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Volatile Flavor and Aroma Components of Pineapple. l. Isolation and Tentative Identification of 2,5‐Dimethyl‐4‐Hydroxy‐3(2H)‐Furanone

J. Otto Rodin, Chester M. Himel, Robert M. Silverstein, Robert W. Leeper, Willis A. Gortner

Open publisher page 153 citations

Abstract

SUMMARY An unstable compound with an intense odor of “burnt pineapple” was isolated as a major component of a pineapple flavor concentrate. This compound was tentatively identified as 2,5‐dimethyl‐P‐hydroxy‐3(2H)‐furanone (I).

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SUMMARY An unstable compound with an intense odor of “burnt pineapple” was isolated as a major component of a pineapple flavor concentrate. This compound was tentatively identified as 2,5‐dimethyl‐P‐hydroxy‐3(2H)‐furanone (I).

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OpenAlex reports 153 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

SUMMARY An unstable compound with an intense odor of “burnt pineapple” was isolated as a major component of a pineapple flavor concentrate. This compound was tentatively identified as 2,5‐dimethyl‐P‐hydroxy‐3(2H)‐furanone (I).

Key concepts: Aroma, Flavor, Odor, Food science, Chemistry, Isolation (microbiology), Identification (biology), Organic chemistry

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Volatile Flavor and Aroma Components of Pineapple. l. Isolation and Tentative Identification of 2,5‐Dimethyl‐4‐Hydroxy‐3(2H)‐Furanone — Research Paper | ScholarLens