| 摘要 |
Meat aroma is imparted to foodstuffs such as soups meat preserves, sauces, etc. by incorporating therein 0.1-30 ppm of a 4-hydroxy-2,3-dihydrofuran-3-one derivative of the formula:- (in which R1 and R2 are C1-2 alkyls containing together 3-4C) in the form of an acyl ester, ketal, or a lower alkyl ether thereof. Amino acids, nucleotides and (di)carboxylic acids may be added. |
