Rhamnose is a methyl pentose sugar and has properly been classified as one of the rarer sugars. This sugar is a constituent of many glycosides. The rhamnoglycoside of quercetin (rutin) has been most often used as a source of rhamnose and after its hydrolisis, it yields the aglycon and L- Rhamnose.
 

L-Rhamnose Monohydrate obtained by this method is a very pure crystalline powder, free from any visible impurities.

Rhamnose finds use in the flavor industry as a starting material for the production of furanones, as wel as the starting raw material in reaction flavors developed during the preparation of various foods such as bread, grilled meats, etc.

L-Rhamnose Monohydrate is a raw material for the chemical synthesis, a strawberry flavour.