28664-35-9 | 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one

Packsize	Purity	Availability	Price	Discounted Price
1g	3%	in stock	$19.00	$13.00
5g	3%	in stock	$36.00	$25.00
10g	3%	in stock	$58.00	$40.00
100g	3%	in stock	$98.00	$69.00

Description

• Catalog Number: AB34597
• Chemical Name: 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one
• CAS Number: 28664-35-9
• Molecular Formula: C6H8O3
• Molecular Weight: 128.1259
• MDL Number: MFCD00059957
• SMILES: CC1OC(=O)C(=C1C)O

Computed Properties

• Complexity: 181
• Covalently-Bonded Unit Count: 1
• Heavy Atom Count: 9
• Hydrogen Bond Acceptor Count: 3
• Hydrogen Bond Donor Count: 1
• Undefined Atom Stereocenter Count: 1
• XLogP3: 0.4

Literature

• Main odorants in Jura flor-sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds.

  Journal of agricultural and food chemistry 20120111

• Simple determination of a strongly aromatic compound, sotolon, by capillary electrophoresis.

  Journal of oleo science 20120101

• Thermal generation of 3-amino-4,5-dimethylfuran-2(5H)-one, the postulated precursor of sotolone, from amino acid model systems containing glyoxylic and pyruvic acids.

  Journal of agricultural and food chemistry 20110511

• Identification of a sotolon pathway in dry white wines.

  Journal of agricultural and food chemistry 20100623

• French Jura flor yeasts: genotype and technological diversity.

  Antonie van Leeuwenhoek 20090301

• Targeting key aromatic substances on the typical aroma of sherry vinegar.

  Journal of agricultural and food chemistry 20080813

• Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma.

  Chemistry & biodiversity 20080601

• Changes in the sotolon content of dry white wines during barrel and bottle aging.

  Journal of agricultural and food chemistry 20080423

• Distribution and organoleptic impact of sotolon enantiomers in dry white wines.

  Journal of agricultural and food chemistry 20080312

• Prooxidant action of furanone compounds: implication of reactive oxygen species in the metal-dependent strand breaks and the formation of 8-hydroxy-2'-deoxyguanosine in DNA.

  Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association 20070701

• 3-Hydroxy-4,5-dimethyl-2(5H)-furanone levels in fortified Madeira wines: relationship to sugar content.

  Journal of agricultural and food chemistry 20041103

• Effects of coffee components on the response of GABA(A) receptors expressed in Xenopus oocytes.

  Journal of agricultural and food chemistry 20031217

• Quantitative determination of sotolon, maltol and free furaneol in wine by solid-phase extraction and gas chromatography-ion-trap mass spectrometry.

  Journal of chromatography. A 20030822

• 3-Hydroxy-4,5-dimethyl-2(5H)-furanone: a key odorant of the typical aroma of oxidative aged Port wine.

  Journal of agricultural and food chemistry 20030716

• Identification of key odorants related to the typical aroma of oxidation-spoiled white wines.

  Journal of agricultural and food chemistry 20030226

• Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey.

  Journal of agricultural and food chemistry 20020327

• Sotolone production by hairy root cultures of Trigonella foenum-graecum in airlift with mesh bioreactors.

  Journal of agricultural and food chemistry 20011201