It is also known as γ-crotonolactone (GCL), as it is formally the lactone derived from γ-hydroxyisocrotonic acid.

2-Furanone is prepared by oxidation of furfural:[2] It exists in equilibrium with the tautomer 2-hydroxyfuran, which serves as an intermediate in the interconversion between the β- and α-furanones.

[further explanation needed] The β form is the more stable.

2-Furanones can be converted to furans by a two-step process of reduction followed by dehydration.

Furanone is thought to contribute to the unique taste of Maple syrup.