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The Importance of Sulfur-Containing Compounds to Fruit Flavors

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Abstract

Sulfur-containing volatiles are of outstanding importance in flavor chemistry (Boelens and van Gemert, 1993; Mussinan and Keelan, 1994). Thermally generated aromas are dominated by a broad spectrum of sulfur compounds ranging from aliphatic thioles (Werkhoff et al., 1996) to heterocycles (Güntert et al., 1990). Sulfur-containing volatiles are not only formed in the course of thermal processing of foods but they also constitute essential components of the biogenetically derived aroma patterns of biological systems such as fruits. Pineapple (Takeoka et al., 1991; Umano et al., 1992), grapefruit (Demole et al., 1982), black currant (Riguad et al., 1986) and durian (Wong and Tie, 1993; Fischer et al.,1995) are representatives of fruits exhibiting sensory properties which are strongly influenced by sulfur compounds.

Keywords

  • Chiral Stationary Phase
  • Passion Fruit
  • Enantiomeric Composition
  • Flame Photometric Detection
  • Fruit Flavor

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Engel, KH. (1999). The Importance of Sulfur-Containing Compounds to Fruit Flavors. In: Teranishi, R., Wick, E.L., Hornstein, I. (eds) Flavor Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4693-1_23

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  • DOI: https://doi.org/10.1007/978-1-4615-4693-1_23

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