Fluorescence Detection of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone Based on Fluorescence Resonance Energy Transfer and Competitive Host–Guest Recognition
Sweetening compounds are commonly incorporated into food products to enhance their texture and flavor, thereby indicating product quality. 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) is a sweet aromatic compound characterized by its pineapple-like baking scent. While it serves as a taste enhancer i...
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| Asıl Yazarlar: | , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
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MDPI AG
2025-03-01
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| Seri Bilgileri: | Chemosensors |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2227-9040/13/3/110 |
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