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June 26, 2003Journal of Agricultural and Food Chemistry

4-Hydroxy-2,5-dimethyl-3(2H)-furanone Formation by Zygosaccharomyces rouxii: Effect of the Medium

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Authors

THTobias HauckFBFredi BrühlmannWSWilfried SchwabLife University

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Hauck et al. (2003) studied this question.

synapsesocial.com/papers/6ab365fd4d6ef304c6c8f74bhttps://doi.org/10.1021/jf026062l
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Biosynthesis of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone by yeasts1991 · 75 citations
  2. 2Growth characteristics of Saccharomyces rouxii isolated from chocolate syrup1983 · 39 citations
  3. 3Biosynthesis of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone by Zygosaccharomyces rouxii1996 · 52 citations
  4. 4Volatile Flavor and Aroma Components of Pineapple. l. Isolation and Tentative Identification of 2,5‐Dimethyl‐4‐Hydroxy‐3(2H)‐Furanone1965 · 154 citations