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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- Other data available:
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Normal alkane 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 | DB-5 | RTX-5 MS | DB-5 | DB-5 MS | DB-5 |
Column length (m) | 25. | 30. | 60. | 30. | 30. |
Carrier gas | Helium | Helium | Helium | He | |
Substrate | |||||
Column diameter (mm) | 0.20 | 0.25 | 0.32 | 0.25 | 0.32 |
Phase thickness (μm) | 0.33 | 0.50 | 1.0 | 0.25 | 0.25 |
Tstart (C) | 50. | 35. | 35. | 40. | 40. |
Tend (C) | 240. | 225. | 240. | 200. | 290. |
Heat rate (K/min) | 20. | 6. | 15. | 8. | 7. |
Initial hold (min) | 1. | 5. | 7. | 3. | |
Final hold (min) | 10. | 10. | 20. | ||
I | 1046. | 1071. | 1064. | 1047. | 1059. |
Reference | Cais-Sokolinska, Majcher, et al., 2011 | Watcharananun, Cadwallader, et al., 2009 | Gogus, Ozel, et al., 2007 | Schirack, Drake, et al., 2006 | Lin, Rouseff, et al., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | DB-5MS | OV-101 | DB-5MS | DB-5 |
Column length (m) | 30. | 30. | 15. | 60. | 30. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.53 | 0.32 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 1.5 | 0.25 | 0.5 | |
Tstart (C) | 40. | 40. | 35. | 40. | 35. |
Tend (C) | 230. | 225. | 250. | 200. | 275. |
Heat rate (K/min) | 6. | 6. | 6. | 2. | 6. |
Initial hold (min) | 2. | 5. | 5. | ||
Final hold (min) | 5. | 30. | 30. | ||
I | 1067. | 1070. | 1034. | 1061. | 1060. |
Reference | Sanz, Czerny, et al., 2002 | Cadwallader and Heo, 2001 | Friedrich, Acree, et al., 2001 | Lee, Suriyaphan, et al., 2001 | Rouseff, Jella, et al., 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5MS | DB-5 | OV-101 | DB-1 | BP-5 |
Column length (m) | 30. | 30. | 50. | 60. | 50. |
Carrier gas | He | H2 | Nitrogen | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.5 | 1. | 1. | |
Tstart (C) | 40. | 60. | 40. | 40. | 40. |
Tend (C) | 195. | 245. | 200. | 260. | 190. |
Heat rate (K/min) | 5. | 3. | 2. | 2. | 2. |
Initial hold (min) | 5. | 3. | 10. | 5. | |
Final hold (min) | 40. | 20. | |||
I | 1065. | 1062. | 1032. | 1049. | 1081. |
Reference | Suriyaphan, Drake, et al., 2001 | Kotseridis and Baumes, 2000 | Tamura, Boonbumrung, et al., 2000 | Chen and Ho, 1999 | Lopez, Ferreira, et al., 1999 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-1 | OV-101 | HP-1 | HP-1 | DB-1 |
Column length (m) | 25. | 10. | 25. | 25. | 60. |
Carrier gas | Helium | He | |||
Substrate | |||||
Column diameter (mm) | 0.20 | 0.25 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.52 | 1.0 | |||
Tstart (C) | 35. | 35. | 35. | 35. | 40. |
Tend (C) | 250. | 225. | 250. | 250. | 280. |
Heat rate (K/min) | 4. | 6. | 4. | 4. | 2. |
Initial hold (min) | 3. | ||||
Final hold (min) | |||||
I | 1029. | 1033. | 1029. | 1029. | 1046. |
Reference | Ong and Acree, 1999 | Deibler, Acree, et al., 1998 | Ong and Acree, 1998 | Ong, Acree, et al., 1998 | Tai and Ho, 1998 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-1 | Ultra 1 | OV-101 | OV-101 | OV-101 |
Column length (m) | 60. | 50. | 12. | 12. | 12. |
Carrier gas | Helium | ||||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.20 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.33 | 0.52 | |||
Tstart (C) | 30. | 30. | 35. | 35. | 35. |
Tend (C) | 200. | 250. | 225. | 225. | 225. |
Heat rate (K/min) | 4. | 1.7 | 6. | 6. | 4. |
Initial hold (min) | 25. | 1. | 3. | 3. | 3. |
Final hold (min) | 20. | ||||
I | 1030. | 1030. | 1023. | 1028. | 1032. |
Reference | Buttery, Ling, et al., 1997 | Farkas, Sádecká, et al., 1997 | Roberts and Acree, 1996 | Roberts and Acree, 1996 | Roberts and Acree, 1994 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Packed |
---|---|---|
Active phase | DB-1 | SE-54 |
Column length (m) | 30. | 3. |
Carrier gas | He | |
Substrate | Chromosorb G AW DMCS (100-120 mesh) | |
Column diameter (mm) | 0.25 | |
Phase thickness (μm) | 0.25 | |
Tstart (C) | 50. | 50. |
Tend (C) | 250. | 230. |
Heat rate (K/min) | 4. | 6. |
Initial hold (min) | 8. | 2. |
Final hold (min) | 10. | |
I | 1030. | 1080. |
Reference | Nishibori and Bernhard, 1993 | Schieberle, 1991 |
Comment | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane 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.
