Class information for:
Level 1: 2 5 DIMETHYL 4 HYDROXY 32H FURANONE//FURANEOL//SHOYU POLYSACCHARIDES

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
21843 346 26.9 57%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
2695 2820 FRAGARIA XANANASSA//FISH SAUCE//STRAWBERRY

Terms with highest relevance score


Rank Term Type of term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 2 5 DIMETHYL 4 HYDROXY 32H FURANONE Author keyword 19 74% 4% 14
2 FURANEOL Author keyword 12 53% 5% 16
3 SHOYU POLYSACCHARIDES Author keyword 11 100% 2% 6
4 4 HYDROXY 2 5 DIMETHYL 32H FURANONE Author keyword 8 62% 2% 8
5 SHOYU Author keyword 6 80% 1% 4
6 4 HYDROXY 2OR 5 ETHYL 5OR 2 METHYL 32H FURANONE Author keyword 6 100% 1% 4
7 2 5 DIMETHYL 4 METHOXY 32H FURANONE Author keyword 3 100% 1% 3
8 D FRUCTOSE 1 6 DIPHOSPHATE Author keyword 3 100% 1% 3
9 METHOXYFURANEOL Author keyword 3 100% 1% 3
10 2 5 DIMETHYL 4 HYDROXY 2H FURAN 3 ONE Author keyword 2 67% 1% 2

Web of Science journal categories

Author Key Words


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class		 LCSH search Wikipedia search
1 2 5 DIMETHYL 4 HYDROXY 32H FURANONE 19 74% 4% 14 Search 2+5+DIMETHYL+4+HYDROXY+32H+FURANONE Search 2+5+DIMETHYL+4+HYDROXY+32H+FURANONE
2 FURANEOL 12 53% 5% 16 Search FURANEOL Search FURANEOL
3 SHOYU POLYSACCHARIDES 11 100% 2% 6 Search SHOYU+POLYSACCHARIDES Search SHOYU+POLYSACCHARIDES
4 4 HYDROXY 2 5 DIMETHYL 32H FURANONE 8 62% 2% 8 Search 4+HYDROXY+2+5+DIMETHYL+32H+FURANONE Search 4+HYDROXY+2+5+DIMETHYL+32H+FURANONE
5 SHOYU 6 80% 1% 4 Search SHOYU Search SHOYU
6 4 HYDROXY 2OR 5 ETHYL 5OR 2 METHYL 32H FURANONE 6 100% 1% 4 Search 4+HYDROXY+2OR+5+ETHYL+5OR+2+METHYL+32H+FURANONE Search 4+HYDROXY+2OR+5+ETHYL+5OR+2+METHYL+32H+FURANONE
7 2 5 DIMETHYL 4 METHOXY 32H FURANONE 3 100% 1% 3 Search 2+5+DIMETHYL+4+METHOXY+32H+FURANONE Search 2+5+DIMETHYL+4+METHOXY+32H+FURANONE
8 D FRUCTOSE 1 6 DIPHOSPHATE 3 100% 1% 3 Search D+FRUCTOSE+1+6+DIPHOSPHATE Search D+FRUCTOSE+1+6+DIPHOSPHATE
9 METHOXYFURANEOL 3 100% 1% 3 Search METHOXYFURANEOL Search METHOXYFURANEOL
10 2 5 DIMETHYL 4 HYDROXY 2H FURAN 3 ONE 2 67% 1% 2 Search 2+5+DIMETHYL+4+HYDROXY+2H+FURAN+3+ONE Search 2+5+DIMETHYL+4+HYDROXY+2H+FURAN+3+ONE

Key Words Plus


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 CV SENGA SENGANA 35 86% 5% 18
2 2 5 DIMETHYL 4 HYDROXY 32H FURANONE 33 62% 10% 34
3 FURANEOL 27 72% 6% 21
4 WILD STRAWBERRIES 21 59% 7% 24
5 FLAVOR COMPONENT 17 75% 3% 12
6 PINEAPPLES 12 75% 3% 9
7 FRAGARIA ANANASSA 12 44% 6% 20
8 MOUSE FORESTOMACH NEOPLASIA 12 54% 4% 15
9 CULTIVATED STRAWBERRIES 10 73% 2% 8
10 4 HYDROXY 2 5 DIMETHYL 32H FURANONE 10 54% 4% 13

Journals

Reviews


Title Publ. year Cit. Active
references		 % act. ref.
to same field
The naturally occurring furanones: formation and function from pheromone to food 1999 68 81 35%
Volatile Compounds of Raspberry Fruit: From Analytical Methods to Biological Role and Sensory Impact 2015 1 63 17%
Natural 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol (R)) 2013 3 86 51%
2,5-dimethyl-4-hydroxy-2H-furan-3-one and its derivatives: analysis, synthesis and biosynthesis - a review 1999 30 68 43%
Functional effects of Japanese style fermented soy sauce (shoyu) and its components 2005 54 29 34%
2,5-DIMETHYL-4-HYDROXY-3(2H)-FURANONE AND DERIVATIVES IN STRAWBERRIES DURING RIPENING 1995 19 15 73%
DYNAMIC HEADSPACE GAS CHROMATOGRAPHY-MASS SPECTROMETRY ANALYSIS OF VOLATILE FLAVOR COMPOUNDS FROM WILD DIPLOID BLUEBERRY SPECIES 1995 7 4 75%
VOLATILE CONSTITUENTS OF PINEAPPLE (ANANAS-COMOSUS [L] MERR) 1989 33 9 56%
Immunological functions of soy sauce: Hypoallergenicity and antiallergic activity of soy sauce 2005 35 58 16%
FERMENTATION-DERIVED ANTICARCINOGENIC FLAVOR COMPOUND 1994 5 7 43%

Address terms


Rank Address term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ.
in class
1 EPCA 1 33% 0.6% 2
2 ANDALUZ INVEST FORMAC AGR PESQUERA 1 50% 0.3% 1
3 CNRS UMR 5472 1 50% 0.3% 1
4 CNRS UMR 5576 1 50% 0.3% 1
5 CRA CONSIGLIO RIC SPERIMENTAZ AGRICOLTURA 1 50% 0.3% 1
6 NEW JERSEY AGR EXPT STN COOK FOOD SCI 1 50% 0.3% 1
7 NEW PROD PROC DEV 1 50% 0.3% 1
8 ST S PHYSIOL MOL BIOL TREE FRUITS 1 50% 0.3% 1
9 TOR 1 50% 0.3% 1
10 TRAD MICROORGANISM OURCES 1 50% 0.3% 1

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000224449 GENOME SHUFFLING//VITICULTURE WINE//BIOCHEM PHARMACEUT ENGN
2 0.0000163657 AROMA//WINE//WINE AROMA
3 0.0000162497 MAILLARD REACTION//2 METHYL 3 FURANTHIOL//AMADORI COMPOUND
4 0.0000143839 KENTUCKY BANANA//ATWOOD IL//ASIMINA TRILOBA
5 0.0000129631 FRAGARIA XANANASSA//FRAGARIA X ANANASSA//STRAWBERRY
6 0.0000126868 FISH SAUCE//TETRAGENOCOCCUS HALOPHILUS//UGBA
7 0.0000108476 CUCUMIS MELO//CUCUMIS MELO L//ORIENTAL SWEET MELON
8 0.0000107078 DURIAN//ALDH INHIBITION//CHILLED TEMPERATURE
9 0.0000104000 BREADFRUIT//ARTOCARPUS MARIANNENSIS//ARTOCARPUS ALTILIS
10 0.0000089508 COLD PRESSED PEEL OIL//PEEL OIL//PETITGRAIN