Sensorial contribution and formation pathways of thiols in foods: A review

被引：93

作者：

Vermeulen, C ^{[1
]}

Gijs, L ^{[1
]}

Collin, S ^{[1
]}

机构：

[1] Catholic Univ Louvain, Fac Ingn Biol Agron & Environm, Unite Brasserie & Ind Alimentaires, B-1348 Louvain, Belgium

来源：

FOOD REVIEWS INTERNATIONAL | 2005年 / 21卷 / 01期

关键词：

sulfur compounds; thiols; flavor; aroma; odor threshold; catty; blackcurrant; food occurrence;

D O I：

10.1081/FRI-200040601

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Since the mid-1990s, inore than 300 publications have been devoted to the organoleptic relevance of thiols in foods (meats, wines, fruits). The available data about their physicochemical and sensorial properties, occurrence in foods, and potential formation pathways are compiled in this article.

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页码：69 / 137

页数：69

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