Historical Review on the Identification of Mesifurane, 2,5-Dimethyl-4-methoxy-3(2H)-furanone, and Its Occurrence in Berries and Fruits

: Heikki P. Kallio

Publisher: AMER CHEMICAL SOC

: 2018

: Journal of Agricultural and Food Chemistry

: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

: J AGR FOOD CHEM

: 66

: 11

: 2553

: 2560

: 8

: 0021-8561

DOI: https://doi.org/10.1021/acs.jafc.8b00519

Mesifurane, 2,5-dimethyl-4-methoxy-3(2H)-furanone, is a natural compound used a worldwide as a flavoring for foods, beverages, and cosmetics. Global sales of mesifurane are around $100 million. Its significance as a flavor-impact compound in some Nordic berries was discovered in the early 1970s in Finland. Synthesized mesifurane was used as a key compound in aroma mixes exploited in a Finnish patent. Mesifurane is a significant flavorant in arctic brambles, mangoes, strawberries, and many other fruits and berries and is an enzymatic methylation product of 2,5-dimethyl-4-hydroxy-3(2H)-furanone. Because of the obscurity of the information on the history of the commonly used trivial name, mesifurane, it is time to lift the veil and reveal the background of the present situation. The key player was a northern berry, arctic bramble (Rubus arcticus), the Finnish name of which is mesimarja. Forty years ago, aroma research was limited by technical factors, but nowadays there is a surplus of information.