Identification of potent aroma compounds in thermally treated mixtures of glucose/cysteine and rhamnose/cysteine using aroma extract dilution techniques
T Hofmann, P Schieberle
文献索引：Hofmann, Thomas; Schieberle, Peter Journal of Agricultural and Food Chemistry, 1997 , vol. 45, # 3 p. 898 - 906
Application of an aroma extract dilution analysis on extracts prepared from either thermally treated solutions (20 min, 145° C) of glucose/cysteine (I) or rhamnose/cysteine (II) led to the identification of 2-furfurylthiol (roasty, coffee-like), 5-acetyl-2, 3-dihydro-1, 4-thiazine (roasty), 3-mercapto-2-butanone (sulfury, rotten), 3-mercapto-2-pentanone (catty), and 4-hydroxy-2, 5- dimethyl-3 (2 H)-furanone (caramel-like) with the highest odor activities among the 34 ...
