Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing Review

Luo, Dongsheng, Tian, Binqiang, Li, Jingxin et al. (2024). Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing . Comprehensive Reviews in Food Science and Food Safety, 23(4), 10.1111/1541-4337.13389

cited authors

  • Luo, Dongsheng; Tian, Binqiang; Li, Jingxin; Zhang, Wentao; Bi, Shuang; Fu, Bo; Jing, Yanqiu

sustainable development goals

authors

publication date

  • June 21, 2024

published in

keywords

  • ALLIUM
  • CHEMISTRY
  • CYSTEINE
  • DIMETHYL TRISULFIDE
  • FLAVOR PRECURSORS
  • Food Science & Technology
  • Life Sciences & Biomedicine
  • MEAT
  • MILK
  • ONION
  • ORGANOSULFUR COMPOUNDS
  • Science & Technology
  • flavor quality
  • formation mechanisms
  • reaction rules
  • thermal processing
  • volatile sulfur compounds

Digital Object Identifier (DOI)

volume

  • 23

issue

  • 4