4-羟基-5-甲基-3(2h)-呋喃酮，CAS 登记号 19322-27-1，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，下游主要用于有机化学品。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。
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4-Hydroxy-5-methyl-3-furanone · CAS 19322-27-1 · C5H6O3. UNII MTB57102LQ. Melting Point: 126.6 - 127.5 °C.
| CAS Registry Number | 19322-27-1 |
|---|---|
| PubChem CID | 4564493 |
| Molecular formula | C5H6O3 |
| IUPAC name | 4-hydroxy-5-methylfuran-3-one |
| UNII (FDA) | MTB57102LQ |
| FEMA number | 3635 |
| JECFA number | 1450 |
| Molecular Weight | 114.10 |
|---|---|
| XLogP3 | 0.3 |
| Hydrogen Bond Donor Count | 1 |
| Hydrogen Bond Acceptor Count | 3 |
| Rotatable Bond Count | 0 |
| Exact Mass | 114.031694049 |
| Monoisotopic Mass | 114.031694049 |
| Topological Polar Surface Area | 46.5 |
| Heavy Atom Count | 8 |
| Formal Charge | 0 |
| Melting Point | 126.6 - 127.5 °C |
|---|
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent No safety concern at current levels of intake when used as a flavouring agent TRS 928-JECFA 63/106 |
|---|---|
| GHS notification summary | 0.9% (12 / 1378) |
| GHS notification summary | 0.9% (12 / 1378) |
|---|---|
| Reported hazard statements | H302 (99.1%) |
This chemical does not meet GHS hazard criteria for 0.9% (12 of 1378) of reports.
H302 (99.1%): Harmful if swallowed [Warning Acute toxicity, oral]
19322-27-1; 4-Hydroxy-5-methylfuran-3(2H)-one; 4-Hydroxy-5-methyl-3-furanone; norfuraneol; 4-Hydroxy-5-methyl-3(2H)-furanone; 3(2H)-Furanone, 4-hydroxy-5-methyl-; 5-Methyl-4-hydroxy-3(2H)-furanone; 4-Hydroxy-5-methyl-2,3-dihydrofuran-3-one; FEMA No. 3635; 4-hydroxy-5-methylfuran-3-one; DTXSID9047417; CHEBI:74456; MTB57102LQ; DTXCID7027417; 5-METHYL-4-HYDROXY-2,3-DIHYDROFURAN-3-ONE; 4HM-furanone
CAS 19322-27-1; molecular formula C5H6O3; molecular weight — g/mol.
19322-27-1, 4-Hydroxy-5-methylfuran-3(2H)-one, 4-Hydroxy-5-methyl-3-furanone, norfuraneol, 4-Hydroxy-5-methyl-3(2H)-furanone, 3(2H)-Furanone, 4-hydroxy-5-methyl-.
Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.
0.9% of GHS notifications report no hazard classification (12 of 1378).
Melting Point: 126.6 - 127.5 °C.
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.