Analytical and Sensory Characterization of Chiral 4-Mercapto-2-alkanones, 4-Acetylthio-2-alkanones, and the Corresponding Alcohols-Reference-Cited by-同舟云学术

Analytical and Sensory Characterization of Chiral 4-Mercapto-2-alkanones, 4-Acetylthio-2-alkanones, and the Corresponding Alcohols

Published:2012-01 Issue: Volume: Page:27-39
ISSN:0097-6156
Container-title:ACS Symposium Series
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Author:

Wakabayashi M.¹²³⁴,Wakabayashi H.¹²³⁴,Nörenberg S.¹²³⁴,Reichardt B.¹²³⁴,Kubota K.¹²³⁴,Engel K.-H.¹²³⁴

Affiliation:

1. Technische Universität München, Lehrstuhl für Allgemeine Lebensmitteltechnologie, Maximus-von-Imhof-Forum 2, D-85350 Freising-Weihenstephan, Germany

2. Department of Nutrition and Dietetics, Kamakura Women’s University, 6-1-3 Ofuna, Kamakura-shi, Kanagawa 247-8512, Japan

3. Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu University, 2-1-1 Otsuka, Bunkyo-ku, Tokyo 112-8610, Japan

4. Institute of Environmental Science for Human Life, Ochanomizu University, 2-1-1 Otsuka, Bunkyo-ku, Tokyo 112-8610, Japan

Publisher

American Chemical Society

Link

https://pubs.acs.org/doi/pdf/10.1021/bk-2012-1098.ch003

Reference24 articles.

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2. Blank, I. InHeteroatomic Aroma Compounds; Reineccius, G. A. , Ed.; ACS Symposium Series 826;American Chemical Society:Washington, DC,2002; pp25−53.

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

4. Combinatorial Synthesis and Sensorial Properties of Polyfunctional Thiols

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