Cais-Sokolinska, Majcher, et al., 2011
Cais-Sokolinska, D.; Majcher, M.; Pikul, J.; Bielinska, S.; Czauderma, M.; Wojtowski, J.,
The effect of Camelia sativa cake diet supplementation on sensory and volatile profiles of ewe's milk,
African J. Biotechnol., 2011, 10, 37, 7245-7252. [all data]
Watcharananun, Cadwallader, et al., 2009
Watcharananun, W.; Cadwallader, K.R.; Huangrak, K.; Kim, H.; Lorjaroenphon, Y.,
Identification of predominant odorants in Thai desserts flavored by smoking with Tian Op, a traditional Thai scented candle,
J. Agric. Food Chem., 2009, 57, 3, 996-1005, https://doi.org/10.1021/jf802674c
. [all data]
Gogus, Ozel, et al., 2007
Gogus, F.; Ozel, M.Z.; Lewis, A.C.,
The Effect of Various Drying Techniques on Apricot Volatiles Analysed Using Direct Desorption-GC-TOF/MS,
Talanta, 2007, 73, 2, 321-325, https://doi.org/10.1016/j.talanta.2007.03.048
. [all data]
Schirack, Drake, et al., 2006
Schirack, A.V.; Drake, M.A.; Sander, T.H.; Sandeep, K.P.,
Characterization of aroma-active compounds in microwave blanched peanuts,
J. Food Sci., 2006, 71, 9, c513-c520, https://doi.org/10.1111/j.1750-3841.2006.00173.x
. [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]
Sanz, Czerny, et al., 2002
Sanz, C.; Czerny, M.; Cid, C.; Schieberle, P.,
Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA),
Eur. Food Res. Technol., 2002, 214, 4, 299-302, https://doi.org/10.1007/s00217-001-0459-9
. [all data]
Cadwallader and Heo, 2001
Cadwallader, K.R.; Heo, J.,
Aroma of roasted sesame oil: characterization by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis,
Am. Chem. Soc. Symp. Ser., 2001, 782, 187-202. [all data]
Friedrich, Acree, et al., 2001
Friedrich, J.E.; Acree, T.E.; Lavin, E.H.,
Selecting standards for gas chromatography - olfactometry,
Am. Chem. Soc. Symp. Ser., 2001, 782, 148-155. [all data]
Lee, Suriyaphan, et al., 2001
Lee, G.-H.; Suriyaphan, O.; Cadwallader, K.R.,
Aroma components of cooked tail meat of American lobster (Homarus americanus),
J. Agric. Food Chem., 2001, 49, 9, 4324-4332, https://doi.org/10.1021/jf001523t
. [all data]
Rouseff, Jella, et al., 2001
Rouseff, R.; Jella, P.; Bazemore, R.; Yang, J.-J.,
Aroma active internal standards for gas chromatography-olfactometry of grapefruit juices,
Am. Chem. Soc. Symp. Ser., 2001, 782, 73-87. [all data]
Suriyaphan, Drake, et al., 2001
Suriyaphan, O.; Drake, M.; Chen, X.Q.; Cadwallader, K.R.,
Characteristic aroma components of British farmhouse cheddar cheese,
J. Agric. Food Chem., 2001, 49, 3, 1382-1387, https://doi.org/10.1021/jf001121l
. [all data]
Kotseridis and Baumes, 2000
Kotseridis, Y.; Baumes, R.,
Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine,
J. Agric. Food Chem., 2000, 48, 2, 400-406, https://doi.org/10.1021/jf990565i
. [all data]
Tamura, Boonbumrung, et al., 2000
Tamura, H.; Boonbumrung, S.; Yoshizawa, T.; Varanyanond, W.,
Volatile components of the essential oil in the pulp of four yellow mangoes (Mangifera indica L.) in Thailand,
Food Sci. Technol. Res., 2000, 6, 1, 68-73, https://doi.org/10.3136/fstr.6.68
. [all data]
Chen and Ho, 1999
Chen, J.; Ho, C.-T.,
