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.

No abstract is available for this paper.

• Publication year

  1998

• Venue

  Journal of Agricultural and Food Chemistry

• Publication date

  1998-01-19

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1021/JF9705983PMID 10554225
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Comparison of Key Odorants Generated by Thermal Treatment of Commercial and Self-Prepared Yeast Extracts: Influence of the Amino Acid Composition on Odorant Formation

  1997influential reference
• Identification of Potent Aroma Compounds in Thermally Treated Mixtures of Glucose/Cysteine and Rhamnose/Cysteine Using Aroma Extract Dilution Techniques

  1997cited by this paper
• Identification of the key odorants in processed ribose/cysteine Maillard mixtures by instrumental analysis and sensory studies

  1996cited by this paper
• Odour-active compounds in moderately roasted sesame

  1996cited by this paper
• New Developments in Methods for Analysis of Volatile Flavor Compounds and their Precursors

  1995cited by this paper
• Evaluation of the Key Odorants in a Thermally Treated Solution of Ribose and Cysteine by Aroma Extract Dilution Techniques

  1995influential reference
• Volatile Compounds from the Reaction of Cysteine, Ribose, and Phospholipid in Low-Moisture Systems

  1995cited by this paper
• Model reactions on the stability of disulfides in heated foods

  1995cited by this paper
• The effect of pH on the formation of volatile compounds in meat-related model systems

  1995cited by this paper
• Potent odorants of the roasted powder and brew of Arabica coffee

  1992cited by this paper
• Detection of 5-hydroxymethyl-2-methyl-3(2H)-furanone and of α-dicarbonyl compounds in reaction mixtures of hexoses and pentoses with different amines

  1992cited by this paper
• The effect of xylose on the generation of volatiles from heated thiamine

  1992influential reference
• MICROWAVE-INDUCED VOLATILES OF THE MAILLARD MODEL SYSTEM UNDER DIFFERENT PH CONDITIONS

  1991cited by this paper
• Primary odorants in popcorn

  1991cited by this paper
• Synthesis of six deuterated sulfur containing odorants to be used as internal standards in quantification assays

  1991cited by this paper
• Quantitative determination of 2,5-dimethyl-4-hydroxy-3(2H)-furanone and its methyl ether using a stable isotope dilution assay

  1991cited by this paper
• Interaction of lipid in the maillard reaction between cysteine and ribose: The effect of a triglyceride and three phospholipids on the volatile products

  1990cited by this paper
• Identification and formation of some selected sulfur-containing flavor compounds in various meat model systems

  1990influential reference
• Isolation and characterization of volatile sulfur-containing meat flavor components in model systems

  1990influential reference
• Effect of phospholipid on the formation of volatile heterocyclic compounds in heated aqueous solutions of amino acids and ribose

  1988cited by this paper
• Identification of 2‐Methyl‐3‐Furanthiol in the Steam Distillate from Canned Tuna Fish

  1988cited by this paper
• Role of Sugar Fragmentation in an Early Stage Browning of Amino-carbonyl Reaction of Sugar with Amino Acid

  1986cited by this paper
• The use of charcoal traps and microwave desorption for the analysis of headspace volatiles above heated thiamine solutions

  1985cited by this paper
• Volatile products formed from the thermal degradation of thiamin at high and low moisture levels

  1984cited by this paper
• An improved preparation of 3-deoxy-d-erythro-hexos-2-ulose via the bis(benzoylhydrazone) and some related constitutional studies

  1981cited by this paper
• A study of the volatiles isolated from a D-glucose-hydrogen sulfide-ammonia model system

  1977cited by this paper
• Study of meat volatiles associated with aroma generated in a D-glucose-hydrogen sulfide-ammonia model system

  1976cited by this paper
• Volatile sulfur compounds contributing to meat flavour. Part. I. Components identified in boiled meat.

