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2,5-Dimethyl-4-Methoxy-3(2H)-Furanone

Aroma Chemical Base Note CAS 4077-47-8

A sweet caramellic note with a mushroom and potato character and a soft nut skin facet. Earthy and natural, it adds a savoury gourmand depth in traces.

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Odor profile

Note Base Note
Descriptor 1 Fruity
Descriptor 2 Vegetable
Descriptor 3 Sweet
Tenacity2 384 h

2 Source: The Good Scents Company

Identification

CAS Number4077-47-8
CategoryAroma Chemical
FormulaC7H10O3
Mol. Weight142.15
IUPAC Name4-methoxy-2,5-dimethylfuran-3-one
InChIKeySIMKGHMLPVDSJE-UHFFFAOYSA-N

Synonyms

2,5-dimethyl-4-methoxy 3(2H) furanone, 2,5-dimethyl-4-methoxy-2,3-dihydro-3-furanone, 2,5-dimethyl-4-methoxy-2,3-dihydro-furan-3-one, 2,5-dimethyl-4-methoxy-3(2H)furanone natural, 2,5-dimethyl-4-methoxyfuran-3(2H)-one, 2,5-dimethyl-4-methyoxy-2H-furan-3-one, fraision methyl ether, furaneol methyl ether, furaneol methylether (Firmenich), 3[2H]-furanone, 2,5-dimethyl-4-methoxy-, 3(2H)-furanone, 4-methoxy-2,5-dimethyl-, mesifuran, mesifuran 20% in PG natural, mesifuran 20% in PG synthetic, mesifuran synthetic, mesifurane, 4-methoxy-2,5-dimethyl-2-hydrofuran-3-one, 4-methoxy-2,5-dimethyl-2,3-dihydrofuran-3-one, 4-methoxy-2,5-dimethyl-3 2H-furanone, 4-methoxy-2,5-dimethyl-3(2H)-furanone, 4-methoxy-2,5-dimethyl-3(2H)furanone, 4-methoxy-2,5-dimethylfuran-3-one, 4-methoxy-2,5-dimethylfuran-3(2H)-one, methoxyfuraneol, 2,5-dimethyl-4-methoxy-3(2H)furanone, 2,5-dimethyl-4-methoxy-3[2H]-furanone, berry furanone

Physical and chemical data

Boiling Point 221.00 °C
Flash Point 72.22 °C
Density 1.09100
Refractive Index 1.47500
Vapor Pressure 0.103000 mmHg @ 25.00 C. (est)
LogP 0.269
Solubility alcohol; water, 2.441e+004 mg/L @ 25 C (est); For experimental / research use only.
Appearance Colorless to yellow clear liquid

All figures on this page are guide values collected from public reference works and supplier declarations. They differ between batches, origins and qualities. The data sheet of your own supplier is always the authoritative document for the material you actually use.

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