Furaneol - 10mM in DMSO , CAS No.3658-77-3

CAS: 3658-77-3 Cat. No.: F423639 Molecular Weight: 128.13 Beilstein Registry Number: 1281357 EC Number: 222-908-8
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GRADE & PURITY 10mM in DMSO
Synonyms
DIMETHYLHYDROXY FURANONE [INCI] | 4-HYDROXY-2,5-DIMETHYL-3(2H)-FURANONE [FHFI] | D1569 | Alletone | 2,5-Dimethyl-4-hydroxy-3(2H)-furanone-13C2 | ALNOSE | 2,5-Dimethyl-3-hydroxy-4-oxo-4,5-dihydrofuran | SCHEMBL57008 | 2,5-dimethyl-4-hydroxy-3[2H] furanone
Storage
Store at -80°C
Shipped In
Dry ice packs + Cold packs
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Size
Status
Price
Qty
1ml
F423639-1ml
1
$27.90
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Why this grade

10mM in DMSO for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

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Storage & shipping

Store at -80°C Ships Dry ice packs + Cold packs Check lot-specific COA for exact specifications.

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Quality documents

SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.

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Literature proof

Cited in 15 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Overview

Furaneol is a flavor compound that occurs in fruits such as pineapple, strawberry and mango.

Specifications

Synonyms
DIMETHYLHYDROXY FURANONE [INCI] | 4-HYDROXY-2, 5-DIMETHYL-3(2H)-FURANONE [FHFI] | D1569 | Alletone | 2, 5-Dimethyl-4-hydroxy-3(2H)-furanone-13C2 | ALNOSE | 2, 5-Dimethyl-3-hydroxy-4-oxo-4, 5-dihydrofuran | SCHEMBL57008 | 2, 5-dimethyl-4-hydroxy-3[2H] furanone
Specifications & Purity
10mM in DMSO
Storage
Store at -80°C
Shipped In
Dry ice packs + Cold packs
This product requires cold chain shipping. Ground and other economy services are not available.
Names and Identifiers
Canonical SmilesCC1C(=O)C(=C(O1)C)O
IUPAC Name4-hydroxy-2,5-dimethylfuran-3-one
InChIKeyINAXVXBDKKUCGI-UHFFFAOYSA-N
INCHI1S/C6H8O3/c1-3-5(7)6(8)4(2)9-3/h3,8H,1-2H3
Isomeric SMILES CC1C(=O)C(=C(O1)C)O
WGK Germany 3
RTECS LU3990000
Molecular Weight 128.13
Beilstein 1281357
Reaxy-Rn 1281357
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1281357&ln=

Documentation

📋 Safety Data Sheet (SDS)

Comprehensive hazard, handling, storage, and regulatory compliance document.

Download SDS →

✅ Certificate of Analysis (COA)

Lot-specific quality data. Enter your lot number to retrieve the exact COA.

Look up COA →

📊 Datasheet

Quick-reference summary of product specifications and applications.

View datasheet →

🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

View spec sheet →

Advanced Data

Taxonomic Classification

Taxonomy Tree

KingdomOrganic compounds
SuperclassOrganoheterocyclic compounds
ClassDihydrofurans
SubclassFuranones
Intermediate Tree Nodes Not available
Direct ParentFuranones
Alternative Parents Vinylogous esters  Cyclic ketones  Oxacyclic compounds  Organic oxides  Hydrocarbon derivatives  
Molecular FrameworkAliphatic heteromonocyclic compounds
Substituents 3-furanone - Vinylogous ester - Cyclic ketone - Ketone - Oxacycle - Organic oxygen compound - Organic oxide - Hydrocarbon derivative - Organooxygen compound - Carbonyl group - Aliphatic heteromonocyclic compound
DescriptionThis compound belongs to the class of organic compounds known as furanones. These are compounds containing a furan ring bearing a ketone group.
External Descriptors cyclic ketone - furans - enol
3D Structure
Interactive Chemical Structure Model





