Flavor chemistry of 2-methyl-3-furanthiol, an intense meaty aroma compound
Author:
Affiliation:
1. a Department of Food Science , Rutgers University , New Brunswick , NJ , 08901 , USA
2. b Chromocell, North Brunswick , NJ , 08902 , USA
3. c Innophos, Cranbury , NJ , 08512 , USA
Publisher
Informa UK Limited
Subject
General Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/17415993.2012.708933
Reference40 articles.
1. Model Studies on the Oxidative Stability of Odor-Active Thiols Occurring in Food Flavors
2. Chemical Interactions between Odor-Active Thiols and Melanoidins Involved in the Aroma Staling of Coffee Beverages
3. Interaction of Thiol and Disulfide Flavor Compounds with Food Components
4. Evaluation of the Key Odorants in a Thermally Treated Solution of Ribose and Cysteine by Aroma Extract Dilution Techniques
5. Quantitative Model Studies on the Effectiveness of Different Precursor Systems in the Formation of the Intense Food Odorants 2-Furfurylthiol and 2-Methyl-3-furanthiol
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