IDENTIFICATION OF 2,5-DIMETHYL-4-HYDROXY-3(2H)-FURANONE (FURANEOL) AND 5-METHYL-4-HYDROXY-3(2H)-FURANONE IN FRESH AND PROCESSED TOMATO

Authors
BUTTERY RG TAKEOKA GR KRAMMER GE LING LC
Citation
Rg. Buttery et al., IDENTIFICATION OF 2,5-DIMETHYL-4-HYDROXY-3(2H)-FURANONE (FURANEOL) AND 5-METHYL-4-HYDROXY-3(2H)-FURANONE IN FRESH AND PROCESSED TOMATO, Lebensmittel-Wissenschaft + Technologie, 27(6), 1994, pp. 592-594
Citations number
8
Categorie Soggetti
Food Science & Tenology
Journal title
Lebensmittel-Wissenschaft + Technologie → ACNP
ISSN journal
00236438
Volume
27
Issue
6
Year of publication
1994
Pages
592 - 594
Database
ISI
SICI code
0023-6438(1994)27:6<592:IO2(A>2.0.ZU;2-2
Abstract
The water-soluble volatile components of fresh tomatoes were isolated by liquid-liquid continuous ether extraction of filtered blended tomat o and separated from non-volatiles by high flow dynamic headspace samp ling, after careful evaporation of the ether. Capillary GC-MS analysis identified the important aroma compound 2,5-dimethyl-4-hydroxy-3(2H)- furanone (furaneol) and the related compound 5-methyl-4-hydroxy-3(2H)- furanone occurring in the fresh tomato at concentrations of the order of 2 mg and 10 mg/kg of tomato respectively. From the odor threshold a nd concentration evidence it seems probable that Furaneol contributes to fresh and processed tomato aroma.