Formation pathways of 3-hydroxy-4,5-dimethyl-2[5H]-furanone (sotolon) in citrus soft drinks

W. Schwab, T. König, B. Gutsche, M. Hartl, R. Hübscher, P. Schreier

Research output: Contribution to journalArticlepeer-review

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After storage of citrus soft drinks supplemented with a vitamin mixture an off-flavor described with 'burnt' and 'spicy' was detected. Gas chromatography-olfactometry (GCO) and gas chromatography-mass spectrometry (HRGC-MS) revealed 3-hydroxy-4,5-dimethyl-2[5H]-furanone (sotolon) as the off-flavor formed during storage. Among the ingredients of the soft drinks, ethanol and ascorbic acid were found to be the essential precursors of sotolon. Two formation pathways were postulated on the basis of studies using 2H-(D) and 13C-labeled ethanol and ascorbic acid. Sotolon is either formed from two molecules of ethanol and carbons 2 and 3 of ascorbic acid (pathway 1) or it is generated from one molecule of ethanol and carbons 3, 4, 5 and 6 of ascorbic acid (pathway 2).

Original languageEnglish
Pages (from-to)218-225
Number of pages8
JournalACS Symposium Series
StatePublished - 2001
Externally publishedYes


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