Meaty aromas: Characteristic structural unit of sulfur-containing compounds with a basic meat flavor
- Author
- BAOGUO SUN1 ; HONGYU TIAN1 ; FUPING ZHENG1 ; YUPING LIU1 ; JIANCHUN XIE1
[1] Beijing Technology and Business University, China - Source
Perfumer & flavorist. 2005, Vol 30, Num 1, pp 36-45, 7 p ; ref : 25 ref
- CODEN
- PEFLDI
- ISSN
- 0272-2666
- Scientific domain
- Food science technology; Chemical industry parachemical industry
- Publisher
- Allured, Carol Stream, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Arôme Composé bicyclique Composé tricyclique Cycle 5 chaînons Disulfure organique Hétérocycle oxygène soufre Hétérocycle oxygène Hétérocycle soufre azote Hétérocycle soufre Odeur Propriété organoleptique Relation structure propriété Soufre Composé Sulfure organique Thioester Thiol Thione Trisulfure organique Arôme viande grillée
- Keyword (en)
- Aroma Bicyclic compound Tricyclic compound Five membered ring Organic disulfide Oxygen sulfur heterocycle Oxygen heterocycle Sulfur nitrogen heterocycle Sulfur heterocycle Odor Organoleptic properties Property structure relationship Sulfur Compounds Organic sulfide Thioester Thiol Thione Organic trisulfide
- Keyword (es)
- Aroma Compuesto bicíclico Compuesto tricíclico Ciclo 5 eslabones Disulfuro orgánico Heterociclo oxígeno azufre Heterociclo oxígeno Heterociclo azufre nitrógeno Heterociclo azufre Olor Propiedad organoléptica Relación estructura propiedad Azufre Compuesto Sulfuro orgánico Tioester Tiol Tiona Trisulfuro orgánico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16643362
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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