 | Peterson and Reineccius, 2003 | Valim, Rouseff, et al., 2003 | Karagül-Yüceer, Cadwallader, et al., 2002 | Wu and Cadwallader, 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | DB-1 | HP-5 | DB-1 | DB-5MS |
Column length (m) | 30. | 30. | 30. | 60. | 30. |
Carrier gas | He | N2 | H2 | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 1. | 0.25 |
Tstart (C) | 35. | 40. | 35. | 30. | 40. |
Tend (C) | 200. | 240. | 280. | 200. | 200. |
Heat rate (K/min) | 10. | 7. | 5.3 | 5. | 2. |
Initial hold (min) | 5. | ||||
Final hold (min) | 30. | 5. | 5. | 30. | |
I | 1057. | 1075. | 1060.0 | 1023. | 1056. |
Reference | Karagül-Yüceer, Drake, et al., 2001 | Lin and Rouseff, 2001 | Siegmund, Derler, et al., 2001 | Wu, Wang, et al., 2000 | Chassagne, Boulanger, et al., 1999 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | BPX-5 | BPX-5 | DB-5 | DB-5 | DB-1 |
Column length (m) | 50. | 50. | 30. | 30. | 60. |
Carrier gas | He | He | H2 | H2 | |
Substrate | |||||
Column diameter (mm) | 0.325 | 0.325 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.5 | 0.5 | 0.25 | 0.25 | |
Tstart (C) | 20. | 20. | 50. | 60. | 35. |
Tend (C) | 250. | 250. | 290. | 220. | 280. |
Heat rate (K/min) | 4. | 4. | 4. | 2. | 2. |
Initial hold (min) | 2. | 2. | 3. | 10. | |
Final hold (min) | 10. | 10. | 10. | ||
I | 1075. | 1076. | 1043. | 1050. | 1024. |
Reference | Hill, Isaacs, et al., 1999 | Hill, Isaacs, et al., 1999 | da Silva, Borba, et al., 1999 | Sakho, Chassagne, et al., 1997 | Specht and Baltes, 1994 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary |
---|---|
Active phase | DB-1 |
Column length (m) | 50. |
Carrier gas | He |
Substrate | |
Column diameter (mm) | 0.32 |
Phase thickness (μm) | 1.05 |
Tstart (C) | 40. |
Tend (C) | 260. |
Heat rate (K/min) | 2. |
Initial hold (min) | |
Final hold (min) | 40. |
I | 1031. |
Reference | Wu, Kuo, et al., 1991 |
Comment | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Jarunrattanasri, Theerakulkait, et al., 2007
Jarunrattanasri, A.; Theerakulkait, C.; Cadwallader, K.R.,
Aroma Components of Acid-Hydrolyzed Vegetable Protein Made by Partial Hydrolysis of Rice Bran Protein,
J. Agric. Food Chem., 2007, 55, 8, 3044-3050, https://doi.org/10.1021/jf0631474
. [all data]
Ruiz Perez-Cacho, Mahattanatawee, et al., 2007
Ruiz Perez-Cacho, P.; Mahattanatawee, K.; Smoot, J.M.; Rouseff, R.,
Identification of Sulfur Volatiles in Canned Orange Juices Lacking Orange Flavor,
J. Agric. Food Chem., 2007, 55, 14, 5761-5767, https://doi.org/10.1021/jf0703856
. [all data]
Scheidig, Czerny, et al., 2007
Scheidig, C.; Czerny, M.; Schieberle, P.,
Changes in Key Odorants of Raw Coffee Beans during Storage under Defined Conditions,
J. Agric. Food Chem., 2007, 55, 14, 5768-5775, https://doi.org/10.1021/jf070488o
. [all data]
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]
Osorio, Alarcon, et al., 2006
Osorio, C.; Alarcon, M.; Moreno, C.; Bonilla, A.; Barrios, J.; Garzon, C.; Duque, C.,
Characterization of Odor-Active Volatiles in Champa ( Campomanesia lineatifolia R. P.),
J. Agric. Food Chem., 2006, 54, 2, 509-516, https://doi.org/10.1021/jf052098c
. [all data]
Schwambach and Peterson, 2006
Schwambach, S.L.; Peterson, D.G.,
Reduction of Stale Flavor Development in Low-Heat Skim Milk Powder via Epicatechin Addition,
J. Agric. Food Chem., 2006, 54, 2, 502-508, https://doi.org/10.1021/jf0519764
. [all data]
Carunchia Whetstine, Croissant, et al., 2005
Carunchia Whetstine, M.E.; Croissant, A.E.; Drake, M.A.,
Characterization of Dried Whey Protein Concentrate and Isolate Flavor,
J. Dairy Sci., 2005, 88, 11, 3826-3839, https://doi.org/10.3168/jds.S0022-0302(05)73068-X
. [all data]
Colahan-Sederstrom and Peterson, 2005
Colahan-Sederstrom, P.M.; Peterson, D.G.,
Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition,
J. Agric. Food Chem., 2005, 53, 2, 398-402, https://doi.org/10.1021/jf0487248
. [all data]
Mahattanatawee, Goodner, et al., 2005
Mahattanatawee, K.; Goodner, K.L.; Baldwin, E.A.,
Volatile constituents and character impact compounds of selected Florida's tropical fruit,
Proc. Fla. State Hort. Soc., 2005, 118, 414-418. [all data]
Whetstine, Cadwallader, et al., 2005
Whetstine, M.E.C.; Cadwallader, K.R.; Drake, M.A.,
Characterization of aroma compounds responsible for the rosy/floral flavor in cheddar cheese,
J. Agric. Food Chem., 2005, 53, 8, 3126-3132, https://doi.org/10.1021/jf048278o
. [all data]
Bell, 2004
Bell, W.A.-M.,