Comparison of volatile generation in serine/threonine/glutamine-ribose/glucose/fructose model systems,
J. Agric. Food Chem., 1999, 47, 2, 643-647, https://doi.org/10.1021/jf980771a
. [all data]
Lopez, Ferreira, et al., 1999
Lopez, R.; Ferreira, V.; Hernandez, P.; Cacho, J.F.,
Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study,
J. Sci. Food Agric., 1999, 79, 11, 1461-1467, https://doi.org/10.1002/(SICI)1097-0010(199908)79:11<1461::AID-JSFA388>3.0.CO;2-K
. [all data]
Ong and Acree, 1999
Ong, P.K.C.; Acree, T.E.,
Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis Sonn.) fruit,
J. Agric. Food Chem., 1999, 47, 2, 665-670, https://doi.org/10.1021/jf980452j
. [all data]
Deibler, Acree, et al., 1998
Deibler, K.D.; Acree, T.E.; Lavin, E.H.,
Aroma analysis of coffrr brew by gas chromatography-oldfactometry,
Developments in Food Sci., 1998, 40, 69-78. [all data]
Ong and Acree, 1998
Ong, P.K.C.; Acree, T.E.,
Gas chromatography/olfactory analysis of lychee (Litchi chinesis Sonn.),
J. Agric. Food Chem., 1998, 46, 6, 2282-2286, https://doi.org/10.1021/jf9801318
. [all data]
Ong, Acree, et al., 1998
Ong, P.K.C.; Acree, T.E.; Lavin, E.H.,
Characterization of volatiles in rambutan fruit (Nephelium lappaceum L.),
J. Agric. Food Chem., 1998, 46, 2, 611-615, https://doi.org/10.1021/jf970665t
. [all data]
Tai and Ho, 1998
Tai, C.-Y.; Ho, C.-T.,
Influence of glutathione oxidation and pH on thermal formation of Maillard-type volatile compounds,
J. Agric. Food Chem., 1998, 46, 6, 2260-2265, https://doi.org/10.1021/jf971111t
. [all data]
Buttery, Ling, et al., 1997
Buttery, R.G.; Ling, L.C.; Stern, D.J.,
Studies on popcorn aroma and flavor volatiles,
J. Agric. Food Chem., 1997, 45, 3, 837-843, https://doi.org/10.1021/jf9604807
. [all data]
Farkas, Sádecká, et al., 1997
Farkas, P.; Sádecká, J.; Kovác, M.; Siegmund, B.; Leitner, E.; Pfannhauser, W.,
Key odourants of pressure-cooked hen meat,
Food Chem., 1997, 60, 4, 617-621, https://doi.org/10.1016/S0308-8146(97)00042-3
. [all data]
Roberts and Acree, 1996
Roberts, D.D.; Acree, T.E.,
Effects of heating and cream addition on fresh raspberry aroma using a retronasal aroma simulator and gas chromatography olfactometry,
J. Agric. Food Chem., 1996, 44, 12, 3919-3925, https://doi.org/10.1021/jf950701t
. [all data]
Roberts and Acree, 1994
Roberts, D.D.; Acree, T.E.,
Gas chromatography - olfactometry of glucose - proline Maillard reaction products
in American Chemical Society, Symposium Series -- Volume 543, American Chemical Society, Washington, 1994, 71-79. [all data]
Nishibori and Bernhard, 1993
Nishibori, S.; Bernhard, R.A.,
Model system for cookies: Volatile components formed from the reaction of sugar and β-alanine,
J. Agric. Food Chem., 1993, 41, 12, 2374-2377, https://doi.org/10.1021/jf00036a030
. [all data]
Schieberle, 1991
Schieberle, P.,
Primary odorants in popcorn,
J. Agric. Food Chem., 1991, 39, 6, 1141-1144, https://doi.org/10.1021/jf00006a030
. [all data]
Notes
Go To: Top, Normal alkane 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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