Interaction of Thiol and Disulfide Flavor Compounds with Food Components
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (8) , 2349-2351
- https://doi.org/10.1021/jf960170o
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Model Studies on the Oxidative Stability of Odor-Active Thiols Occurring in Food FlavorsJournal of Agricultural and Food Chemistry, 1996
- Model Reactions on the Stability of Disulfides in Heated FoodsJournal of Agricultural and Food Chemistry, 1995
- The effect of pH on the formation of maillard‐derived aroma volatiles using a cooked meat systemJournal of the Science of Food and Agriculture, 1995
- Isolation and characterization of volatile sulfur-containing meat flavor components in model systemsJournal of Agricultural and Food Chemistry, 1990
- Synthesis of N2-[.gamma.-L-(+)-glutamyl]-4-carboxyphenylhydrazine, a postulated precursor of agaritine of Agaricus bisporusJournal of Agricultural and Food Chemistry, 1984
- Investigation of sulfur-containing components in roasted coffeeJournal of Agricultural and Food Chemistry, 1981
- Components contributing to beef flavor. Volatile compounds produced by the reaction of 4-hydroxy-5-methyl-3(2H)-furanone and its thio analog with hydrogen sulfideJournal of Agricultural and Food Chemistry, 1975