Agricultural and Biological Chemistry · 1976 · 37 citations · 1 references
AgricultureChemistryFood ScienceFood AnalysisFood ChemistryOrganic ChemistryAroma CompoundsFlavor ChemistryFlavor DevelopmentOrganic AcidsVolatile Aroma AnalysisVolatile Compound ProfilingColumn ChromatographyFlavor Compound AnalysisFlavor Compound FormationFood Flavor AnalysisNatural Flavor Compounds
A burnt flavoring compound, which imparts to aged sake its characteristic and dominant flavor, was isolated by Diaion HP–20, silicic acid and Dowex 1–X8 (CH3COO−) column chromatography and chloroform extraction. Based on thin-layer and gas liquid chromatography, UV and GC–MS spectral data, it was identified as 3-hydroxy-4,5-dimethyl-2 (5H)-furanone and its structure was also confirmed by synthesis. It was suggested that this compound was formed by the condensation of a-ketobutyric acid with acetaldehyde which occurred from degradation of threonine.
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