Quantitative Model Studies on the Effectiveness of Different Precursor Systems in the Formation of the Intense Food Odorants 2-Furfurylthiol and 2-Methyl-3-furanthiol-Reference-Cited by-同舟云学术

Quantitative Model Studies on the Effectiveness of Different Precursor Systems in the Formation of the Intense Food Odorants 2-Furfurylthiol and 2-Methyl-3-furanthiol

Published:1998-01-01 Issue:1 Volume:46 Page:235-241
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hofmann T.¹,Schieberle P.¹

Affiliation:

1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9705983

Reference41 articles.

1. Potent odorants of the roasted powder and brew of Arabica coffee

2. Interaction of lipid in the maillard reaction between cysteine and ribose: The effect of a triglyceride and three phospholipids on the volatile products

3. Volatile sulfur compounds contributing to meat flavour. Part. I. Components identified in boiled meat

4. Gasser, U. Volatile aroma compounds in cooked beef and hen meat, meat flavorings and meat extract. Ph.D. Dissertation, Technical University of Munich, 1990.

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