4-羟基-2，5-二甲基-3（2H）-呋喃酮（HDMF，DMHF）是一种焦糖样气味化合物，在基于戊糖的Maillard反应系统中通过GC-MS和GCMS/MS鉴定。通过动态方法研究了DMHF在大气压为0.10 MPa时在283.15 K至313.15 K温度范围内在六种不同溶剂中的溶解度数据。据报道，DMHF对映体通过毛细管电泳法进行分离。商业上它是由L-鼠李糖合成的。通过香气提取物稀释分析（AEDA），DMHF已被鉴定为泰国优质鱼酱样品中的酸性增香剂。它被确定为小麦酒糟（DG）中的关键香气化合物。据报道，它是草莓中的主要风味化合物，并且已经报道了其生物合成。HDMF存在于菠萝、草莓和葡萄等各种水果中，也存在于牛肉肉汤、炒咖啡、面包皮、烤牛肉、烤芝麻和炖牛肉中。 Furaneol is a flavor compound that occurs in fruits such as pineapple, strawberry and mango. 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF, DMHF) is a caramel-like odor compound identified by GC-MS and GCMS/MS in a pentose-based Maillard reaction system. The solubility data of DMHF in six different solvents at an atmospheric pressure of 0.10 MPa in the temperature range of 283.15 K to 313.15 K were studied by a dynamic method. The enantiomers of DMHF were reported to be separated by capillary electrophoresis. Commercially it is synthesized from L-rhamnose. DMHF has been identified as an acidic flavor enhancer in premium fish sauce samples from Thailand by aroma extract dilution analysis (AEDA). It was identified as a key aroma compound in wheat distillers grains (DG). It is reported to be the main flavor compound in strawberries, and its biosynthesis has been reported. HDMF is found in various fruits such as pineapple, strawberries, and grapes, and is also found in beef broth, fried coffee, bread crust, roast beef, roast sesame, and beef stew.