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3-Methyl-2,5-furandione(CAS: 616-02-4)

3-Methyl-2,5-furandione
CAS Number

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Basic Information

Molecular Formula
C5H4O3
Molecular Weight
112.08 g/mol

Physical Properties

Melting Point
6-7 ºC
Boiling Point
215°C(lit.)
Density
1.245
Flash Point
101 ºC

Chemical Identifiers

SMILES
CC1=CC(=O)OC1=O
InChIKey
AYKYXWQEBUNJCN-UHFFFAOYSA-N

Database References

MDL Number
MFCD00005522
Beilstein Registry Number
1835

FAQ

3-Methyl-2,5-furandione is a chemical compound with the CAS number 616-02-4. It is a furan derivative with the molecular formula C6H6O2. This compound has a sweet furan-like odor and is widely used in various fields due to its unique properties.
3-Methyl-2,5-furandione is primarily used as a flavoring agent in the food industry, particularly for giving caramel-like and fruity notes to food products. It is also used in the pharmaceutical industry as an intermediate in the synthesis of other compounds and as a flavor enhancer. Additionally, it is employed in the research and development of new compounds and materials.
3-Methyl-2,5-furandione is generally considered safe for its intended uses. However, prolonged exposure to high concentrations may cause irritation to the skin and eyes. It is important to handle this compound with appropriate personal protective equipment (PPE) such as gloves and safety goggles. Storage and handling should comply with safety standards and regulations.
3-Methyl-2,5-furandione should be stored in a cool, dry place away from direct sunlight and heat sources. The storage temperature should be maintained between 5°C and 25°C. Containers should be tightly sealed to prevent moisture absorption and contamination. It is advisable to use a properly labeled, airtight container with a desiccant to maintain the compound's stability and purity. Avoid contact with incompatible materials such as strong acids and alkalis.

Safety Notice

Please verify product specifications and safety data before use. Contact the supplier for detailed safety information.

Always follow proper handling procedures

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