5561-08-0

Basic information

• Product Name: dihydro-4-methyl-5-(3-methylbutyl)furan-2(3H)-one
• Synonyms: dihydro-4-methyl-5-(3-methylbutyl)furan-2(3H)-one;4,5-Dihydro-4-methyl-5-(3-methylbutyl)-2(3H)furanone;dihydro-4-methyl-5-(3-methylbutyl)-2(3h)-furanone
• CAS NO: 5561-08-0
• Molecular Formula: C₁₀H₁₈O₂
• Molecular Weight: 170.24872
• EINECS: 226-935-6
• Mol File: 5561-08-0.mol
• Article Data: 2

Chemical Properties

• Boiling Point: 247.3°Cat760mmHg
• Flash Point: 96°C
• Appearance: /
• Density: 0.926g/cm³
• Vapor Pressure: 0.0259mmHg at 25°C
• Refractive Index: 1.436
• CAS DataBase Reference: dihydro-4-methyl-5-(3-methylbutyl)furan-2(3H)-one(CAS DataBase Reference)
• NIST Chemistry Reference: dihydro-4-methyl-5-(3-methylbutyl)furan-2(3H)-one(5561-08-0)
• EPA Substance Registry System: dihydro-4-methyl-5-(3-methylbutyl)furan-2(3H)-one(5561-08-0)

Safety Data

• Hazardous Substances Data: 5561-08-0(Hazardous Substances Data)

Usage

General Description

Dihydro-4-methyl-5-(3-methylbutyl)furan-2(3H)-one, also known as maltol, is a chemical compound with a characteristic sweet, caramel-like odor. It is commonly used as a flavor enhancer in food and beverages, and is found naturally in a variety of foods such as roasted malt, bread, and coffee. Maltol is also used in the fragrance industry to add a sweet, vanilla-like note to perfumes and other scented products. Additionally, it has been studied for its potential antioxidant and antimicrobial properties, making it a versatile and valuable compound in the food, fragrance, and pharmaceutical industries.

InChI:InChI=1/C10H18O2/c1-7(2)4-5-9-8(3)6-10(11)12-9/h7-9H,4-6H2,1-3H3

Upstream product

• 97309-28-9 4,5-Epoxy-3,7-dimethyloctansaeure-ethylester 
• 81469-36-5 5-(3-Methyl-butyl)-5H-furan-2-one 
• 97309-23-4 3,4-Epoxy-6-methyl-2-heptanon 
• 97309-24-5 (E)-4,5-Epoxy-3,7-dimethyl-2-octensaeure-ethylester 
• 81469-35-4 6-methyl-1-heptyn-3-ol 
• 81478-73-1 4-Hydroxy-7-methyl-oct-2-ynoic acid 
• 1119-16-0 isocaproic aldehyde 

Relevant articles and documents

Formation and Reactivity of Hydroxy-substituted γ- and δ-Lactones

Hydrolysis of the esters (Z)-6-8 with H2SO4 in acetone leads to a mixture of γ- (17-19) and δ-Lactones (13-15) in various ratios.From (Z)-9 the rearrangement product 20 is obtained.By reaction of (Z)-6-9 with Et2O-BF3 the δ-lactones 13-16 are formed only.The saturated esters 10-12 hydrolyze to give a γ/δ-lactone mixture 24-26/21-23.Changing to BF3, favors the rearrangement 10 -> 30. - The δ-lactones 13-16 are not dehydrated with POCl3 in pyridine but chlorinated to afford 31-34.On heating in pyridine 33 and 34 are dehydrochlorinated to give the α-pyrones 38 and 39.Dechlorination with zinc in acetic acid leads to β,γ-unsaturated δ-lactones (31,35 -> 44; 32 -> 45; 33 -> 46).The mixture of saturated γ/δ-lactones 21b/24a/24b yields with POCl3 the elimination products 50 and 51, while a 23/26a/26b mixture furnishes the unsaturated γ-lactones 53a, b, and 54 as well as the chlorinated δ-lactones 55.Hydrogenation (44 -> 56; 45 -> 57; 46 -> 58; 51-> 59; 53/54 -> 60) gives the saturated parent compounds.