Furanone, 5-ethyl-3-hydroxy-4-methyl

DIMETHYL-3-HYDROXY -2(5H)-FURANON 3-HYDROXY-4-METHYL-5-ETHYL 2(5H)-FURANON FURFURYL-MERCAPTANE 2-METHYL FURAN-3-THI0L... 

H)-Furanone, dihydro-5-(3-ethyl-4-methyl-1-pentenyl)-3-hydroxy-5-methyl- 4249 ... 

Hydroxy-2-methyl-4-pyrone 5-Ethyl-2(5H)-furanone a-TerpinoIene Octanal ... 

Ethyl-4-methyl-l-pentenyI)-4,5-dihydro-3-hydroxy-5-methyl-2(3 furanone, 9Ci... 

Ethyl-3-methyl-2,4,6-nonatriene, E-30154 5-(3-Ethyl-4-methyl-1 -pentenyl )-4,5-dihydro-3-hydroxy-5-methyl-2(3//)furanone, E-30155... 

A rapid and efficient one-pot synthesis of substituted 2(5H)-furanones has been reported starting from 3-hydroxy-3-methyl-2-butanone 88 and ethyl... 

Ethyl-4-hydroxy-5-methyl-3(2//)-furanone [27538-10-9] and 5-Ethyl-4-hydroxy-2-methyl-3(2//)-furanone [27538-09-6]... 

Trade Names. Sugar lactone (Treatt), Fenugreek lactone (Vioryl). 5-Ethyl-3-hydroxy-4-methyl-2(5)-furanone [698-10-2], abhexone... 

Twenty-nine odour-active compounds were detected by using aroma extract dilution analysis (AEDA) [60]. The results of AEDA together with GC-MS analysis showed ethyl 2-methylbutanoate (described as fruity flavour), followed by methyl 2-methylbutanoate and 3-methylbutanoate (fruity, apple-like), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (sweet, pineapple-like, caramel-like), d-decalactone (sweet, coconut-like), l-( ,Z)-3,5-undecatriene (fresh, pineapple-like), and a unknown compound (fruity, pineapple-like) as the most odour-active compounds. 

The influence of the sensitivity of the assessors on AEDA has been studied [11], with the result that the differences in the FD factors determined by a group of six panellists amount to not more than two dilution steps (e.g. 64 and 256), implying that the key odorants in a given extract will undoubtedly be detected. However, to avoid falsification of the result by anosmia, AEDA of a sample should be independently performed by at least two assessors. As detailed in [6], odour threshold values of odorants can be determined by AEDA using a sensory internal standard, e.g. ( )-2-decenal. However, as shown in Table 16.6 these odour threshold values may vary by several orders of magnitude [8] owing to different properties of the stationary phases. Consequently, such effects will also influence the results of dilution experiments. Indeed, different FD factors were determined for 2-methyl-3-furanthiol on the stationary phases SE-54 and FFAP 2 and 2 , respectively. In contrast, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone showed higher FD factors on FFAP than on SE-54 2 and 2, respectively. Consequently, FD factors should be determined on suitable GC capillaries [8]. However, the best method to overcome the limitations of GC-O and the dilution experiment is a sensory study of aroma models (Sect. 16.6.3). 

Ethyl-3-hydroxy-4-methyl-2(5H)-furanone [2H3]ethyl Blank et al., 1993... 

Blank, I., Schieberle, P., and Grosch, W. 1993. Quantification of the flavour compounds 3-hy-droxy-4,5-dimethyl-2(5H)-furanone and 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone by stable isotope dilution assay. In Progress in Flavour and Precursor Studies (P. Schreier and P. Winterhalter, eds.). Allured Publishing, Wheaton, 111. 

Blank, I., Fay, L.B., Lakner, F.J., and Schlosser, M. 1997. Determination of 4-hydroxy-2,5-di-methyl-3(2/f)-furanone and 2(or 5)-ethyl-4-hy-droxy-5(or 2)-methyl-3(2/f)-furanone in pentose sugar-based Maillard model systems by isotope dilution assays. J. Agric. Food Chem. 45 2642-2648. 

Ethyl 3-Hydroxy 4-Methyl 2(5H)-Furanone View Flavor Chemical... 

Dimethoxy Phenol 3,4-Dimethyl 1,2-Cyclopen tandione 5-Ethyl 3-Hydroxy 4-Methyl 2(5H)-Furanone 3-Ethyl Pyridine Furfuryl Mercaptan Geranyl Isovalerate 2,3 -Heptandione (Z)-3-Hexenyl Butyrate (Z)-3-Hexenyl Formate Hexyl Butyrate Hexyl Hexanoate Isoamyl Isobutyrate Isobutyl Formate Isobutyl Hexanoate Linalool Oxide... 

