Journal of agricultural and food chemistry, 51(16), 4753-4756 (2004-01-07)
The formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) by Zygosaccharomyces rouxii was studied in yeast-peptone-dextrose medium containing d-fructose 1,6-diphosphate under various culture conditions. Cell growth and HDMF production was heavily dependent on medium pH and sodium chloride concentration. Higher pH values of the
Journal of agricultural and food chemistry, 56(16), 7405-7409 (2008-07-03)
The caramel-like aroma compound, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) was quantified and verified by HPLC and GC-MS in the Maillard reaction based on methylglyoxal (MG). The reaction was performed in the 0.5 M phosphate buffer by heating MG with or without either glycine
The 3(2H) furanone derivative 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) was investigated for its antimicrobial and cell-adhesion inhibition properties against Klebsiella pneumoniae Xen 39, Staphylococcus aureus Xen 36, Escherichia coli Xen 14, Pseudomonas aeruginosa Xen 5 and Salmonella typhimurium Xen 26. Nanofibers electrospun from
Journal of experimental botany, 57(10), 2445-2453 (2006-06-27)
A complex mixture of hundreds of substances determines strawberry (Fragaria x ananassa) aroma, but only approximately 15 volatiles are considered as key flavour compounds. Of these, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) is regarded as the most important, but it is methylated further by
Journal of agricultural and food chemistry, 58(2), 990-997 (2009-12-22)
This article shows the results obtained in the study of the extraction profiles from oak wood to distillate of several compounds, low molecular weight phenolics, and furanic derivatives, and the relationship of their contents with those found in commercial sherry
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