Formation of Sulfur-Containing Flavor Compounds from Reactions of Furaneol and Cysteine, Glutathione, Hydrogen Sulfide, and Alanine/Hydrogen Sulfide

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 3, 1997, Pages 894-897

  Zheng, Yan ^a,b   Brown, Sharon ^b   Ledig, Walter O ^b   Mussinan, Cynthia ^b   Ho, Chi Tang ^a  

^a RUTGERS UNIVERSITY   (United States)

^b INTERNATIONAL FLAVORS AND FRAGRANCES INC   (United States)

Author keywords

2,5 dimethyl 4 hydroxy 3(2h) furanone; Cysteine; Glutathione; Hydrogen sulfide; Strecker degradation; Sulfur containing flavor compounds

Indexed keywords

EID: 0001701620     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960624h     Document Type: Article

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