Precursors of sulfur‐containing flavor compounds
- 1 March 1974
- journal article
- research article
- Published by Taylor & Francis in C R C Critical Reviews in Food Technology
- Vol. 4 (4) , 457-505
- https://doi.org/10.1080/10408397409527166
Abstract
Sulfur‐containing volatiles contribute to the flavor of many food products because of their high volatility and their strong odor. Understanding of their formation from natural precursors is not only of scientific value, but also of practical use in the flavoring of processed foods and in the prevention of off‐flavor formation.Keywords
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