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5-戊基-2(3H)-呋喃酮

CAS 51352-68-2C9H14O2MW 154.21核心供应

5-戊基-2(3H)-呋喃酮,CAS 登记号 51352-68-2,由济南圣和化工有限公司现货供应,可提供纯度 按批次COA提供(不公开发布) 的规格,下游主要用于食用香精。支持样品与小批量试用,批量价格请联系我们获取,验收以批次 COA 为准。

规格参数

CAS号51352-68-2
分子式C9H14O2
分子量154.21
沸点73-74 °C (1.2 mm Hg)
LogP2.5
纯度按批次COA提供(不公开发布)
包装按订单/批次确认(不公开发布)
应用领域食用香精
类别主营产品|食用香精

用途与场景

食用香精

包装与供货

包装规格按订单/批次确认(不公开发布)
纯度规格按批次COA提供(不公开发布)
储存条件密封、阴凉干燥处保存
供货周期现货/按订单安排

文件与支持

每批随货提供 COA;可按需提供 MSDS 及技术文件。邮件注明产品名称与 CAS 号,一个工作日内回复报价。

常见问题

在哪里能查到 5-戊基-2(3H)-呋喃酮 的 CAS 号?

本页已列出 5-戊基-2(3H)-呋喃酮 的 CAS 号:51352-68-2,可与随货 COA 核对。

可以提供哪些规格和包装?

常见纯度为 按批次COA提供(不公开发布),包装形式为 按订单/批次确认(不公开发布),特殊规格可在询价时说明。

5-戊基-2(3H)-呋喃酮 一般用在什么产品里?

主要涉及食用香精。

下单流程是怎样的?

来信 info@591daili.com 或 WhatsApp 联系,提供产品名称、CAS 号与数量,确认价格与交期后即可安排发货,验收以批次 COA 为准。

PubChem 公开数据

Description

5-Pentyl-3H-furan-2-one is identified by CAS 51352-68-2, molecular formula C9H14O2 and molecular weight 154.10 g/mol. UNII MDN0631PBW; ChEBI 195886; InChIKey PGAMJXWVUGDLRA-UHFFFAOYSA-N. Boiling Point: 73-74 °C (1.2 mm Hg); Density: 0.970-0.980; Refractive Index: 1.447-1.459.

Identification

CAS Registry Number51352-68-2
PubChem CID10725569
Molecular formulaC9H14O2
Molecular weight154.10 g/mol
IUPAC name5-pentyl-3H-furan-2-one
InChIKeyPGAMJXWVUGDLRA-UHFFFAOYSA-N
UNII (FDA)MDN0631PBW
ChEBI IDCHEBI:195886
FEMA number4323
JECFA number1989

Computed Descriptors

Molecular Weight154.21
XLogP32.5
Hydrogen Bond Donor Count0
Hydrogen Bond Acceptor Count2
Rotatable Bond Count4
Exact Mass154.099379685
Monoisotopic Mass154.099379685
Topological Polar Surface Area26.3
Heavy Atom Count11
Formal Charge0

Physical & Chemical Properties

Boiling Point73-74 °C (1.2 mm Hg)
Density0.970-0.980
Refractive Index1.447-1.459

Physical description & handling notes

  • Clear colourless or pale yellow liquid; Tropical fruit aroma with milky dairy notes
  • Sparingly soluble in water; soluble in non-polar solvents
  • Sparingly soluble (in ethanol)

Regulatory Status

Regulatory & Food ContactEU Flavoring substances
FDA Substance added to food: FLAVORING AGENT OR ADJUVANT
Flavoring Agents
FLAVOURING_AGENT: Flavouring Agent
Coconut, Deep Fried
No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary100% (89 / 89)

GHS Hazard Classification

GHS notification summary100% (89 / 89)

This chemical does not meet GHS hazard criteria for 100% (89 of 89) of all reports.

Reported as not meeting GHS hazard criteria by 89 of 89 companies. For more detailed information, please visit ECHA C&L website.

Documented Uses

  • Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
  • Flavoring Agents -> JECFA Flavorings Index

Synonyms

5-pentyl-3H-furan-2-one; 51352-68-2; FEMA no. 4323; 2(3H)-Furanone, 5-pentyl-; 5-Amyl-3H-furan-2-one; 5-(1-Pentyl)-3H-furan-2-one; 4-Hydroxy-3-nonenoic acid lactone; MDN0631PBW; 5-Pentyl-3H-furan-2-one [FHFI]; 5-Pentyl-2(3H)-furanone; DTXSID60199348; RefChem:537627; DTXCID90121839; (5E)-3,4-dimethyl-5-pentylideneoxolan-2-one; UNII-MDN0631PBW; 5-pentylfuran-2(3H)-one

Frequently Asked Questions

What are the CAS number and molecular formula of 5-Pentyl-3H-furan-2-one?

CAS 51352-68-2; molecular formula C9H14O2; molecular weight 154.10 g/mol.

What other names is 5-Pentyl-3H-furan-2-one known by?

5-pentyl-3H-furan-2-one, 51352-68-2, FEMA no. 4323, 2(3H)-Furanone, 5-pentyl-, 5-Amyl-3H-furan-2-one, 5-(1-Pentyl)-3H-furan-2-one.

What is the regulatory status of 5-Pentyl-3H-furan-2-one?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is 5-Pentyl-3H-furan-2-one classified as hazardous?

100% of GHS notifications report no hazard classification (89 of 89).

What are the key physical properties of 5-Pentyl-3H-furan-2-one?

Boiling Point: 73-74 °C (1.2 mm Hg); Density: 0.970-0.980; Refractive Index: 1.447-1.459.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.

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