The role of cysteine and cysteine-S conjugates as odour precursors in the flavour and fragrance industry

Flavour and Fragrance Journal

Volumn 23, Issue 6, 2008, Pages 369-381

  Starkenmann, Christian ^a   Troccaz, Myriam ^a   Howell, Kate ^b  

^a Analysis and Perception Department   (Switzerland)

^b UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Cysteine S conjugate; Sulphur chemistry; Volatile sulphur compounds

Indexed keywords

CHEMICAL COMPOUNDS; DEGRADATION; FRAGRANCES; HYDROGEN; HYDROGEN SULFIDE; ODORS; SULFUR; WINE;

BELL PEPPERS; CYSTEINE-S CONJUGATE; DIRECT REACTIONS; ENZYMATIC PATHWAYS; FRAGRANCE INDUSTRIES; HYDROGEN SULPHIDES; IN PLANTS; PRECURSOR COMPOUNDS; SULPHUR CHEMISTRY; VOLATILE SULPHUR COMPOUNDS;

NONMETALS;

CARBONYL DERIVATIVE; CYSTEINE; CYSTEINE CONJUGATE; FRAGRANCE; GLUTATHIONE; HYDROGEN SULFIDE; LYASE; SULFUR DERIVATIVE; THIOL DERIVATIVE; VOLATILE AGENT;

AROMA; ASPARAGUS; BELL PEPPER; BIOTRANSFORMATION; CAT; CHEESE; CHEMICAL REACTION; CHEMICAL STRUCTURE; COSMETIC INDUSTRY; DEGRADATION; DETOXIFICATION; FLAVOR; GARLIC; HALITOSIS; HUMAN; NONHUMAN; ONION; PASSION FRUIT; REVIEW; SWEAT; URINE; WINE;

ALLIUM CEPA; ASPARAGUS; CITRUS AURANTIUM; PASSIFLORA EDULIS;

EID: 59849116912     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.1907     Document Type: Review

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