MAPLE FURANONE (50% IN TRIACETIN) - CAS 698-10-2
Category:
Flavor & Fragrance
Product Name:
MAPLE FURANONE (50% IN TRIACETIN)
Synonyms:
2(5H)-Furanone, 5-ethyl-3-hydroxy-4-methyl- [698-10-2] in 1,2,3-Propanetriol, triacetate [102-76-1], 5-ETHYL-4-METHYL-3-HYDROXYFURANONE (50% IN TRIACETIN), Contains 50% FEMA/GRAS # 3153, Emoxyfurone, Ethyl fenugreek lactone, MAPLE FURANONE (50% IN TRIACET
CAS Number:
698-10-2
Molecular Weight:
142.15
Molecular Formula:
C7H10O3
COA:
Inquire
MSDS:
Inquire
Olfactive Family:
Others
FEMA:
3153
Odor description:
Intense maple, caramel odor.
Taste description:
Strong, sweet, characteristic maple syrup.
Chemical Structure
CAS 698-10-2 MAPLE FURANONE (50% IN TRIACETIN)

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Reference Reading


1.Two 2[5H]-furanones as possible signaling molecules in Lactobacillus helveticus.
Ndagijimana M1, Vallicelli M, Cocconcelli PS, Cappa F, Patrignani F, Lanciotti R, Guerzoni ME. Appl Environ Microbiol. 2006 Sep;72(9):6053-61.
Two 2[5H]-furanones, in association with medium-chain fatty acids, were released in whey by Lactobacillus helveticus exposed to oxidative and heat stresses. This species plays an important role in cheese technology, particularly for Swiss-type cheeses and Grana cheese. Moreover, it significantly contributes to cheese ripening by means of an early autolysis and the release of enzymes during processing. Experimental evidence of the involvement of the two 2[5H]-furanones, detected by a gas chromatography-mass spectrometry/solid-phase microextraction technique, in the autolysis phenomenon has been obtained. Zymograms performed by using renaturing sodium dodecyl sulfate-polyacrylamide gels were used to detect the bioactivity of the supernatants containing the two furanones on fresh cells of the same strain. In addition to bands corresponding to known autolysins, new autolysins were detected concomitant with the exposure of Lactobacillus helveticus to the supernatants, which can be regarded as conditioned media (CM), and to a commercial furanone, 5-ethyl-3-hydroxy-4-methyl-2[5H]-furanone (HEMFi), having spectral data similar to those of the newly described 2[5H]-furanones.
2.Characterization of key aroma compounds in distiller's grains from wheat as a basis for utilization in the food industry.
Roth M1, Meiringer M, Kollmannsberger H, Zarnkow M, Jekle M, Becker T. J Agric Food Chem. 2014 Nov 12;62(45):10873-80. doi: 10.1021/jf503281x. Epub 2014 Oct 28.
The limited use of distiller's grains (DG) in the food industry depends occasionally on the characteristic odor of DG. For a better understanding of this typical odor, a sensory evaluation was performed first. The impressions seasoninglike, roasty/breadlike, and malty/caramellike were revealed as the most intensive odors. Furthermore, analysis of volatile flavor compounds was applied on dried DG from wheat. Isolation was performed by means of headspace solid-phase microextraction, solvent-assisted flavor evaporation (SAFE), and simultaneous distillation/extraction and identification with gas chromatography-olfactometry/mass spectrometry. As a result, 42 odor-active compounds could be identified in total. Among 24 of the 42 odor-active compounds obtained by SAFE, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (seasoninglike) showed the highest flavor dilution (FD) factor, and 7 compounds (3-methylbutanioc acid, dimethyl trisulfide, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-ethyl-3,5-dimethylpyrazine, 2-phenylethanol, 2,6-nonadienal, and 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone) with a FD factor ≥ 32 were identified as key aroma compounds in DG from wheat.