Characterization of novel, sulfur-containing Maillard flavor compounds

机译：新型含硫美丽香精化合物的表征

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Key odorants formed from either cysteamine, 1,3-tliiazolidine-4-carboxylic acid (thiaproline; T4CA) or 1,3-thiazolidine-2-carboxylic acid (isothiaproline; T2CA) when reacted in the presence of fructose were identified. The intensely roasty smelling odorants 4-acetyl-3-thiazoline formed in fructose/thiaproline mixtures and 2-(N-mercaptoethyl) 1,3-thiazolidine fomied from fructose/cysteamine were characterized for the first time among the aroma constituents of foods or reaction flavors, respectively.

机译：鉴定出由半胱胺，1,3-酮唑烷-4-羧酸（噻吩; T4CA）或1,3-噻唑烷-2-羧酸（Isothia脯氨酸; T2CA）形成的键气流剂。在食品或反应的香气成分中首次表现了在果糖/噻吩混合物中形成的4-乙酰-3-噻唑啉和2-（N-巯基乙基）1,3-噻唑烷的1,3-噻唑酯的味道味道分别。

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《International Symposium on the Maillard Reaction》|2002年||共5页
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Peter Schieberle; Wolfgang Engel;
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中图分类病因学;
关键词
cysteamine; thiaproline; isothiaproline; 4-acetyl-3-thiazoline; N-(2-mercaptoethyl) 1,3-thiazolidine;

机译：半胱胺;噻唑啉;异鼠脯氨酸;4-乙酰基-3-噻唑啉;N-（2-巯基乙基）1,3-噻唑烷;

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Characterization of novel, sulfur-containing Maillard flavor compounds

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