Identification and Synthesis of 2-Heptanethiol, a New Flavor Compound Found in Bell Peppers-Reference-Cited by-同舟云学术

Identification and Synthesis of 2-Heptanethiol, a New Flavor Compound Found in Bell Peppers

Published:2003-12-03 Issue:2 Volume:52 Page:306-310
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Simian Hervé¹,Robert Fabien¹,Blank Imre¹

Affiliation:

1. Nestlé Research Center, P.O. Box 44, 1000 Lausanne 26, Switzerland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf035008h

Reference22 articles.

1. Nijssen, L. M.; Visscher, C. A.; Maarse, H.; Willemsens, L. C.Volatile Compounds in Food, 7th ed.; TNO Nutrition and Food Research Institute: Zeist, 1996; p 26.1.

2. Volatile compounds of rehydrated French beans, bell peppers and leeks. Part II. Gas chromatography/sniffing port analysis and sensory evaluation

3. Important odorants of sweet bell pepper powder ( Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin

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