Heterocyclic Volatiles Formed by Heating Cysteine or Hydrogen Sulfide with 4-Hydroxy-5-methyl-3(2H)-furanone at pH 6.5-Reference-Cited by-同舟云学术

Heterocyclic Volatiles Formed by Heating Cysteine or Hydrogen Sulfide with 4-Hydroxy-5-methyl-3(2H)-furanone at pH 6.5

Published:2001-01-30 Issue:2 Volume:49 Page:816-822
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Whitfield Frank B.¹,Mottram Donald S.¹

Affiliation:

1. Food Science Australia, P.O. Box 52, North Ryde, NSW 1670, Australia, and School of Food Biosciences, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0008644

Reference22 articles.

1. Components contributing to beef flavor. Volatile compounds produced by the reaction of 4-hydroxy-5-methyl-3(2H)-furanone and its thio analog with hydrogen sulfide

2. Effect of solar drying on vitamin D3 and provitamin D3 contents in fish meat

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