Journal
FOOD REVIEWS INTERNATIONAL
Volume 21, Issue 1, Pages 69-137Publisher
TAYLOR & FRANCIS INC
DOI: 10.1081/FRI-200040601
Keywords
sulfur compounds; thiols; flavor; aroma; odor threshold; catty; blackcurrant; food occurrence
Categories
Ask authors/readers for more resources
Since the mid-1990s, inore than 300 publications have been devoted to the organoleptic relevance of thiols in foods (meats, wines, fruits). The available data about their physicochemical and sensorial properties, occurrence in foods, and potential formation pathways are compiled in this article.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available
Share Paper
