Walaipan Sirithanyakant (Jennie) 1104

Organic compound

Coffee has its specific scent which only its odor can affect the human's brain and
increase people's performance in mental tasks. This makes many employed people like
to drink or smell coffee to stimulate the brain to be alert. The scent of coffee is made up
of many compounds which two of them are furaneol and vanillin.

4-Hydroxy-2,5-dimethyl-3(2H)-furanone, also called furaneol, is one of compounds that

can be found in​ coffee, tea, cocoa, fruits such as pineapple, mango, or strawberry, rye
bread, Swiss cheese, boiled beef, beer, and etc. Its formula is ​C6H8O3​. This compound
contains alkene, ketone, hydroxyl, and ether functional groups. (​Firmenich SA.)
Furaneol is a light yellow crystal or powder​ which ​has a molar mass at 128.13 g/mol.
Also, It has a melting point at 73-77 C(lit) and a boiling point at 188 C. The compound
itself gives a sweet, caramel scent which people mostly use this organic compound in
the flavor and perfume industry due to its sweet aroma. (​ChemicalBook Inc.) (​Schwab, W.
2013, June 18​)​ Even though it's used in many factories, its pure compound is harmful to
humans. A pure furaneol is very harmful if swallowed, because of its acute toxicity.
(​ChemicalBook Inc.)
4-Hydroxy-3-methoxybenzaldehyde or vanillin formula is ​C8H8O3​. ​It contains 3
functional groups which are aldehyde, phenol, and ether. Vanillin is a ​white crystalline
powder with a​ vanilla scent. Moreover, ​It is extracted from the seed pods of Vanilla
planifolia. This compound has a molar mass at​ 152.15 g/mol. (​chEBI, ​2020, January 7​)
Furthermore, it has a melting point at 285 C(lit) and a boiling point at 81-83 C.
(​ChemicalBook Inc.)​ This chemical compound has many hazard statements, which can
cause an acute toxicity, oral, a skin collision, an eye irritation, and an inhalation.
(​ChemicalBook Inc.)​ However, it’s famously used in ​flavor and scent in food, perfume,
and cosmetics products.

References
1. ChemicalBook Inc. (n.d.-b). Hazard Statement. Retrieved 19 May 2020, from
https://www.chemicalbook.com/Hazard-Statements.pdf
2. ChemicalBook Inc. (n.d.). Furaneol. Retrieved 19 May 2020, from
https://www.chemicalbook.com/ChemicalProductProperty_EN_CB1205015.htm
3. ChemicalBook Inc. (n.d.-b). Vanillin. Retrieved 19 May 2020, from
https://www.chemicalbook.com/ChemicalProductProperty_EN_CB8262475.htm
4. Firmenich SA. (n.d.). 4-hydroxy-2,5-dimethylfuran-3(2H)-one or strawberry furanone.
Retrieved 19 May 2020, from
https://www.firmenich.com/uploads/files/ingredients/marketing-sheet/flavor/FURANE
OL_NAT_943910.pdf?v1.2.69
5. chEBI. (2020, January 7). Vanillin. Retrieved 19 May 2020, from
https://www.ebi.ac.uk/chebi/searchId.do?printerFriendlyView=true&locale=null&chebiI
d=20380&viewTermLineage=null&structureView=&
6. Schwab, W. (2013, June 18). Natural 4-Hydroxy-2,5-dimethyl-3(2H)-furanone
(Furaneol®). Retrieved 19 May 2020, from
https://www.mdpi.com/1420-3049/18/6/6936