Formation of Sulfur-Containing Flavor Compounds from Reactions of Furaneol and Cysteine, Glutathione, Hydrogen Sulfide, and Alanine/Hydrogen Sulfide-Reference-Cited by-同舟云学术

Formation of Sulfur-Containing Flavor Compounds from Reactions of Furaneol and Cysteine, Glutathione, Hydrogen Sulfide, and Alanine/Hydrogen Sulfide

Published:1997-03-01 Issue:3 Volume:45 Page:894-897
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zheng Yan¹,Brown Sharon¹,Ledig Walter O.¹,Mussinan Cynthia¹,Ho Chi-Tang¹

Affiliation:

1. Department of Food Science, Cook College, New Jersey Agricultural Experiment Station, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08903, and Research & Development Center, International Flavors and Fragrances, 1515 Highway 36, Union Beach, New Jersey 07735

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960624h

Reference39 articles.

1. Volatile flavor compounds produced by heat degradation of thiamine (vitamin B1)

2. The Organosulfur Chemistry of the GenusAllium - Implications for the Organic Chemistry of Sulfur

3. Volatile flavor compounds from onion

4. CHICKEN FLAVOR: THE FRACTIONATION OF THE VOLATILE CONSTITUENTS

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