Sulfur compounds in foods (ACS Symposium Series 564): edited by Cynthia J. Mussinan and Mary E. Keelan, American Chemical Society, 1994. $79.95 (ix + 301 pages) ISBN 0 8412 2943 0doi:10.1016/s0924-2244(00)89241-9Jean-Paul Marion...
These compounds possess a strong and powerful odor and contribute to both agreeable and disagreeable flavors of foods. This review presents information on the various sulfurcontaining flavor volatiles in foods, their formation, and significance to the overall flavor. The introduction section deals with ...
Volatile Sulfur Compounds in Food 作者:Qian, Michael C.; Fan, Xuetong; Mahattanatawee, Kanjana 出版年:2012-3 页数:368 定价:$ 169.50 ISBN:9780841226166 豆瓣评分 目前无人评价 评价: 写笔记 写书评 加入购书单 分享到 + 加入购书单
The aqueous solutions of 2-alkyl-thiazolidine-4-carboxylic acids and mercaptals of l-cysteine were exposed to sunlight in the presence of a small amount of riboflavin. Hydrogen sulfide, ammonia, carbon dioxide and carbonyl compounds were the photolysis products....
role of sulfur compounds in food flavor. I. Thiazoles JA Maga,I Katz - 《Crc Crit Rev Food Technol Chem Rubber Co》 被引量: 36发表: 1975年 The role of sulfur compounds in food flavor. Part I: Thiazoles Numerous types of sulfurヽontaining flavor compounds are associated with foods. ...
Since the mid-1990s, more than 300 publications have been devoted to the organoleptic relevance of thiols in foods (meats, wines, fruits). The available da... C Vermeulen,L Gijs,S Collin - 《Food Reviews International》 被引量: 153发表: 2005年 Analysis of sulfur compounds from the in-ove...
food chemistry, general, luxury foods and drinks, foodstuffsReview: 102 refs.doi:10.1002/chin.201240265Eric BlockWILEY‐VCH VerlagCheminformBlock E (2011) Challenges and artifact concerns in analysis of volatile sulfur compounds. In MC Qian, X Fan, K Mahattanatawee, eds, Volatile Sulfur Compounds...
Schutte, L. (1974). Precursors of sulfur-containing flavor compounds. Critical Reviews in Food Technology, 4, 457-505.Schutte,L.Precursors of sulfur-containing flavor compounds.CRC Crit. Rev. Food TechnoL. 1994Schute L.Precursors of sulphur — containing flavor compounds. CRC Crit. Rev. Food ...
Volatile sulfur compounds (VSCs) play a significant role in the aroma of foods and beverages. With very low sensory thresholds and strong unpleasant aromas, most VSCs are considered to have a negative impact on wine quality. In this study, headspace solid phase microextraction coupled with gas ...
Sulfur compounds in foods Part 3 Functional properties: sulfur compounds in wood garlic (scorodocarpus borneensis becc.) as versatile food components, Kikue Kubota and Akio ... C Mussinan,M Keelan 被引量: 0发表: 1994年 SCORODOPHLONE A, A NOVEL ALKYLSULFONE FROM THE SEEDS OF , HARMS....