  1976cited by this paper
• Components contributing to beef flavor. Volatile compounds produced by the reaction of 4-hydroxy-5-methyl-3(2H)-furanone and its thio analog with hydrogen sulfide

  1975cited by this paper

• Formation of aroma-potent thiols in heat-stable vegetable oil-in-water emulsion models containing ribose and cysteine

  2026cites this paper
• Bioproduction of novel proteases and process flavours from agro-industrial wastes

  2024cites this paper
• Analysis of odor compounds in Lee Kum Kee brand oyster sauce and oyster enzymatic hydrolysate: Comparison and relationship

  2024cites this paper
• The non-enzymatic browning of pine bark during thermal treatment: Color and chemical changes, color kinetics and insights into mechanisms

  2023cites this paper
• Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process

  2023cites this paper
• Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example

  2023influential citation
• Identification of 2,5-dimethyl-3-furanthiol in coffee by two dimensional GC TOF MS

  2023cites this paper
• Carbon module labeling approach combining with gas chromatography-olfactometry-mass spectrometry technology clarifies the formation mechanism of furan and thiophene derivatives: Ribose and cysteine as a classic case study

  2023cites this paper
• Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach.

  2023cites this paper
• Influence of Deamidation on the Formation of Pyrazines and Proline-Specific Compounds in Maillard Reaction of Asparagine and Proline with Glucose.

  2023cites this paper
• Changes in volatile profiles of a refrigerated-reheated xylose-cysteine-lecithin reaction model analyzed by GC×GC-MS and E-nose.

  2022cites this paper
• The curious case of a sterically crowded Stenhouse salt

  2022cites this paper
• Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging.

  2022cites this paper
• Engineering volatile thiol formation in yeast.

  2022cites this paper
• Formation Priority of Pyrazines and 2-Acetylthiazole Dependent on the Added Cysteine and Fragments of Deoxyosones during the Thermal Process of the Glycine-Ribose Amadori Compound.

  2022cites this paper
• Effects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systems.

  2021cites this paper
• New insight into the formation mechanism of 2-furfurylthiol in the glucose-cysteine reaction with ribose.

  2021cites this paper
• Quantitative Determination of Thiamine-Derived Taste Enhancers in Aqueous Model Systems, Natural Deep Eutectic Solvents (NADES), and Thermally Processed Foods.

  2020cites this paper
• Investigating characteristics and possible origins of off-odor substances in various yeast extract products.

  2020cites this paper
• Quantitative Validation of the In-Bean Approach in Coffee Roasting.

  2020cites this paper
• Increasing 2-furfurylthiol content in Chinese sesame-flavored Baijiu via inoculating the producer of precursor l-cysteine in Baijiu fermentation.

  2020cites this paper
• Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review

  2020cites this paper
• 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.

  2020cites this paper
• Optimization of the Maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology.

  2020cites this paper
• Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction.

  2020cites this paper
• Development of a novel Maillard reaction-based time–temperature indicator for monitoring the fluorescent AGE content in reheated foods

  2020cites this paper
• Simulated Sunlight Selectively Modifies Maillard Reaction Products in a Wide Array of Chemical Reactions

  2019cites this paper
• Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol.

  2019cites this paper
• Research of beef-meaty aroma compounds from yeast extract using carbon module labeling (CAMOLA) technique

  2019cites this paper
• Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions

  2019cites this paper
• Identification of a precursor of 2-mercapto-3-methyl-1-butanol in beer.

  2018cites this paper
• Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide

  2018cites this paper
• Mechanistic Pathways of Non-Enzymatic Flavor Formation

  2017cites this paper
• STR3 and CYS3 Contribute to 2-Furfurylthiol Biosynthesis in Chinese Sesame-Flavored Baijiu Yeast.

  2017cites this paper
• Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce

  2017cites this paper
• Kinetic Study of High-Intensity Ultrasound-Assisted Maillard Reaction in a Model System of D-Glucose and L-Methionine

  2017cites this paper
• A Savory Odorant in Sweet Potato Shochu: 2-Methyl-3-(Methyldithio)-Furan

  2017cites this paper
• Volatile thiols in coffee: A review on their formation, degradation, assessment and influence on coffee sensory quality

  2016cites this paper
• Use of NMR-Based Metabolomics To Chemically Characterize the Roasting Process of Chicory Root.

  2016cites this paper
• Evolution of polyfunctional mercaptans and their precursors during Merlot alcoholic fermentation

  2016cites this paper
• Reactivity and stability of selected flavor compounds

  2015influential citation
• Flavour Quality and Stability of an Encapsulated Meat-Like Process Flavouring Prepared from Soybean Based Acid Hydrolyzed Protein

  2015cites this paper
• Efecto de las condiciones de muestreo sobre los compuestosolor-activos del jamón ibérico

  2015cites this paper
• High-intensity ultrasound production of Maillard reaction flavor compounds in a cysteine-xylose model system.

