Coffee furanone

Last updated
Coffee furanone
Coffee furanone.svg
Names
Preferred IUPAC name
2-Methyloxolan-3-one
Other names
2-Methyltetrahydrofuran-3-one; 2-Methyl-3-oxotetrahydrofuran; 2-Methyltetrahydro-3-furanone; Dihydro-2-methyl-3-furanone; 2-Methyldihydrofuran-3(2H)-one
Identifiers
3D model (JSmol)
ChemSpider
ECHA InfoCard 100.019.715 OOjs UI icon edit-ltr-progressive.svg
PubChem CID
UNII
  • InChI=1S/C5H8O2/c1-4-5(6)2-3-7-4/h4H,2-3H2,1H3
    Key: FCWYQRVIQDNGBI-UHFFFAOYSA-N
  • InChI=1/C5H8O2/c1-4-5(6)2-3-7-4/h4H,2-3H2,1H3
    Key: FCWYQRVIQDNGBI-UHFFFAOYAD
  • O=C1C(OCC1)C
Properties
C5H8O2
Molar mass 100.117 g·mol−1
Density 1.040 g/cm3 (20 °C)
Boiling point 139 °C (282 °F; 412 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).

Coffee furanone (2-methyltetrahydrofuran-3-one) is a pleasant smelling liquid furan derivative which is a volatile constituent of the aroma complex of roasted coffee. [1] Coffee furanone is less odorous than furfuryl mercaptan, which with an odor threshold of 0.005 ppb was the first high impact aroma chemical, but has a very pleasant sweet caramel character, with some nuttiness. [2]

Contents

Synthesis

Coffee furanone was synthesized in 1963 by Wynberg via acid-catalyzed ring closure of β-alkoxy diazoketones. [3] Coffee furanone has also been prepared via the condensation of ethyl lactate and methyl acrylate in DMSO solution [4] and (under phase transfer conditions) in ionic liquids. [5] A related lactic acid synthesis was described as having the advantages of a simple process, high conversion rate, low pollution, and low cost. [6] This compound has also been prepared in acceptable yield via oxidative hydroxylation of the 2-acetylbutyrolactone. [7] Further approaches to the synthesis of coffee furanone involved the hydrolysis of the corresponding dithioketals [8] and the oxidation of 2-methyltetrahydrofuran employing lithium hypochlorite in the presence of ruthenium catalysts. [9]

Applications

The synthetic version of this natural flavorant and odorant is used in a variety of food and beverage applications, including coffee, nuts, cocoa, brandy, meat sauces and as a general food flavorant at a typical dosage (about 5-20 ppm), similar to the natural concentration (30 ppm) of coffee furanone in roasted coffee. [10] [11]

Related Research Articles

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<span class="mw-page-title-main">Pyridinium chlorochromate</span> Chemical compound

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<span class="mw-page-title-main">Lawesson's reagent</span> Chemical compound

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<span class="mw-page-title-main">Isoxazolidine</span> Chemical compound

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<span class="mw-page-title-main">Organobismuth chemistry</span>

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<span class="mw-page-title-main">Hafnium trifluoromethanesulfonate</span> Chemical compound

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References

  1. M. A. Gianturco; Friedel, P.; Giammarino, A. S. (1964). "Volatile constituents of coffee. III. Structures of two heterocyclic compounds and the synthesis of tetrahydrofuranones". Tetrahedron. 20 (7): 1763–1772. doi:10.1016/s0040-4020(01)99177-x.
  2. Leo M. L. Nollet, Terri Boylston, "Handbook of meat, poultry and seafood quality" page 137-138 (2007)
  3. H. Wynberg (1963). "Tetrahydrofuran-3-one, spirans, and dithienyls". Angewandte Chemie. 75 (10): 453. doi:10.1002/ange.19630751014.
  4. M. A. Gianturco; Friedel, P.; Giammarino, A. S. (1964). "Volatile constituents of coffee. III. Structures of two heterocyclic compounds and the synthesis of tetrahydrofuranones". Tetrahedron. 20 (7): 1763–1772. doi:10.1016/s0040-4020(01)99177-x.
  5. Xiaogeng Liu; Chen, Yousheng (2005). "Synthesis of 2-methyltetrafuran-3-one from ethyl lactate and methyl acrylate". Shipin Kexue (Beijing, China). 26 (5): 165–167.
  6. Cunzhao Cheng "Synthesis method of natural flavoring 2-methyltetrahydrofuran-3-one", Zhuanli Shenging Gonkai Shuomingshu, CN Patent 2009:1544311 (2009)
  7. Valentine Ragoussis; Lagouvardos, Dimitrios J.; Ragoussis, Nikitas (1998). "A short and efficient synthesis of 2-methyltetrahydrofuran-3-one". Synthetic Communications. 28 (22): 4273–4278. doi:10.1080/00397919809458708.
  8. Bonkoch Tarnchompoo; Thebtaranonth, Yodhathai (1984). "A condensed synthesis of dihydro-3(2H)-furanone". Tetrahedron Letters. 25 (48): 5567–70. doi:10.1016/s0040-4039(01)81628-2.
  9. Mario Bressan; Morvillo, Antonino; Romanello, Giorgio (1990). "Selective oxygenation of aliphatic ethers catalyzed by ruthenium(II) complexes". Inorganic Chemistry. 29 (16): 2976–2979. doi:10.1021/ic00341a024.
  10. M. A. Gianturco; Friedel, P.; Giammarino, A. S. (1964). "Volatile constituents of coffee. III. Structures of two heterocyclic compounds and the synthesis of tetrahydrofuranones". Tetrahedron. 20 (7): 1763–1772. doi:10.1016/s0040-4020(01)99177-x.
  11. R. Silwar; Kamperschroer, H.; Tressl, R. (1987). "Gas chromatographic-mass spectrometric study of roasted coffee aroma - quantitative determination of steam-volatile aroma constituents". Chemie, Mikrobiologie, Technologie der Lebensmittel. 10 (5–6): 176–187.