On flavoring (chemical name 3-hydroxy-4,5-dimethyl-2-furanone) with the structure of a lactone which is why it is also known 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 in low concentration of maple syrup, dried fruit, caramel or burned Sugar, high in fenugreek, curry, hazelnut, lovage and roasted tobacco, It mainly forms in carbohydrate-rich media and has an extremely low one Perceptual threshold of 2.5 ppb (parts per billion). The fabric also forms oxidative expansion of wine. He is in Botrytis wines. Madeira. port wine. Rancio. sherry. sake and others rice wine contain.