1. Bailey, S. D.; Mitchell, D. G.; Bazinet, M. L.; Weurman, C. Studies on the volatile components of different varieties of cocoa beans. J. Food Sci. 1962, 27, 165–170.
2. Ballance, P. E. Production of volatile compounds related to the flavor of foods from the Strecker degradation of dl-methionine. J. Sci. Food Agric. 1961, 12, 532–536.
3. Blank, I.; Devaud, S.; Fay, L. B. New aspects of the formation of 3(2H)-furanones through the Maillard reaction. In Flavor Science, Recent Developments; Taylor, A. J.; Mottram, D. S., Eds.; Royal Society of Chemistry, Cambridge, UK, 1996; pp 188–193.
4. Bokuchava, M. A.; Popov, V. R. The significance of amino acids in the formation of tea aroma in its interaction with tannin substances under conditions of elevated temperature. Doklady Akad. Nauk S. S. S. R. 1954, 99, 145, [Chem. Abstr. 1955, 49, 3439c].
5. Buttery, R. G.; Ling, L. C.; Juliano, B. O. 2-Acetyl-l-pyrroline: an important aroma component of cooked rice. Chem. Ind. (London) 1982, 958–959.