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furfuryl mercaptan

Known as: 2-furfurylthiol 
National Institutes of Health

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2 relations

Broader (2)

FuransSulfhydryl Compounds

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2020
2020
Insight into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong and Soy Sauce Aroma Types Baijiu.
The sensory impacts of two thiols, 2-methyl-3-furanthiol (MFT) and 2-furfurylthiol (FFT), in Chinese soy sauce aroma-type Baijiu… 
Highly Cited
2013
Highly Cited
2013
Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
Cereal coffee is a coffee substitute made mainly from roasted cereals such as barley and rye (60-70%), chicory (15-20%), and… 
Highly Cited
2012
Highly Cited
2012
Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package.
UNLABELLED High oxygen modified atmosphere packaging (MAP) is currently used by the industry to maintain an attractive color in… 
Highly Cited
2010
Highly Cited
2010
Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
Application of a comparative aroma extract dilution analysis on aroma distillates isolated from either raw Italian hazelnuts or a… 
Highly Cited
2010
Highly Cited
2010
Analysis, occurrence, and potential sensory significance of five polyfunctional mercaptans in white wines.
A previously developed analytical method has been improved, validated and adapted for the analysis of 2-furfurylthiol (FFT), 4… 
Highly Cited
2002
Highly Cited
2002
Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages.
Comparative aroma dilution analyses of the headspaces of aqueous solutions containing either the total volatiles isolated from a… 
Highly Cited
2001
Highly Cited
2001
Aroma simulation on the basis of the odourant composition of roasted coffee headspace
The concentrations of 22 potent odorants, including acetaldehyde, methylpropanal, 2- and 3- methylbutanal, 2,3-butanedione, 2,3… 
Highly Cited
1999
Highly Cited
1999
Sensory study on the character impact odorants of roasted arabica coffee.
The potent odorants were quantified in a sample of roasted Arabica coffee. On the basis of the results, 27 odorants were… 
Highly Cited
1998
Highly Cited
1998
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.
The yields of the two intense food odorants 2-furfurylthiol (FFT) and 2-methyl-3-furanthiol (MFT) obtained by heating mixtures of… 
Highly Cited
1991
Highly Cited
1991
Aroma impact compounds of arabica and robusta coffee. Qualitative and quantitative investigations.
The volatile components of roasted Arabica and Robusta coffees (powder and brew) were analysed by gas chromatography-olfactometry… 
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