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| | 2-Methyltetrahydrofuran-3-one Basic information |
| | 2-Methyltetrahydrofuran-3-one Chemical Properties |
| | 2-Methyltetrahydrofuran-3-one Usage And Synthesis |
| Description | 2-Methyltetrahydrofuran-3-one has a bread, buttery topnote. May be
prepared by hydrolytic decarboxylation of 2-methyl-4-carbomethoxytetrahydrofuran-
3-one; by acid-catalyzed ring closure of p-alkoxy-
diazoketones. | | Chemical Properties | Colorless to light yellow liqui | | Chemical Properties | 2-Methyltetrahydrofuran-3-one has an odor reminiscent of wintergreen. | | Occurrence | Reported found as a constituent in coffee aroma; also as a volatile flavor component in roasted filbert nuts. Also
reported found in guava, raisin, pineapple, onion, baked and fried potato, tomato, wheat bread, crispbread, smoked fish, cooked beef
and pork, pork liver, rum, cocoa, coffee, peanuts, potato chips, passion fruit, beans, mushroom, tamarind, sweet potato, licorice, malt,
dried bonito, cherimoya, okra and maté | | Uses | 2-Methyltetrahydro-3-furanone has been employed as an quorum sensing inhibitor-molecule to investigate its effect on growth and biofilm formation in Hafnia alvei. | | Definition | ChEBI: Dihydro-2-methyl-3(2H)-furanone is a member of oxolanes. | | Preparation | By hydrolytic decarboxylation of 2-methyl-4-carbomethoxytetrahydrofuran-3-one; by acid-catalyzed ring closure of
β-alkoxy-diazoketones | | Taste threshold values | Taste characteristics at 75 ppm: nutty and astringent with a slight creamy, almond nuance. |
| | 2-Methyltetrahydrofuran-3-one Preparation Products And Raw materials |
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