Chemistry of 2-Acetyl-1-pyrroline, 6-Acetyl-1,2,3,4-tetrahydropyridine, 2-Acetyl-2-thiazoline, and 5-Acetyl-2,3-dihydro-4H-thiazine: Extraordinary Maillard Flavor Compounds-Reference-Cited by-同舟云学术

Chemistry of 2-Acetyl-1-pyrroline, 6-Acetyl-1,2,3,4-tetrahydropyridine, 2-Acetyl-2-thiazoline, and 5-Acetyl-2,3-dihydro-4H-thiazine: Extraordinary Maillard Flavor Compounds

Published:2006-04-27 Issue:6 Volume:106 Page:2299-2319
ISSN:0009-2665
Container-title:Chemical Reviews
language:en
Short-container-title:Chem. Rev.

Author:

Adams An¹,De Kimpe Norbert¹

Affiliation:

1. Department of Organic Chemistry, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/cr040097y

Reference179 articles.

1. Cooked rice aroma and 2-acetyl-1-pyrroline

2. Quantitative analysis of 2-acetyl-1-pyrroline in rice

3. Contribution of volatiles to rice aroma

4. Identification and Quantification of the "Popcorn"-like Aroma in Louisiana Aromatic Delia Rice (Oryza sativa, L.)

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