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The aroma concentrate prepared from sponge cake was analyzed by GC-MS and thirteen compounds including 2,5-dimethyl-4-hydroxy-3(2H)-furanone were identified.By using several model systems of sponge cake, conditions to produce 2,5-dimethyl-4- hydroxy-3(2H)-furanone, which has a nutty sweet aroma under dilution and is very con tributory to sponge cake flavor, was examined. From a baked mixture of glucose, arginine, egg lecithin and sodium carbonate which had an aroma reminiscent of sponge cake, 2,5- dimethyl-4-hydroxy-3(2H)-furanone was identified. Strongly basic conditions and the presence of oleic acid ester were also effective to produce this compound.

Flavor components of sponge cake and production of 2,5-dimethyl-4-hydroxy-3(2H)-furanone in several model systems.