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- W2750232172 abstract "Due to their pleasant sulfury-roasty aroma, roasted sesame seeds are polpular as topping and flavoring for a variety of dishes in Asian cousines. In the western world, they are e.g. used as topping for bakery products and snacks. Using a molecular sensory science approach, 29 aroma-active substances were structurally characterized in freshly roasted sesame seeds. Among these, five odorants exhibited a sulfury-meaty odor together with a 1-alkene-1-thiol structure, thus constituing a new, previously unknown class of aroma compounds. A comparison of the concentrations of the individual odorants with their respective odor thresholds showed that particularly 2- and 3-methyl-1-butene-1-thiols are important for the overall aroma of roasted sesame seeds." @default.
- W2750232172 created "2017-08-31" @default.
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- W2750232172 date "2012-01-01" @default.
- W2750232172 modified "2023-09-24" @default.
- W2750232172 title "Identification of new key aroma compounds in roasted sesame seeds with emphasis on sulfur components" @default.
- W2750232172 hasPublicationYear "2012" @default.
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