Simultaneous HPLC Determination of 2,5‐Dimethyl‐4‐hydroxy‐3 (2H)‐Furanone and Related Flavor Compounds in Strawberries

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A rapid methodology (less than 90 min) is described for the qualitative and quantitative analysis of 2,5‐dimethyl‐4‐hydroxy‐3 (W)‐furanone (furaneol), furaneol‐β‐glucoside, and 2,5‐dimethyl‐4‐methoxy‐3 (2H)‐furanone (mesifurane) in strawberries. These compounds were resolved by HPLC with a RP C18 column, using acetate buffer and methanol as binary mobile phase and detection at 280 nm, and confirmed by GC‐MS. The aqueous extraction procedure gave an average recovery of these compounds from strawberries > 90%, with detection limits: 0.14 furaneol, 0.05 furaneol‐β‐glucoside, and 0.36 μg/rnL mesifurane.