The Importance of Sulfur-Containing Compounds to Fruit Flavors
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Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4615-4693-1_23.pdf
Reference46 articles.
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2. Demole, E.; Enggist, P.; Ohloff, G. 1-p-Menthene-8-thiol: a powerful impact constituent of grapefruit juice (Citrus paradisi Macfayden). HeIv. Chim. Acta 65, 1785–1794 (1982)
3. Engel, K.-H.; Heidlas, J.; Albrecht, W; Tressl, R. Biosynthesis of chiral flavor and aroma compounds in plants and microorganisms. In: Teranishi, R.; Buttery, R. G.; Shahidi, E (Eds.) Flavor Chemistry. Trends and Developments. American Chemical Society Symposium Series 388, Washington, D. C., 1989, p. 8–22
4. Engel, K.-H.; Tressl, R. Identification of new sulfur-containing volatiles in yellow passion fruits (Passii lora edulis f. flavicarpa). J. Agric. Food Chem. 39, 2249–2252 (1991)
5. Fischer, N.; Hammerschmidt, F.-J.; Brunke, E.-J. Analytical investigation of the flavor of Cupuaçu (Theobroma grad florum Spreng.). In: Fruit Flavors. Biogenesis, Characterization, and Authentication. Russeff, R., Leahy, M. M. (Eds.); American Chemical Society: Washington, D.C., 1995, pp 8–20
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