COMPONENTS CONTRIBUTING TO BEEF FLAVOR - NATURAL PRECURSORS OF 4-HYDROXY-5-METHYL-3 (2H)-FURANONE IN BEEF BROTH

The recent identification of 4-hydroxy-5-methyl-3(2H)-furanone as a flavor component of beef broth prompted an investigation into its natural precursors. When minced lean shin of beef was extracted with water at room temperature, the extract contained no detectable 4-hydroxy-5-methyl-3(2H)-furanone. If it was boiled for 2 1/2 hours, however, the furanone could be isolated, indicating that it is formed from cold water-soluble precursors. These precursors have been identified as ribose-5-phosphate, and pyrrolidone carboxylic acid ortaurine or both. © 1969, American Chemical Society. All rights reserved.