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On flavoring (Chemical name 3-hydroxy-4,5-dimethyl-2-furanone) having the structure of a lactone which is why it is also referred to as sugar or fenugreek lactone. It was discovered by Japanese scientists in the 1970s as a flavor component of raw cane sugar. The substance, which is liquid at room temperature, smells of maple syrup, dried fruits, in a low concentration. caramel or burned Sugar, in high after fenugreek, curry, hazelnut, lovage and roasted tobacco, It mainly forms in carbohydrate-rich media and has an extremely low Perceptual threshold 2.5 ppb (parts per billion). The substance also forms oxidative expansion of wine. He is in Botrytis wines. Madeira. port wine. Rancio. sherry. sake and others rice wine contain.

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