Analysis and Sensory Evaluation of the Stereoisomers of a Homologous Series (C5–C10) of 4-Mercapto-2-alkanols-Reference-Cited by-同舟云学术

Analysis and Sensory Evaluation of the Stereoisomers of a Homologous Series (C5–C10) of 4-Mercapto-2-alkanols

Published:2017-09-27 Issue:40 Volume:65 Page:8913-8922
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Nörenberg Svenja¹,Kiske Christiane¹,Reichardt Bastian¹,Andelfinger Verena¹,Pfeiffer Anne¹,Schmidts Franziska¹,Eisenreich Wolfgang²,Engel Karl-Heinz¹^ORCID

Affiliation:

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

2. Technische Universität München, Lehrstuhl für Biochemie, Lichtenbergstraße 4, D-85747 Garching, 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.7b03543

Reference35 articles.

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2. Blank, I.Sensory relevance of volatile organic sulfur compounds in food. InHeteroatomic Aroma Compounds;Reineccius, G. A.; Reineccius, T. A., Eds.ACS Symposium Series826;American Chemical Society:Washington, DC, 2002; pp25–53.

3. Combinatorial Synthesis and Sensorial Properties of Polyfunctional Thiols

4. Sensorial Contribution and Formation Pathways of Thiols in Foods: A Review

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