Volatile Flavor and Aroma Components of Pineapple. l. Isolation and Tentative Identification of 2,5‐Dimethyl‐4‐Hydroxy‐3(2H)‐Furanone
- 1 March 1965
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 30 (2) , 280-285
- https://doi.org/10.1111/j.1365-2621.1965.tb00302.x
Abstract
SUMMARY: An unstable compound with an intense odor of “burnt pineapple” was isolated as a major component of a pineapple flavor concentrate. This compound was tentatively identified as 2,5‐dimethyl‐P‐hydroxy‐3(2H)‐furanone (I).This publication has 8 references indexed in Scilit:
- Volatile Esters of Bartlett Pear. III.aJournal of Food Science, 1964
- Volatile flavouring constituents of the pineapple. I. Some esters, alcohols, and carbonyl compoundsAustralian Journal of Chemistry, 1964
- Spectrometry in Organic Analysis. Application to Small SamplesJournal of Food Science, 1963
- Zur Kenntnis der Chemie einfacher Furenidone. (« β‐Hydroxyfurane»)Helvetica Chimica Acta, 1963
- Constituents of canned Malayan pineapple juice I.—Amino‐acids, non‐volatile acids, sugars, volatile carbonyl compounds and volatile acidsJournal of the Science of Food and Agriculture, 1962
- TETRAHYDRO-3,4-FURANDIONE. I. PREPARATION AND PROPERTIESJournal of the American Chemical Society, 1960
- Zur Kenntnis des AcetylformoinsMonatshefte für Chemie / Chemical Monthly, 1958
- Chemical Studies of Pineapple (Ananas sativus Lindl). I. The Volatile Flavor and Odor Constituents of Pineapple1Journal of the American Chemical Society, 1945