Identification of 2,5-Dimethyl-4-Hydroxy-3(2H)-Furanone (Furaneol) and 5-Methyl-4-Hydroxy-3(2H)-Furanone in Fresh and Processed Tomato

摘要: Abstract The water-soluble volatile components of fresh tomatoes were isolated by liquid-liquid continuous ether extraction filtered blended tomato and separated from non-volatiles high flow dynamic headspace sampling, after careful evaporation the ether. Capillary GCMS analysis identified important aroma compound 2,5-dimethyl-4-hydroxy-3(2H)-furanone (furaneol) related 5-methyl-4-hydroxy-3(2H)-furanone occurring in at concentrations order 2 mg 10 mg/kg respectively. From odor threshold concentration evidence it seems probable that Furaneol contributes to processed aroma.