  2015cites this paper
• The role of sulfur chemistry in thermal generation of aroma

  2015cites this paper
• Comparison of Ribose and Ascorbic Acid in Model Process Reactions Containing Cysteine

  2014cites this paper
• Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce

  2014cites this paper
• Identification and origin of odorous sulfur compounds in cooked ham.

  2014cites this paper
• Flavor chemistry of 2-methyl-3-furanthiol, an intense meaty aroma compound

  2013cites this paper
• Formation mechanism of volatile and non-volatile compounds in peptide–xylose Maillard reaction

  2013cites this paper
• Key Aroma Compounds in Roasted In-shell Peanuts

  2013cites this paper
• Characterization of odour active compounds in strawberry vinegars

  2012cites this paper
• Quantification and Odor Contribution of Volatile Thiols in Japanese Soy Sauce

  2012cites this paper
• The mechanism of peptide bonds cleavage and volatile compounds generated from pentapeptide to heptapeptide via Maillard reaction.

  2012cites this paper
• Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products.

  2011cites this paper
• Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates.

  2011cites this paper
• The cysteine reaction with diacetyl under wine-like conditions: proposed mechanisms for mixed origins of 2-methylthiazole, 2-methyl-3-thiazoline, 2-methylthiazolidine, and 2,4,5-trimethyloxazole.

  2011cites this paper
• Basic Chemistry and Process Conditions for Reaction Flavours with Particular Focus on Maillard‐Type Reactions

  2010cites this paper
• Study on the role of precursors in coffee flavor formation using in-bean experiments.

  2009cites this paper
• Effects of ribose to cysteine ratios on the formation of volatile compounds from the Maillard reaction in supercritical carbon dioxide

  2008cites this paper
• The effect of free fatty acids on the odour of pork investigated by sensory profiling and GC-O-MS

  2008cites this paper
• 6 – Micro- and nano-emulsions for delivery of functional food ingredients

  2008cites this paper
• The Aroma Side of the Maillard Reaction

  2008cites this paper
• Delta1-pyrroline-5-carboxylic acid formed by proline dehydrogenase from the Bacillus subtilis ssp. natto expressed in Escherichia coli as a precursor for 2-acetyl-1-pyrroline.

  2007cites this paper
• EFECTO DE LAS CONDICIONES DE MUESTREO SOBRE LOS COMPUESTOS OLOR-ACTIVOS DEL JAMÓN IBÉRICO EFFECT OF SAMPLING CONDITIONS ON THE ODOUR-ACTIVE COMPOUNDS OF IBERIAN HAM

  2007cites this paper
• Inhibitors of autoinducer-2 quorum sensing and their effect on bacterial biofilm formation

  2007cites this paper
• Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.

  2007cites this paper
• Ruminal fermentation of propylene glycol and glycerol.

  2007cites this paper
• Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine

  2007cites this paper
• Modelling the formation of maillard reaction intermediates for the generation of flavour

  2006cites this paper
• Aroma formation in beef muscle and beef liver

  2006cites this paper
• Occurrence of polyfunctional thiols in fresh lager beers.

  2006cites this paper
• Sensorial Contribution and Formation Pathways of Thiols in Foods: A Review

  2005cites this paper
• A Baylis–Hillman/ozonolysis route towards (±) 4,5-dihydroxy-2,3-pentanedione (DPD) and analogues

  2005cites this paper
• Reactivity of furfural–cysteine model reaction in food-grade five-component nonionic O/W microemulsions

  2005cites this paper
• Investigations on the high molecular weight foaming fractions of espresso coffee.

  2004cites this paper
• Boron binding with the quorum sensing signal AI-2 and analogues.

  2004cites this paper
• Racemic and enantiopure synthesis and physicochemical characterization of the novel taste enhancer N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol inner salt.

  2003cites this paper
• Sucrose ester microemulsions as microreactors for model Maillard reaction

  2001cites this paper
• The LuxS family of bacterial autoinducers: biosynthesis of a novel quorum‐sensing signal molecule

  2001cites this paper
• Investigations on the hot air roasting of coffee beans

  2000cites this paper
• Characterization of precursors and elucidation of the reaction pathway leading to a novel coloured 2H,7H,8aH-pyrano[2,3-b]pyran-3-one from pentoses by quantitative studies and application of 13C-labelling experiments

  1998cites this paper