Influence of human salivary enzymes on odorant concentration changes occurring in vivo. 1. Esters and thiols

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 11, 2002, Pages 3283-3289

  Buettner, Andrea ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

2 Furfurylthiol; 2 Phenylethanethiol; 3 Mercapto 3 methyl 1 butanol; Aftertaste; Ethyl butanoate; Ethyl hexanoate; Ethyl octanoate

Indexed keywords

2 FURFURYLTHIOL; 2 PHENYLETHANETHIOL; 3 MERCAPTO 3 METHYL 1 BUTANOL; BUTYRIC ACID ETHYL ESTER; ESTER; HEXANOIC ACID DERIVATIVE; OCTANOIC ACID DERIVATIVE; THIOL DERIVATIVE; UNCLASSIFIED DRUG;

AQUEOUS SOLUTION; ARTICLE; ENZYME ACTIVITY; ENZYMOLOGY; FOOD INTAKE; GAS CHROMATOGRAPHY; HEAT; HUMAN; MASS SPECTROMETRY; ODOR; SALIVA; SALIVARY GLAND; TASTE;

ESTERS; HEAT; HUMANS; ODORS; SALIVA; SULFHYDRYL COMPOUNDS;

EID: 0037157061     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011586r     Document Type: Article

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