COMPONENTS CONTRIBUTING TO BEEF FLAVOR - ISOLATION OF 4-HYDROXY-5-METHYL-3(2H)-FURANONE AND ITS 2,5-DIMETHYL HOMOLOG FROM BEEF BROTH

A beef flavor concentrate was prepared by continuous extraction of a clear beef broth with diethyl ether, followed by concentration of the ethereal solution. Fractionation of this concentrate by gas-liquid chromatography revealed two components with characteristic odors, one reminiscent of caramel and the other of roasted chicory root. By repeated gas-liquid chromatography over another stationary phase the odorous compounds were isolated in a pure state. They were identified by comparison of their ultraviolet absorption spectra and their mass and infrared spectra with those of synthetically prepared samples. The component with the caramel odor proved to be 4-hydroxy-2,5-dimethyl-3(2H) furanone, while the smell of roasted chicory root was due to 4-hydroxy-5-methyl-3(2H)-furanone. © 1968, American Chemical Society. All rights reserved.