Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking

Identification and characterization of an enzyme involved in the biosynthesis of the 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in yeast

(2017) Kenji Uehara et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Formation of the reduced form of furaneol® (2,5-dimethyl-4-hydroxy-tetrahydrofuran-3-one) during the Maillard reaction through catalysis of amino acid metal salts

(2016) Ossanna Nashalian et al.   FOOD CHEMISTRY

The glycosidic aroma precursors in wine: occurrence, characterization and potential biological applications

(2016) Fengmei Zhu et al.   PHYTOCHEMISTRY REVIEWS

Identification of Furaneol Glucopyranoside, the Precursor of Strawberry-like Aroma, Furaneol, in Muscat Bailey A

(2014) Kanako Sasaki et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

The Aroma of Goat Milk: Seasonal Effects and Changes through Heat Treatment

(2014) Caroline Siefarth et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process

(2013) Tsuyoshi Katsuno et al.   FOOD CHEMISTRY

Natural 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol®)

(2013) Wilfried Schwab   MOLECULES

Genetic diversity in some grape varieties revealed by SCoT analyses

(2011) Da-Long Guo et al.   MOLECULAR BIOLOGY REPORTS

Formation of 2,5-Dimethyl-4-hydroxy-3(2H)-furanone through Methylglyoxal: A Maillard Reaction Intermediate

(2008) Yu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantum mechanics studies of the tautomers of dihydrodiacetylformoin, an important Maillard intermediate and the synthesis of furaneol

(2007) Channa K. Hattotuwagama et al.   JOURNAL OF MOLECULAR STRUCTURE-THEOCHEM