2-methyl-3-furanthiol
National Institutes of Health
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Flavor and aroma cannot be separated in food industries. The manipulation of the ingredients to increase the taste has started…
A number of studies utilizing various analytical techniques in recent years have revealed some very important aroma compounds…
The volatiles formed from [1-(13)C]-ribose and cysteine during 4 h at 95 degrees C in aqueous phosphate buffer (pH 5) were…
Summary. Reaction between glutathione and ribose was carried out to study the volatiles formed via Maillard reaction and their…
Thiamin hydrochloride was thermally degraded in phosphate buffer (pH 6.5) at 110 degrees C for 2 h. A major decomposition product…
The flavor stability of an aqueous solution of a savory model process flavoring based on ribose and cysteine was investigated…
Thermal reactions of cysteine/furfural and cysteine/ribose mixtures were studied in model systems to gain more insight into the…
The yields of the two intense food odorants 2-furfurylthiol (FFT) and 2-methyl-3-furanthiol (MFT) obtained by heating mixtures of…