3-Hydroxy-4,5-dimethyl-2(5H)-furanone, a Burnt Flavoring Compound from Aged Sake
- 1 February 1976
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 40 (2) , 325-330
- https://doi.org/10.1080/00021369.1976.10862054
Abstract
A burnt flavoring compound, which imparts to aged sake its characteristic and dominant flavor, was isolated by Diaion HP–20, silicic acid and Dowex 1–X8 (CH3COO−) column chromatography and chloroform extraction. Based on thin-layer and gas liquid chromatography, UV and GC–MS spectral data, it was identified as 3-hydroxy-4,5-dimethyl-2 (5H)-furanone and its structure was also confirmed by synthesis. It was suggested that this compound was formed by the condensation of a-ketobutyric acid with acetaldehyde which occurred from degradation of threonine.This publication has 2 references indexed in Scilit:
- Darstellung und sensorische Eigenschaften von alkylsubstituierten 2‐Hydroxy‐buten(2)‐oliden(1,4) und strukturverwandten VerbindungenMolecular Nutrition & Food Research, 1974
- Identification of α-Aminobutyric Acid Enzymatically Formed from ThreonineJournal of Biological Chemistry, 1953