The role of sulfur compounds in food flavor part I: Thiazoles
- 1 July 1975
- journal article
- research article
- Published by Taylor & Francis in C R C Critical Reviews in Food Science and Nutrition
- Vol. 6 (2), 153-176
- https://doi.org/10.1080/10408397509527188
Abstract
Numerous types of sulfur‐containing flavor compounds are associated with foods. However, thiazoles represent an extremely potent sensory source. In this review the foods in which thiazoles have been identified are discussed. In addition, isolation and identification techniques specific to thiazoles are evaluated. Other important areas covered include the synthesis of thiazoles and the sensory properties of both naturally occurring and synthesized derivatives.Keywords
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