Most Popular in:

Natural

Excerpt Only

Email This Item! Print This Item!

Flavor compounds: Meaty Aromas, Part II

By: Hongyu Tian, Baoguo Sun, Mingquan Huang and Yuping Liu, Beijing Technology and Business University
Posted: June 21, 2006, from the July 2006 issue of P&F magazine.

Purchase This Article

  • From P&F Magazine
  • July 2006 issue, pf 32
  • 3 pages

Available Formats:

  • Adobe PDF for download
  • Printed copies mailed to you

This characteristic structural unit can be further classified into six subclasses (F-1) according to different bonding forms.

In order to verify our presumption, four series of compounds were synthesized in our lab, including 1-alkylthio-2- butanethiols, 1-alkylthio-2-butanols, 2-mehtoxy butyl alkyl sulfides and 1-alkylthio-2-butanones. They have the characteristic structural unit a, b and e individually, as shown in F-1. The odor characteristics of these compounds were evaluated by flavorists.

Odor characteristics of: 1-alkylthio-2-butanethiols, 1-alkylthio-2-butanols, 2-methoxy butyl alkyl sulfides, 1-alkylthio-2-butanones

This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.