2-Methyltetrahydrofuran-3-one Chemical Properties |
Boiling point | 139 °C (lit.) |
density | 1.034 g/mL at 25 °C (lit.) |
FEMA | 3373 | 2-METHYLTETRAHYDROFURAN-3-ONE |
refractive index | n20/D 1.429(lit.) |
Fp | 103 °F |
storage temp. | Sealed in dry,Room Temperature |
Specific Gravity | 1.034 |
JECFA Number | 1448 |
BRN | 1341334 |
InChIKey | FCWYQRVIQDNGBI-UHFFFAOYSA-N |
CAS DataBase Reference | 3188-00-9(CAS DataBase Reference) |
NIST Chemistry Reference | 3(2H)-Furanone, dihydro-2-methyl-(3188-00-9) |
EPA Substance Registry System | 3(2H)-Furanone, dihydro-2-methyl- (3188-00-9) |
Safety Information |
Hazard Codes | Xn,T,Xi |
Risk Statements | 10-22-36/37/38-2023/10/2 |
Safety Statements | 16-26-36/37/39-24/25-36 |
RIDADR | UN 1224 3/PG 3 |
WGK Germany | 3 |
RTECS | LU3579000 |
F | 3-9 |
Hazard Note | Toxic |
TSCA | Yes |
HazardClass | 3 |
PackingGroup | III |
HS Code | 29329990 |
2-Methyltetrahydrofuran-3-one Usage And Synthesis |
Description | 2-Methyltetrahydrofuran-3-one has a bread, buttery topnote. May be prepared by hydrolytic decarboxylation of 2-methyl-4-carbomethoxytetrahydrofuran- 3-one; by acid-catalyzed ring closure of p-alkoxy- diazoketones. |
Chemical Properties | 2-Methyltetrahydrofuran-3-one has an odor reminiscent of wintergreen. |
Chemical Properties | Colorless to light yellow liqui |
Occurrence | Reported found as a constituent in coffee aroma; also as a volatile flavor component in roasted filbert nuts. Also reported found in guava, raisin, pineapple, onion, baked and fried potato, tomato, wheat bread, crispbread, smoked fish, cooked beef and pork, pork liver, rum, cocoa, coffee, peanuts, potato chips, passion fruit, beans, mushroom, tamarind, sweet potato, licorice, malt, dried bonito, cherimoya, okra and maté |
Uses | 2-Methyltetrahydro-3-furanone has been employed as an quorum sensing inhibitor-molecule to investigate its effect on growth and biofilm formation in Hafnia alvei. |
Preparation | By hydrolytic decarboxylation of 2-methyl-4-carbomethoxytetrahydrofuran-3-one; by acid-catalyzed ring closure of β-alkoxy-diazoketones |
Taste threshold values | Taste characteristics at 75 ppm: nutty and astringent with a slight creamy, almond nuance. |