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Jian Zhao et al.
Food chemistry, 226, 51-60 (2017-03-04)
Pork of black-pig in China is well known for its quality and preferred by consumers. However, there is a lack of research on its flavors. By solvent assisted flavor evaporation combined with GC-MS, 104 volatile compounds in the stewed pork...
Identification of 2-Methyl-3-Furanthiol in the Steam Distillate from Canned Tuna Fish.
Journal of Food Science, 53(2), 658-658 (1988)
Caroline Thomas et al.
Food chemistry, 155, 207-213 (2014-03-07)
The aim of this work was to identify and gain further knowledge on the origin of sulfur compounds present in the volatile fraction of cooked ham, and on their role in the aroma of this product. To this end, we...
A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties.
Tominaga T & Dubourdieu D
Journal of Agricultural and Food Chemistry, 54(1), 29-33 (2006)
Mosciano, G.
Perfumer & Flavorist, 26, 58-58 (2001)
Mosciano, G.
Perfumer & Flavorist, 21, 53-53 (1996)
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