Ethyl-4-hydroxy-2-methyl-3(2H)-furanone Ethyl trans-cinnamate... 

The volatiles of fresh pineapple (Ananas comosus [L] Merr.) crown, pulp and intact fmit were studied by capillary gas chromatography and capillary gas chromatography-mass spectrometry. The fnjit was sampled using dynamic headspace sampling and vacuum steam distillation-extraction. Analyses showed that the crown contains Cg aldehydes and alcohols while the pulp and intact fruit are characterized by a diverse assortment of esters, h rocarbons, alcohols and carbonyl compounds. Odor unit values, calculated from odor threshold and concentration data, indicate that the following compounds are important contributors to fresh pineapple aroma 2,5-dimethyl-4-hydroxy-3(2H)-furanone, methyl 2-methybutanoate, ethyl 2-methylbutanoate, ethyl acetate, ethyl hexanoate, ethyl butanoate, ethyl 2-methylpropanoate, methyl hexanoate and methyl butanoate. 

Figure 5.2.10. Cellulose pyrolysate obtained at 59CP C by Py-GC/MS. The separation was done on a Carbowax type column. 1 CO2, 2 acetaldehyde, 3 acetone, 4 2-butanone, 5 2,3-butandione, 6 toluene, 7 water, 8 cyclopentanone, 9 methylfuran, 10 3-hydroxy-2-butanone, 11 hydroxypropanone, 12 cyclopent-1-en-2-one, 13 2-methylcyclopentenone, 14 acetic acid, 15 acetic acid anhydride, 16 furancarboxaldehyde, 17 methylcyclopentenone, 18 dimethylcyclopentenone, 19 5-methylfurancarboxaldehyde, 20 2,3-dihydro-2-furanone, 21 furan-2-methanol, 22 3-methylfuran-2-one, 23 2(5H)-furanone, 24 hydroxycyclopentenone, 25 3,5-dimethylcyclopentan-1,2-dione, 26 2-hydroxy-3-methyl-2-cyclopenten-1-one, 27 2-hydroxy-3-ethyl-2-cyclopenten-1-one, 28 2,3-dimethyl-2-cyclopenten-1-one, 29 phenol, 30 dimethylphenol, 31 3 thyl-2,4(3H,5H)-furandione, 32 3-butenoic acid, 33 1,4 3,6-dianhydro-a-D-glucopyranose, 34 5-(hydroxymethyl)-furfural.

Figure 5.2.11. Cellulose pyrolysate obtained at 59(P C and separated on a methyl silicone with 5% phenyl silicone type column. 1 acetic anhydride, 2 pentanal, 3 2-hydroxybutanedialdehyde, 4 1,4-dioxadiene, 5 tetrahydro-2-furanmethanol, 6 2-(hydroxymethyl)-furan, 7 3-methyl-2-hexanone, 8 2-methoxy-2,3-dihydrofuran, 9 2(5H)-furanone, 10 1-acetyloxypropan-2-one, 11 hydroxycyclopentenone, 12 5-methylfurfural, 13 2,3-dihydro-5-methylfuran-2-one, 14 1-cyclopentylethanone, 15 2-hydroxy-3-methyl-2-cyclopenten-1-one, 16 3,5-dimethylcyclopentan-1,2-dione, 17 unknown, 18 3-ethyl-2,4(3H,5H)-furandione, 19 6-methyl-1,4-dioxaspiro[2,4]heptan-5-one, 20 1-hydroxy-3,6-dioxabicyclo[3.2.1]octan-2-one, 21 1,4 3,6-dianhydro-a-D-glucopyranose, 22 5-(hydroxymethyl)-furfural, 23 4-cyclopenten-1,2,3-triol, 24 5-ethyl-3-hydroxy-4-methyl-tetrahydrofuran-2-one, 25 levoglucosan, 26 1,6-anhydro-p-D-glucofuranose.

Maltol, ethyl maltol, 4-hydroxy-2,5-dimethyl- 3(2H)-furanone, 4-hydroxy-5-methyl-3(2H)- furanone Enhance odour impressions, e.g. fruity, creamy maltol and ethyl maltol improve the mouthfeel of low fat foods... 

DIMETHYL-3-HYDROXY 3(2H)>FURANON 5-METHYL-2-ETHYL-4-HYDROXY 3(2H)-FURANON 2,5-D METHYL-4-METHOXY 3(2HFFURANON 3-METHYL CYCLOPENT -2-EN-2-OL-1-ON... 

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