Studies on the formation and stability of the roast-flavor compound 2-acetyl-2-thiazoline

T Hofmann, P Schieberle

Index: Journal of Agricultural and Food Chemistry, , vol. 43, # 11 p. 2946 - 2950

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Citation Number: 34

Abstract

... As a consequence, the results allow the conclusion that HDT might also be an important intermediate in the generation of AT in foods, such as ... LITERATURE CITED Barrow, GM Physical Chemistry, part 111; Bohmann and Viehweg: Braunschweig, 1972; pp 295 ff. ... Food Chem. ...