white to light yellow crystal powde
4-Hydroxy-5-methyl-3(2H)-furanone has a fruity caramel or “burnt pineapple” aroma
Reported found in beef broth, guava, raspberry and shoyu (fermented soya hydrolysate)
4-Hydroxy-5-methyl-3-furanone may be used in oxidoreductase assay for the evaluation of oxidoreductase activity.
ChEBI: A member of the class of furans that is 5-methyl-2,3-dihydrofuran with a hydroxy group at position 4 and a keto group at position 3.
4-Hydroxy-5-methyl-3-furanone is the key flavor component of beef broth and shoyu (soy sauce).
