Quantitative model studies on the effectiveness of different precursor systems in the formation of the intense food odorants 2-furfurylthiol and 2-methyl-3-furanthiol
T Hofmann, P Schieberle
文献索引：Hofmann; Schieberle Journal of Agricultural and Food Chemistry, 1998 , vol. 46, # 1 p. 235 - 241
The yields of the two intense food odorants 2-furfurylthiol (FFT) and 2-methyl-3-furanthiol (MFT) obtained by heating mixtures of possible precursors in model systems varying in temperature, pH value, or water content were determined by using stable isotope dilution assays. Although pentoses generated much higher amounts of FFT and MFT than hexoses when heated in the presence of cysteine, glucose and rhamnose also gave significant ...
