2(5H)-Furanone

• Formula: C₄H₄O₂
• Molecular weight: 84.0734
• IUPAC Standard InChI: InChI=1S/C4H4O2/c5-4-2-1-3-6-4/h1-2H,3H2 Copy

  
• IUPAC Standard InChIKey: VIHAEDVKXSOUAT-UHFFFAOYSA-N Copy
• CAS Registry Number: 497-23-4
• 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: γ-Crotonolactone; γ-Hydroxycrotonic acid lactone; δ,α,β-Butenolide; Butenolide; Isocrotonolactone; 2-Buten-4-olide; 2-Butenoic acid-γ-lactone; 2-Butenoic acid, 4-hydroxy-, γ-lactone; 2-Butenolide; 4-Hydroxy-2-butenoic acid γ-lactone; 4-Hydroxy-2-butenoic acid lactone; γ-Crotolactone; α,β-Crotonolactone; Crotonic acid, 4-hydroxy-, γ-lactone; 2-Oxo-2,5-dihydrofuran; 5H-furan-2-one; 2,5-Dihydrofuranone; NSC 197009; Furan-2(5H)-one; Crotonolactone; 2(5H)-Furanone (γ-crotonolactone)
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• Information on this page:
  • Normal alkane RI, polar column, temperature ramp
  • References
  • Notes
• Other data available:
  • Phase change data
  • Mass spectrum (electron ionization)
  • Gas Chromatography
• Data at other public NIST sites:
  • Gas Phase Kinetics Database
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Normal alkane RI, polar column, temperature ramp

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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, Normal alkane RI, 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.

Moon and Shibamoto, 2009
Moon, J.-K.; Shibamoto, T., Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans, J. Agric. Food Chem., 2009, 57, 13, 5823-5831, https://doi.org/10.1021/jf901136e . [all data]

Prososki, Etzel, et al., 2007
Prososki, R.A.; Etzel, M.R.; Rankin, S.A., Solvent type affects the number, distribution, and relative quantities of volatile compounds found in sweet whey powder, J. Dairy Sci., 2007, 90, 2, 523-531, https://doi.org/10.3168/jds.S0022-0302(07)71535-7 . [all data]

Fujioka and Shibamoto, 2006
Fujioka, K.; Shibamoto, T., Quantitation of volatiles and nonvolatile acids in an extract from coffee beverages: correlation with antioxidant activity, J. Agric. Food Chem., 2006, 54, 16, 6054-6058, https://doi.org/10.1021/jf060460x . [all data]

Umano, Hagi, et al., 1995
Umano, K.; Hagi, Y.; Nakahara, K.; Shyoji, A.; Shibamoto, T., Volatile chemicals formed in the headspace of a heated D-glucose/L-cysteine Maillard model system, J. Agric. Food Chem., 1995, 43, 8, 2212-2218, https://doi.org/10.1021/jf00056a046 . [all data]

Kawakami, Kobayashi, et al., 1993
Kawakami, M.; Kobayashi, A.; Kator, K., Volatile constituents of Rooibos tea (Aspalathus linearis) as affected by extraction process, J. Agric. Food Chem., 1993, 41, 4, 633-636, https://doi.org/10.1021/jf00028a023 . [all data]

Notes

Go To: Top, Normal alkane RI, 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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