5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone is one of the key volatile components of shoyu (soy sauce). It also occurs in roasted coffee and blackberries.
1.Jingyao Li, Mengli Zhang, Xiaojuan Feng, Tingting Ding, Yue Zhao, Chengguo Sun, Shengli Zhou, Jing He, Chunling Wang. (2022) Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China. LWT-FOOD SCIENCE AND TECHNOLOGY, 169 (113993). [PMID:][10.1016/j.lwt.2022.113993]
2.Jia Huang, Haitao Chen, Zhimin Zhang, Yuping Liu, Binshan Liu, Baoguo Sun. (2021) Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches. Foods, 10 (7):(1492). [PMID:34203147][10.3390/foods10071492]
References
1.Jingyao Li, Mengli Zhang, Xiaojuan Feng, Tingting Ding, Yue Zhao, Chengguo Sun, Shengli Zhou, Jing He, Chunling Wang. (2022) Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China. LWT-FOOD SCIENCE AND TECHNOLOGY, 169 (113993). [PMID:][10.1016/j.lwt.2022.113993]
2.Jia Huang, Haitao Chen, Zhimin Zhang, Yuping Liu, Binshan Liu, Baoguo Sun. (2021) Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches. Foods, 10 (7):(1492). [PMID:34203147][10.3390/foods10071492]
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