| Weight | 128.127 g/mol |
|---|---|
| Formula | C6H8O3 |
| Hydrogen Acceptors | 3 |
| Hydrogen Donors | 1 |
| Aromatic Rings | 0 |
| Rotatable Bonds | 0 |
28664-35-9 (28664-35-9)
sotolone · 4,5-dimethyl-3-hydroxy-2(5H)-furanone
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- 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, 2003)
- Influence of human saliva on odorant concentrations. 2. aldehydes, alcohols, 3-alkyl-2-methoxypyrazines, methoxyphenols, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone. (Journal of Agricultural and Food Chemistry, 2002)
- 3-Hydroxy-4,5-dimethyl-2(5H)-furanone Levels in Fortified Madeira Wines: Relationship to Sugar Content (Journal of Agricultural and Food Chemistry, 2004)
- Identification of 4,5-dimethyl-3-hydroxy-2(5H)-furanone (Sotolon) and ethyl 9-hydroxynonanoate in botrytised wine and evaluation of the roles of compounds characteristic of it. (Agricultural and biological chemistry, 1984)
- 3-Hydroxy-4, 5-dimethyl-2 (5H)-furanone, a Burnt Flavoring Compound from Aged Sake (Agricultural and biological chemistry, 1976)
- Formation of 3-Hydroxy-4,5-dimethyl-2(5H)-furanone (Sotolone) from 4-Hydroxy-L-isoleucine and 3-Amino-4,5-dimethyl-3,4-dihydro-2(5H)-furanone (Journal of Agricultural and Food Chemistry, 1996)
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Predict GHS Hazards for Any Chemical in silico.
Including Acute Oral Tox, Skin Sensitization, Eye Irritation, Aquatic Tox, & more. - sotolone
- 4,5-dimethyl-3-hydroxy-2(5H)-furanone
-
SMILESCC1C(=C(C(=O)O1)O)C
-
InChIKeyUNYNVICDCJHOPO-UHFFFAOYSA-N
- Pubchem - 28664-35-9
- Wikipedia - 4,5-dimethyl-3-hydroxy-2,5-dihydro-2-furanone
Sotolon (also known as sotolone) is a lactone and an extremely powerful aroma compound, with the typical smell of fenugreek or curry at high concentrations and maple syrup, caramel, or burnt sugar at lower concentrations. Sotolon is the major aroma and flavor component of fenugreek seed and lovage, and is one of several aromatic and flavor components of artificial maple syrup. It is also present in molasses, aged rum, aged sake and white wine, flor sherry, roast tobacco, and dried fruiting bodies of the mushroom Lactarius helvus.
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28664-35-9
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