I. Zabetakis, J. W. Gramshaw, D. Robinson
May 1, 1999
Citations
1
Influential Citations
65
Citations
Journal
Food Chemistry
Abstract
Dimethyl-4-hydroxy-2H-furan-3-one is believed to be a key flavour constituent in many fruits and baked foods. The analy- tical and organic methods applied to the analysis of DMHF and its derivatives, synthesis and biosynthesis are reviewed. Possibilities for further elucidation of biosynthetic pathways and the biotechnological production of DMHF are considered. # 1999 Elsevier Science Ltd. All rights reserved. 1. The analysis of 2,5-dimethyl-4-hydroxy-2H-furan-3- one and its derivatives 2,5-Dimethyl-4-hydroxy-2H-furan-3-one (DMHF) is widely distributed in nature and has a very low flavour threshold value in water (410 ˇ5 mg/kg); hence, its eAect on food aroma is considerable (Latrasse, 1991). 2,5-Dimethyl-4-hydroxy-2H-furan-3-one occurs in nature in four forms (Fig. 1): 2,5-dimethyl-4-hydroxy-2H-furan- 3-one glucoside (DMHF glucoside), 2,5-dimethyl-4- hydroxy-2H-furan-3-one 6 0 -O-malonyl-b-D-glucopyrano- side (DMHF malonyl-glucoside), 2,5-dimethyl-4-meth- oxy-2H-furan-3-one (mesifuran) as well as the free aglycone (Latrasse, 1991; Mayerl, Naf, & Thomas, 1989; Roscher, Herderich, SteAen, Schreier, & Schwab, 1996a).