The Significance of Volatile Sulfur Compounds in Food Flavors-Reference-Cited by-同舟云学术

The Significance of Volatile Sulfur Compounds in Food Flavors

Published:2011-01 Issue: Volume: Page:3-31
ISSN:0097-6156
Container-title:ACS Symposium Series
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Author:

McGorrin Robert J.¹

Affiliation:

1. Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331

Publisher

American Chemical Society

Link

https://pubs.acs.org/doi/pdf/10.1021/bk-2011-1068.ch001

Reference150 articles.

1. Mussinan, C. J. Keelan, M. E. InSulfur Compounds in Foods; Mussinan, C. J. Keelan, M. E. , Eds.; ACS Symposium Series 564;American Chemical Society:Washington, DC,1994; pp1−6.

2. McGorrin, R. J. InSensory-Directed Flavor Analysis; Marsili, R. , Ed.Taylor & Francis:Boca Raton, FL,2007; pp223−267.

3. Vermeulen, C. Lecocq, S. Collin, S. Polyfunctional Thiols and Drinkability of Beer, 29th European Brewery Convention Congress, Dublin, Ireland,2003.

4. The Nose as a Stereochemist. Enantiomers and Odor

5. Engel, K.H. Schellenberg, A. Schmarr, H.G. InAroma Active Compounds in Foods; Takeoka, G. R. Guntert, M. Engel, K.H. , Eds.; ACS Symposium Series 794;American Chemical Society:Washington, DC,2001; pp138−148.

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