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Molecules 2013, 18(6), 6936-6951; doi:10.3390/molecules18066936

Natural 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol®)

Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
Received: 25 April 2013 / Revised: 6 June 2013 / Accepted: 7 June 2013 / Published: 13 June 2013
(This article belongs to the Special Issue Flavors and Fragrances)
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Abstract

4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF, furaneol®) and its methyl ether 2,5-dimethyl-4-methoxy-3(2H)-furanone (DMMF) are import aroma chemicals and are considered key flavor compounds in many fruit. Due to their attractive sensory properties they are highly appreciated by the food industry. In fruits 2,5-dimethyl-3(2H)-furanones are synthesized by a series of enzymatic steps whereas HDMF is also a product of the Maillard reaction. Numerous methods for the synthetic preparation of these compounds have been published and are applied by industry, but for the development of a biotechnological process the knowledge and availability of biosynthetic enzymes are required. During the last years substantial progress has been made in the elucidation of the biological pathway leading to HDMF and DMMF. This review summarizes the latest advances in this field.
Keywords: 3(2H)-furanone; biosynthesis; Maillard reaction; D-fructose-1,6-diphosphate 3(2H)-furanone; biosynthesis; Maillard reaction; D-fructose-1,6-diphosphate
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MDPI and ACS Style

Schwab, W. Natural 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol®). Molecules 2013, 18, 6936-6951.

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