Quantitative Model Studies on the Effectiveness of Different Precursor Systems in the Formation of the Intense Food Odorants 2-Furfurylthiol and 2-Methyl-3-furanthiol

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 1, 1998, Pages 235-241

  Hofmann, T ^a   Schieberle, P ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

2 Furfurylthiol; 2 methyl 3 furanthiol; 3 deoxyribosulose; 4 hydroxy 5 methyl 3(2H) furanone; Flavor precursors; Furan 2 aldehyde; Mercapto 2 propanone

Indexed keywords

EID: 0001055803     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9705983     Document Type: Article

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