4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), one of the most important volatile compounds from the 3(2H)-furanone family, makes vitally important contributions to aromas related to various foods. Because of the relatively low threshold itself, HDMF is especially considered as a potent aroma compound and greatly appreciated by the food industry. Substantial progress has been made to elucidate its formation pathways both in natural fruits and in thermal processes with respect to biosynthesis and the Maillard reaction, respectively. Interaction with sulfur-containing amino acids also generates characteristic meaty flavors. HDMF easily reacts with other compounds in food systems, being affected by parameters under different conditions and showing strong antioxidant activities. Nevertheless, unstable properties may also make its evolution possible in various and complex reaction cascades, leading to different key aroma compounds. This review is based on the sensory significance of HDMF to discuss its formations, stability, and interactions in flavor generation.

中文翻译：

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4-羟基-2,5-二甲基-3（2H）-呋喃酮的发生，形成，稳定性和相互作用

4-羟基-2,5-二甲基-3（2H）-呋喃酮（HDMF），3（2 H呋喃酮家族对与各种食品相关的香气做出了至关重要的贡献。由于其相对较低的阈值本身，HDMF特别被认为是有效的香气化合物，因此受到食品工业的高度赞赏。分别在生物合成和美拉德反应方面，在阐明天然水果和热过程中的形成途径方面已取得了实质性进展。与含硫氨基酸的相互作用还产生特征性的肉味。HDMF容易与食品系统中的其他化合物反应，在不同条件下会受到参数的影响，并显示出强大的抗氧化活性。然而，不稳定的特性也可能使其在各种复杂的反应级联中演变成为可能，从而导致形成不同的关键香气化合物。