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Volumn 56, Issue 22, 2008, Pages 10679-10682

Identification of 5-hydroxy-3-mercapto-2-pentanone in the maillard reaction of thiamine, cysteine, and xylose

Author keywords

5 hydroxy 3 mercapto 2 pentanone; Cysteine; Maillard reaction; NMR; Thiamine; Xylose

Indexed keywords

5 HYDROXY 3 MERCAPTO 2 PENTANONE; 5-HYDROXY-3-MERCAPTO-2-PENTANONE; ALKANONE; CYSTEINE; THIAMINE; THIOL DERIVATIVE; XYLOSE;

EID: 57849164196     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801762c     Document Type: Article
Times cited : (12)

References (12)
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    • Baines, D. A.; Mlotkiewicz, J. A. The chemistry of meat flavour In Recent Advances in the Chemistry of Meat; Bailey, A. J.; Ed.; Royal Society of Chemistry: London, Great Britain, 1984; pp 119-164.
  • 4
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    • Roasted meat flavour and process for producing same
    • US patent 3,394,016
    • Bidmead, D. S.; Giacino, C.; Crossman, J. D.; Kratz, P. D. C. Roasted meat flavour and process for producing same US patent 3,394,016, 1968.
    • (1968)
    • Bidmead, D.S.1    Giacino, C.2    Crossman, J.D.3    Kratz, P.D.C.4
  • 5
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    • Poultry flavor composition and process
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    • (1968)
    • Giacino, C.1
  • 6
    • 57849097807 scopus 로고    scopus 로고
    • Van der Linde, L. M.; van Dort, J. M.; de Valois, P.; van Boelens, P. ; de Rijke, D. Volatile components from thermally degraded thiamine In Progress in Flavour Research; Land, D. G.; Nursten, H. E., Eds.; Applied Sciences: London, Great Britain, 1979; pp 219-224.
    • Van der Linde, L. M.; van Dort, J. M.; de Valois, P.; van Boelens, P. ; de Rijke, D. Volatile components from thermally degraded thiamine In Progress in Flavour Research; Land, D. G.; Nursten, H. E., Eds.; Applied Sciences: London, Great Britain, 1979; pp 219-224.
  • 9
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    • New synthesis of thiazoles
    • in French
    • Onural, Y. New synthesis of thiazoles. Chim. Acta Turc. 1991, 20, 155-160, in French.
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  • 10
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    • 1 in water
    • in Japanese, translated in parts by Hidemi Tashiro
    • 1 in water. Yakugaku Zasshi 1951, 71, 369-371, in Japanese, translated in parts by Hidemi Tashiro.
    • (1951) Yakugaku Zasshi , vol.71 , pp. 369-371
    • Matsukawa, T.1    Iwatsu, T.2    Yurugi, S.3
  • 11
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    • Formation of aroma compounds in the Maillard reaction of xylose, cysteine and thiamine In Recent Highlights in Flavor Chemistry & Biology; Hofmann,T
    • Meyerhof, W, Schieberle, P, Eds, Garching, Germany
    • Cerny, C. Formation of aroma compounds in the Maillard reaction of xylose, cysteine and thiamine In Recent Highlights in Flavor Chemistry & Biology; Hofmann,T.; Meyerhof, W.; Schieberle, P., Eds.; Deutsche Forschungsanstalt für Lebensmittelchemie: Garching, Germany, 2008; pp 261-264.
    • (2008) Deutsche Forschungsanstalt für Lebensmittelchemie , pp. 261-264
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  • 12
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    • Thiamine decomposition products in injectable solutions and their acute and subacute toxicity
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    • Gaudiano, A.; Petti, G.; Polizzi, M.; Tartarini, S. Thiamine decomposition products in injectable solutions and their acute and subacute toxicity. Ann. Ist. Super. Sanita 1966, 2, 537-539, in Italian.
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.