Precursors of sulfur‐containing flavor compounds

作者：Leonard Schutte, Roy Teranishi · 发表于：C R C Critical Reviews in Food Technology · 年份：1974 · DOI：10.1080/10408397409527166 · 被引用次数：123 · 研究领域：Advanced Chemical Sensor Technologies、Olfactory and Sensory Function Studies、Fermentation and Sensory Analysis

Sulfur‐containing volatiles contribute to the flavor of many food products because of their high volatility and their strong odor. Understanding of their formation from natural precursors is not only of scientific value, but also of practical use in the flavoring of processed foods and in the prevention of off‐flavor formation.