furfuryl mercaptan, 98-02-2

Articles:

US Patents:	3,931,166 - Certain 2,5-dimethyl-3-thiopyrazines
PubMed:	Formation of cysteine-S-conjugates in the Maillard reaction of cysteine and xylose.
US Patents:	3,993,792 - Flavoring agent
PubMed:	Evaluation of process parameters governing the aroma generation in three hazelnut cultivars (Corylus avellana L.) by correlating quantitative key odorant profiling with sensory evaluation.
PubMed:	Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
PubMed:	Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science.
PubMed:	Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package.
PubMed:	Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products.
PubMed:	Theoretical studies on iron surface coating: adsorption of furan derivatives over Fe(n) clusters (n = 1-4).
PubMed:	Analysis, occurrence, and potential sensory significance of five polyfunctional mercaptans in white wines.
PubMed:	Identification of novel aroma-active thiols in pan-roasted white sesame seeds.
PubMed:	Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
PubMed:	New factor characterizing the in-mouth release of odorants (volatile thiols): compositional changes in odorants exhaled from the human nose during drinking.
PubMed:	Odor detection of mixtures of homologous carboxylic acids and coffee aroma compounds by humans.
PubMed:	Study on the role of precursors in coffee flavor formation using in-bean experiments.
PubMed:	Selective preconcentration of volatile mercaptans in small SPE cartridges: quantitative determination of trace odor-active polyfunctional mercaptans in wine.
PubMed:	Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans. Optimized procedure and analytical applications.
PubMed:	Effect of type of oil and addition of delta-tocopherol on model flavor compound stability during storage.
PubMed:	Quantitative studies on the formation of phenol/2-furfurylthiol conjugates in coffee beverages toward the understanding of the molecular mechanisms of coffee aroma staling.
PubMed:	Quantitative determination of wine polyfunctional mercaptans at nanogram per liter level by gas chromatography-negative ion mass spectrometric analysis of their pentafluorobenzyl derivatives.
PubMed:	Effect of pH on the Maillard reaction of [13C5]xylose, cysteine, and thiamin.
PubMed:	Synthesis and structure determination of covalent conjugates formed from the sulfury-roasty-smelling 2-furfurylthiol and di- or trihydroxybenzenes and their identification in coffee brew.
PubMed:	Interactions between volatile and nonvolatile coffee components. 2. Mechanistic study focused on volatile thiols.
PubMed:	Screening of raw coffee for thiol binding site precursors using "in bean" model roasting experiments.
PubMed:	Alpha-mercaptoketone formation during the maillard reaction of cysteine and [1-(13)C]ribose.
PubMed:	Studies on the metabolism of the thiofurans furfuryl mercaptan and 2-methyl-3-furanthiol in rat liver.
PubMed:	Generation of thiols by biotransformation of cysteine-aldehyde conjugates with baker's yeast.
PubMed:	Formation of aroma compounds from ribose and cysteine during the Maillard reaction.
PubMed:	Investigation of the change in the flavor of a coffee drink during heat processing.
PubMed:	Flavor composition of cashew (Anacardium occidentale) and marmeleiro (Croton species) honeys.
PubMed:	Lipase-assisted generation of 2-methyl-3-furanthiol and 2-furfurylthiol from thioacetates.
PubMed:	Influence of human salivary enzymes on odorant concentration changes occurring in vivo. 1. Esters and thiols.
PubMed:	Furfural-cysteine model reaction in food grade nonionic oil/water microemulsions for selective flavor formation.
PubMed:	Effects of carnosine on volatile generation from Maillard reaction of ribose and cysteine.
PubMed:	Degradation of the coffee flavor compound furfuryl mercaptan in model Fenton-type reaction systems.
PubMed:	Characterization of the most odor-active compounds of Iberian ham headspace.
PubMed:	Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages.
PubMed:	Stability of thiols in an aqueous process flavoring.
PubMed:	Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages.
PubMed:	Quantitative Model Studies on the Effectiveness of Different Precursor Systems in the Formation of the Intense Food Odorants 2-Furfurylthiol and 2-Methyl-3-furanthiol.
PubMed:	Structured fluids as microreactors for flavor formation by the Maillard reaction.
PubMed:	Sensory study on the character impact odorants of roasted arabica coffee.
PubMed:	Olfactory transduction mechanisms in sheep.
PubMed:	Short-term toxicity of furfuryl mercaptan in rats.