2,5-Dimethyl-4-hydroxy-2H-furan-3-one and its derivatives: analysis, synthesis and biosynthesis—a review

2,5-Dimethyl-4-hydroxy-2H-furan-3-one is believed to be a key flavour constituent in many fruits and baked foods. The analytical and organic methods applied to the analysis of DMHF and its derivatives, synthesis and biosynthesis are reviewed. Possibilities for further elucidation of biosynthetic pathways and the biotechnological production of DMHF are considered.