2,5-Dimethyl-4-hydroxy-2H-furan-3-one and its derivatives: analysis, synthesis and biosynthesis--a review

摘要

2,5-Dimethyl-4-hydroxy-2H-furan-3-one is believed to be a dey flavour consituent in many fruits and baked foods. The analytical and organic methods applied to the analyis of DMHF and its derivatives, synthesis and biosynthesis are reviewed. Possibilities for further elucidation of biosynthetic pathways and the biotechnological production of DMHF are considered.