Quantitative Studies on the Formation of Key Odorants in Thermally Treated Yeast Extracts Using Stable Isotope Dilution Assays

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 11, 1998, Pages 4695-4701

  Münch, Petra ^a   Schieberle, Peter ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

2 acetyl 1 pyrroline; 2 furfurylthiol; 2 methyl 3 furanthiol; 3 methylbutanal; Amino acids; Methional; Phenylacetaldehyde; Stable isotope dilution assay; Strecker degradation

Indexed keywords

EID: 0001283835     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980511t     Document Type: Article

References (22)

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