Identification of 2-Ethyl-4-Methyl-3-Thiazoline and 2-Isopropyl-4-Methyl-3-Thiazoline for the First Time in Nature by the Comprehensive Analysis of Sesame Seed Oil-Reference-Cited by-同舟云学术

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Identification of 2-Ethyl-4-Methyl-3-Thiazoline and 2-Isopropyl-4-Methyl-3-Thiazoline for the First Time in Nature by the Comprehensive Analysis of Sesame Seed Oil

Published:2011-03-16 Issue:3 Volume:76 Page:C385-C391
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Agyemang David,Bardsley Kathryn,Brown Sharon,Kraut Kenneth,Psota-Kelty Linda,Trinnaman Laurence

Publisher

Wiley

Subject

Food Science

Reference8 articles.

1. Effects of seed roasting temperature and time on the quality characteristics of sesame (Sesamum indicum) oil;Yoshida;J Sci Food Agric,1997

2. Odour-active compounds in moderately roasted sesame;Schieberle;Food Chem,1996

3. Structure determination of 4-methyl-3-thiazoline in roasted sesame flavour;Schieberle;Food Chem,1996

4. Identification of volatile flavor components of the oil from roasted sesame seeds;Nakamura;Agric Biol Chem,1989

5. Identification and sensory characterization of volatile flavor compounds in sesame seed oil;Shimoda;J Agric Food Chem,1996

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2. Furfuryl Alcohol—A Food Additive;Encyclopedia of Environmental Health;2019

3. Fats and Oils;Springer Handbook of Odor;2017

4. On the persistence of mouse urine odour to human observers: a review;Flavour and Fragrance Journal;2016-02-25

5. Addendum;Journal of Food Science;2014-11

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