NOVEL VOLATILE THERMAL-DEGRADATION PRODUCTS OF THIAMINE

被引：6

作者：

AMES, JM

HINCELIN, O

APRIYANTONO, A

机构：

[1] Department of Food Science and Technology, University of Reading, Reading, RG6 2AP, Whiteknights

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1992年 / 58卷 / 02期

关键词：

THIAMINE; THERMAL DEGRADATION PRODUCTS; MEAT AROMA; VOLATILE COMPOUNDS;

D O I：

10.1002/jsfa.2740580220

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Thirteen compounds (nine thiophenes, two alicyclic sulphur compounds and two aliphatic hydroxyketones) are reported as novel thermal degradation products of thiamine. Most possessed meaty and/or onion-like aromas.

引用

页码：287 / 289

页数：3

共 11 条

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