Olfactory Perception of Cysteine−S-Conjugates from Fruits and Vegetables
Author:
Affiliation:
1. Corporate R&D Division, Firmenich SA, P.O. Box 239, CH-1211 Geneva 8, Switzerland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf801873h
Reference25 articles.
1. Peynaud, E.The Taste of Wine: The Art and Science of Wine Appreciation,2nded.Wiley:New York,1996; pp66.
2. Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc wines
3. A New Type of Flavor Precursors in Vitis vinifera L. cv. Sauvignon Blanc: S-Cysteine Conjugates
4. Influence of Human Salivary Enzymes on Odorant Concentration Changes Occurring in Vivo. 1. Esters and Thiols
5. Identification and Synthesis of 2-Heptanethiol, a New Flavor Compound Found in Bell Peppers
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