Formation of Furfurylthiol Exhibiting a Strong Coffee Aroma during Oak Barrel Fermentation from Furfural Released by Toasted Staves-Reference-Cited by-同舟云学术

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Formation of Furfurylthiol Exhibiting a Strong Coffee Aroma during Oak Barrel Fermentation from Furfural Released by Toasted Staves

Published:2001-09-28 Issue:10 Volume:49 Page:4833-4835
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Blanchard Louis¹,Tominaga Takatoshi¹,Dubourdieu Denis¹

Affiliation:

1. Faculté d'Oenologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33405 Talence Cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf010539w

Reference15 articles.

1. Quantification of 2-Methyl-3-furanthiol, 2-Furfurylthiol, 3-Mercapto-2-pentanone, and 2-Mercapto-3-pentanone in Heated Meat

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