4,5-dimethyl-3-hydroxy-2(5h)-furanone has been researched along with sulfur in 2 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 2 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Chaperon, V; Chatin, A; Culleré, L; Escudero, A; Ferreira, V; Herrero, P; Litoux-Desrues, F; Sáenz-Navajas, P | 1 |
| Ahhmed, A; Çam, M; Fayemi, PO; Kaneko, G; Karaman, S; Muguruma, M; Özcan, C; Öztürk, İ; Sakata, R; Yetim, H | 1 |
2 other study(ies) available for 4,5-dimethyl-3-hydroxy-2(5h)-furanone and sulfur
| Article | Year |
|---|---|
Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product.
Topics: Adult; Female; France; Furans; Guaiacol; Humans; Male; Middle Aged; Phenols; Smell; Sulfhydryl Compounds; Sulfur Compounds; Volatile Organic Compounds; Wine | 2016 |
Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat.
Topics: Animals; Bicyclic Monoterpenes; Bridged Bicyclo Compounds; Cattle; Color; Cyclohexenes; Esters; Fatty Acids; Fermentation; Flavoring Agents; Food Handling; Food Preservation; Furans; Glycine max; Humans; Limonene; Meat; Meat Products; Monoterpenes; Muscle Proteins; Odorants; Saponins; Seeds; Soy Foods; Sulfur Compounds; Taste; Terpenes; Turkey | 2017 |