Configurations and Sensory Properties of the Stereoisomers of 2,6-Dimethyl-4-propyl-1,3-oxathiane and 2,4-Dimethyl-6-propyl-1,3-oxathiane-Reference-Cited by-同舟云学术

Configurations and Sensory Properties of the Stereoisomers of 2,6-Dimethyl-4-propyl-1,3-oxathiane and 2,4-Dimethyl-6-propyl-1,3-oxathiane

Published:2022-04-05 Issue:15 Volume:70 Page:4712-4724
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Riegel Anja Devenie¹,Wakabayashi Hidehiko¹,Wakabayashi Motoko²,Rynešová Markéta¹,Dudko Viktoriia¹,Eisenreich Wolfgang³,Engel Karl-Heinz¹^ORCID

Affiliation:

1. Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München, Maximus-von-Imhof-Forum 2, Freising-Weihenstephan D-85354, Germany

2. College of Bioresource Sciences, Nihon University, Fujisawa 252-0880, Japan

3. Bayerisches NMR Zentrum, Strukturelle Membranbiochemie, Technische Universität München, Lichtenbergstraße 4, Garching D-85747, 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.2c00509

Reference41 articles.

1. Combinatorial Synthesis and Sensorial Properties of Mercapto Primary Alcohols and Analogues

2. ACS Symposium Series 826;Blank I.,2002

3. Mussinan, C. J.; Keelan, M. E. Sulfur Compounds in Foods; Mussinan, C. J., Keelan, M. E., Eds. ACS Symposium Series 564; American Chemical Society: Washington, DC, 1994; pp 1–6.

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