Reinvestigation of the Chemical Structure of Bitter-Tasting Quinizolate and Homoquinizolate and Studies on Their Maillard-Type Formation Pathways Using Suitable 13C-Labeling Experiments-Reference-Cited by-同舟云学术

Reinvestigation of the Chemical Structure of Bitter-Tasting Quinizolate and Homoquinizolate and Studies on Their Maillard-Type Formation Pathways Using Suitable 13C-Labeling Experiments

Published:2002-09-07 Issue:21 Volume:50 Page:6027-6036
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Frank Oliver¹,Hofmann Thomas¹

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/jf020473k

Reference21 articles.

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2. Evaluation of potent odorants in roasted beef by aroma extract dilution analysis

3. Schieberle, P.; Pfnuer, P. InFlavor Chemistry. Thirty Years of Progress; Teranishi R., Wick, E. L., Hornstein, I., Eds.; Kluwer Academic/Plenum Publishers: New York, 1999; pp 147−153.

4. Identification of the Bitter Principle of Cocoa

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