2-furanmethanethiol

 
National Institutes of Health

Topic mentions per year

Topic mentions per year

2000-2017
012320002017

Papers overview

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2012
2012
Quinones are key reactive electrophilic oxidation intermediates in wine. To address this question, the model 4-methyl-1,2… (More)
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2010
2010
As volatile thiols are nucleophiles, they are capable of additional reactions with electrophiles. In enology, this concerns… (More)
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2009
2009
2-Furanmethanethiol, a compound contained in many kinds of food, was identified for the first time in five types of miso… (More)
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2008
2008
A fast method for the determination of aroma-powerful polyfunctional thiols at ng L(-1) level has been developed. Mercaptans are… (More)
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2007
2007
Volatile and nonvolatile compounds, which could contribute to flavor, were analyzed in salmon. One hundred twenty-three volatile… (More)
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2006
2006
A rapid, easy method has been developed for isolating and quantifying 2-methyl-3-furanthiol (2M3F) in wines. Until now, it was… (More)
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2005
2005
Sensory evaluation was used to identify flavor precursors that are critical for flavor development in cooked chicken. Among the… (More)
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2002
2002
Defatted soybean meal was converted into enzyme-hydrolyzed vegetable protein (E-HVP) using the proteolytic enzyme Flavorzyme… (More)
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2000
2000
The chemical compound 2-furanmethanethiol (2FM), with a strong roast coffee aroma, has been identified in sweet white wines made… (More)
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2000
2000
Under conditions close to those of wine, that is, low pH, aqueous medium, and low temperatures, this work examines the role of… (More)
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