- Furaneol - Wikipedia
The acetate ester of furaneol, also known as caramel acetate and strawberry acetate, is also popular with flavorists to achieve a fatty toffee taste and it is used in traces in perfumery to add a sweet gourmand note
- Furaneol | C6H8O3 | CID 19309 - PubChem
It is a member of furans, an enol and a cyclic ketone It is a conjugate acid of a 4-hydroxy-2,5-dimethylfuran-3-olate Furaneol has been reported in Durio zibethinus, Capsicum annuum, and other organisms with data available Furaneol is a metabolite found in or produced by Saccharomyces cerevisiae View More 4-hydroxy-2,5-dimethylfuran-3-one
- Furaneol - 3658-77-3, C6H8O3, density, melting point, boiling point . . .
Furaneol - cas 3658-77-3, synthesis, structure, density, melting point, boiling point
- strawberry furanone, 3658-77-3 - The Good Scents Company
Advanced Biotech is a leading manufacturer and supplier of high-quality Natural flavoring ingredients botanical extracts for the food beverage, cosmetic and personal care industries
- Furaneol - NIST Chemistry WebBook
The National Institute of Standards and Technology (NIST) uses its best efforts to deliver a high quality copy of the Database and to verify that the data contained therein have been selected on the basis of sound scientific judgment
- Furaneol - an overview | ScienceDirect Topics
Furaneol is defined as a key odorant compound that contributes to the flavor of various foods, particularly Emmental cheese, and is produced through the thermal degradation of fructose or 6-deoxyhexoses during cooking, often in the presence of amines and amino acids via the Maillard reaction
- Furaneol: The Complete Guide To This Aroma Chemical
What Is Furaneol? Furaneol is an aroma molecule first identified in 1965 while scientists were studying the flavor compounds that make strawberries and pineapples taste so appealing
- Furaneol | 3658-77-3 - ChemicalBook
Furaneol is a very important aroma chemical and is a key flavoring compound found in many kinds of fruits It can be chemically formed through different carbohydrates during the Mainlard reaction It can also be synthesized by yeast, bacteria and plants and play some physiological effects
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