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- W4252051096 abstract "Sulfur-containing amino acids (L-cysteine or L-cystine) were reacted with D-glucose or pyruvaldehyde at various temperatures and submitted to flavor evaluation. The nuance of the aroma was changed with temperature, and the most acceptable aroma (Japanese rice cracker with sesame-like) was produced at 160°C in all the samples. Volatile compounds produced at 160°C were investigated by gas chromatography and GC–MS coupling. Many compounds such as thiazoles and thiophenes found in the volatiles of some foodstuffs were identified." @default.
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- W4252051096 date "1973-01-01" @default.
- W4252051096 modified "2023-09-30" @default.
- W4252051096 title "Volatile Compounds Produced by the Reaction of L-Cysteine or L-Cystine with Carbonyl Compounds" @default.
- W4252051096 doi "https://doi.org/10.1271/bbb1961.37.539" @default.
- W4252051096 hasPublicationYear "1973" @default.
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