Examination of Aroma Volatiles Formed from Thermal Processing of Florida Reconstituted Grapefruit Juice. A Thesis presented to the graduate school of the university of Florida in partial fulfillment of the requirements for the degree of master of science, 2004. [all data]
Chisholm, Jell, et al., 2003
Chisholm, M.G.; Jell, J.A.; Cass, D.M., Jr.,
Characterization of the major odorants found in the peel oil of Citrus reticulata Blanco cv. Clementine using gas chromatography-olfactometry,
Flavour Fragr. J., 2003, 18, 4, 275-281, https://doi.org/10.1002/ffj.1188
. [all data]
Karagül-Yüceer, Vlahovich, et al., 2003
Karagül-Yüceer, Y.; Vlahovich, K.N.; Drake, M.A.; Cadwallader, K.R.,
Characteristic aroma components of rennet casein,
J. Agric. Food Chem., 2003, 51, 23, 6797-6801, https://doi.org/10.1021/jf0345806
. [all data]
Lalel, Singh, et al., 2003
Lalel, H.J.D.; Singh, Z.; Chye Tan, S.,
Glycosidically-bound aroma volatile compounds in the skin and pulp of 'Kensington Pride' mango fruit at different stages of maturity,
Postharvest Biol. Technol., 2003, 29, 2, 205-218, https://doi.org/10.1016/S0925-5214(02)00250-8
. [all data]
Peterson and Reineccius, 2003
Peterson, D.G.; Reineccius, G.A.,
Determination of the aroma impact compounds in heated sweet cream butter,
Flavour Fragr. J., 2003, 18, 4, 320-324, https://doi.org/10.1002/ffj.1228
. [all data]
Valim, Rouseff, et al., 2003
Valim, M.F.; Rouseff, R.L.; Lin, J.,
Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar,
J. Agric. Food Chem., 2003, 51, 4, 1010-1015, https://doi.org/10.1021/jf025738+
. [all data]
Karagül-Yüceer, Cadwallader, et al., 2002
Karagül-Yüceer, Y.; Cadwallader, K.R.; Drake, M.A.,
Volatile flavor components of stored nonfat dry milk,
J. Agric. Food Chem., 2002, 50, 2, 305-312, https://doi.org/10.1021/jf010648a
. [all data]
Wu and Cadwallader, 2002
Wu, Y.-F.G.; Cadwallader, K.R.,
Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein,
J. Agric. Food Chem., 2002, 50, 10, 2900-2907, https://doi.org/10.1021/jf0114076
. [all data]
Karagül-Yüceer, Drake, et al., 2001
Karagül-Yüceer, Y.; Drake, M.; Cadwallader, K.R.,
Aroma-active components of nonfat dry milk,
J. Agric. Food Chem., 2001, 49, 6, 2948-2953, https://doi.org/10.1021/jf0009854
. [all data]
Lin and Rouseff, 2001
Lin, J.; Rouseff, R.L.,
Characterization of aroma-impact compounds in cold-pressed grapefruit oil using time-intensity GC-olfactometry and GC-MS,
Flavour Fragr. J., 2001, 16, 6, 457-463, https://doi.org/10.1002/ffj.1041
. [all data]
Siegmund, Derler, et al., 2001
Siegmund, B.; Derler, K.; Pfannhauser, W.,
Changes in the aroma of a strawberry drink during storage,
J. Agric. Food Chem., 2001, 49, 7, 3244-3252, https://doi.org/10.1021/jf010116u
. [all data]
Wu, Wang, et al., 2000
Wu, C.-M.; Wang, Z.; Wu, Q.H.,
Volatile compounds produced from monosodium glutamate in common food cooking,
J. Agric. Food Chem., 2000, 48, 6, 2438-2442, https://doi.org/10.1021/jf9907743
. [all data]
Chassagne, Boulanger, et al., 1999
Chassagne, D.; Boulanger, R.; Crouzet, J.,
Enzymatic hydrolysis of edible Passiflora fruit glycosides,
Food Chem., 1999, 66, 3, 281-288, https://doi.org/10.1016/S0308-8146(99)00044-8
. [all data]
Hill, Isaacs, et al., 1999
Hill, V.M.; Isaacs, N.S.; Ledward, D.A.; Ames, J.M.,
Effect of high hydrostatic pressure on the volatile components of a glucose-lysine model system,
J. Agric. Food Chem., 1999, 47, 9, 3675-3681, https://doi.org/10.1021/jf990124z
. [all data]
da Silva, Borba, et al., 1999
da Silva, U.F.; Borba, E.L.; Semir, J.; Marsaioli, A.J.,
A simple solid injection device for the analyses of Bulbophyllum (Orchidaceae) volatiles,
Phytochemistry, 1999, 50, 1, 31-34, https://doi.org/10.1016/S0031-9422(98)00459-2
. [all data]
Sakho, Chassagne, et al., 1997
Sakho, M.; Chassagne, D.; Crouzet, J.,
African mango glycosidically bound volatile compounds,
J. Agric. Food Chem., 1997, 45, 3, 883-888, https://doi.org/10.1021/jf960277b
. [all data]
Specht and Baltes, 1994
Specht, K.; Baltes, W.,
Identification of volatile flavor compounds with high aroma values from shallow-fried beef,
J. Agric. Food Chem., 1994, 42, 10, 2246-2253, https://doi.org/10.1021/jf00046a031
. [all data]
Wu, Kuo, et al., 1991
Wu, P.; Kuo, M.-C.; Hartman, T.G.; Rosen, R.T.; Ho, C.-T.,
Free and glycosidically bound aroma compounds in pineapple (Ananas comosus L. Merr.),
J. Agric. Food Chem., 1991, 39, 1, 170-172, https://doi.org/10.1021/jf00001a033
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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