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Volatile Flavor and Aroma Components of Pineapple. l. Isolation and Tentative Identification of 2,5‐Dimethyl‐4‐Hydroxy‐3(2H)‐Furanone
Author(s) -
RODIN J. O.,
HIMEL CHESTER M.,
SILVERSTEIN ROBERT M.,
LEEPER ROBERT W.,
GORTNER WILLIS A.
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb00302.x
Subject(s) - aroma , flavor , odor , food science , chemistry , isolation (microbiology) , identification (biology) , organic chemistry , biology , botany , microbiology and biotechnology
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).