Structure/Odor Activity Studies on Aromatic Mercaptans and Their Cyclohexane Analogues Synthesized by Changing the Structural Motifs of Naturally Occurring Phenyl Alkanethiols-Reference-Cited by-同舟云学术

Structure/Odor Activity Studies on Aromatic Mercaptans and Their Cyclohexane Analogues Synthesized by Changing the Structural Motifs of Naturally Occurring Phenyl Alkanethiols

Published:2019-02-14 Issue:9 Volume:67 Page:2598-2606
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Schoenauer Sebastian¹,Buergy Alexandra¹,Kreissl Johanna²,Schieberle Peter¹^ORCID

Affiliation:

1. Lehrstuhl für Lebensmittelchemie, Technische Universität Muenchen, Lise-Meitner-Straße 34, D-85354 Freising, Germany

2. Leibniz Institute for Food Systems Biology at TUM (formerly Deutsche Forschungsanstalt für Lebensmittelchemie), Lise-Meitner-Straße 34, D-85354 Freising, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b00353

Reference17 articles.

1. Structure–Odor Correlations in Homologous Series of Alkanethiols and Attempts To Predict Odor Thresholds by 3D-QSAR Studies

2. Structure–Odor Activity Studies on Monoterpenoid Mercaptans Synthesized by Changing the Structural Motifs of the Key Food Odorant 1-p-Menthene-8-thiol

3. Structure–Odor Correlations in Homologous Series of Mercapto Furans and Mercapto Thiophenes Synthesized by Changing the Structural Motifs of the Key Coffee Odorant Furan-2-ylmethanethiol

4. Volatile sulfur compounds contributing to meat flavour. Part. I. Components identified in boiled meat

5. Contribution of Benzenemethanethiol to Smoky Aroma of Certain Vitis vinifera L. Wines

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