Certificates(CoA,COO,BSE/TSE and Analysis Chart)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:
Chemical and Physical Properties
SensitivityAir & Heat Sensitive
Refractive Index1.435
Boil Point(°C)230℃
Melt Point(°C)75-80°C
Molecular Weight128.130 g/mol
XLogP30.700
Hydrogen Bond Donor Count1
Hydrogen Bond Acceptor Count3
Rotatable Bond Count0
Exact Mass128.047 Da
Monoisotopic Mass128.047 Da
Topological Polar Surface Area46.500 Ų
Heavy Atom Count9
Formal Charge0
Complexity181.000
Isotope Atom Count0
Defined Atom Stereocenter Count0
Undefined Atom Stereocenter Count1
Defined Bond Stereocenter Count0
Undefined Bond Stereocenter Count0
The total count of all stereochemical bonds0
Covalently-Bonded Unit Count1
Citations of This Product
References
1. Rui Wang, Miao Liang, Zhimin Zhang, Yajian Wu, Yuping Liu.  (2023)  Comparison of Flavor Profile Relationship of Soy Sauce under Different Storage Conditions.  Foods,  12  (14): (2707).  [PMID:37509799] [10.3390/foods12142707]
2. Mengyao Guo, Shu Yu, Shu Zhang, Juntao Wei, Wenran Gao, Weina Bao, Lei Shi, Hong Zhang, Deliang Xu.  (2022)  Nitrogen Migration and Conversion in Chars from Co-Pyrolysis of Lignocellulose Derived Pyrolysis Model Compounds and Urea-Formaldehyde Resin Adhesive.  Energies,  15  (19): (7221).  [PMID:] [10.3390/en15197221]
3. Zhimin Zhang, Miao Liang, Binshan Liu, Yajian Wu, Rui Wang, Yuping Liu.  (2022)  Characterization of the key odorants of ripe Capparis spinosa L. fruit and changes in concentrations after storage by means of molecular sensory science.  FOOD CHEMISTRY,      [PMID:36174340] [10.1016/j.foodchem.2022.134383]
4. Boming Fu, Yifei Xing, Changbao Gong, Huimin Zhao.  (2022)  Sensitive detection of quorum signaling molecules (N-acyl homoserine lactones) in activated sludge based on surface molecularly imprinted polymers on CQDs@MIL-101.  Environmental Science-Water Research & Technology,  (6): (1211-1222).  [PMID:] [10.1039/D2EW00059H]
5. Sifan Mei, Yanyan Cao, Gang Zhang, Su Zhou, Yi Wang, Shuying Gong, Qiang Chu, Ping Chen.  (2022)  Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea.  Plants-Basel,  11  (6): (823).  [PMID:35336705] [10.3390/plants11060823]
6. Sam Al-Dalali, Cong Li, Baocai Xu.  (2022)  Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation.  FOOD CHEMISTRY,      [PMID:35299014] [10.1016/j.foodchem.2022.132629]
7. Sam Al-Dalali, Cong Li, Baocai Xu.  (2021)  Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat.  FOOD CHEMISTRY,      [PMID:34971888] [10.1016/j.foodchem.2021.131881]
8. Jia Huang, Haitao Chen, Zhimin Zhang, Yuping Liu, Binshan Liu, Baoguo Sun.  (2021)  Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches.  Foods,  10  (7): (1492).  [PMID:34203147] [10.3390/foods10071492]
9. Jia Huang, Yuping Liu, Wenxi Yang, Yingqiao Liu, Yu Zhang, Mingquan Huang, Baoguo Sun.  (2018)  Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography–Olfactometry, Quantitative Analysis, and Odor Activity Value.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:29260548] [10.1021/acs.jafc.7b04839]
10. Hui Jiang, Donglei Jiang, Jingdong Shao, Xiulan Sun.  (2015)  Magnetic molecularly imprinted polymer nanoparticles based electrochemical sensor for the measurement of Gram-negative bacterial quorum signaling molecules (N-acyl-homoserine-lactones).  BIOSENSORS & BIOELECTRONICS,      [PMID:26344904] [10.1016/j.bios.2015.07.045]
11. Yang Qingsong, Yang Bing, Yang Bin, Zhang Wenqian, Tang Xiaoyu, Sun Huiming, Zhang Yanying, Li Jie, Ling Juan, Dong Junde.  (2024)  Alleviating Coral Thermal Stress via Inoculation with Quorum Quenching Bacteria.  MARINE BIOTECHNOLOGY,      [PMID:39030411] [10.1007/s10126-024-10344-6]
12. Wang He, Zixuan Liu, Haoyue Liu, Jie Sun, Haitao Chen, Baoguo Sun.  (2024)  Characterization of key volatile flavor compounds in dried sausages by HS-SPME and SAFE, which combined with GC-MS, GC-O and OAV.  JOURNAL OF FOOD COMPOSITION AND ANALYSIS,      [PMID:] [10.1016/j.jfca.2024.106438]
13. Xingxing Yang, Jiadi Sun, Fangchao Cui, Jian Ji, Liping Wang, Yinzhi Zhang, Xiulan Sun.  (2020)  An eco-friendly sensor based on CQD@MIPs for detection of N-acylated homoserine lactones and its 3D printing applications.  TALANTA,      [PMID:32887072] [10.1016/j.talanta.2020.121343]
14. Chaoyi Tu, Sijin Zou, Siyi Pan, Xiaoyun Xu, Fang Yuan.  (2025)  Influence of Allulose, Xylitol, and Mogroside on Maillard-derived Intermediates, Aroma Profile, and Sensory Perception in Bread.  JOURNAL OF FOOD COMPOSITION AND ANALYSIS,      [PMID:] [10.1016/j.jfca.2025.108425]
15. Xinyi Sun, Ceyu Wang, Xingyu Long, Shumei Han, Wei Xu, Taolin Chen, Jianjun Liu, Beibei Wen, Meifeng Li.  (2025)  The impact of the unique two-stage bunch-drying on the formation of the floral aroma of Niangniang tea.  Food Chemistry-X,      [PMID:41438550] [10.1016/j.fochx.2025.103345]
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