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硫代呋喃类香料化合物 被引量:3

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摘要 本文是一篇关于七十多个硫代呋喃类化合物的综述,内容包括其名称、结构、香味特征和合成方法。 A review about 71 navor compounds of 3-thio fUran, including the stfucture, organoleptic property and synthetic method.
出处 《香料香精化妆品》 CAS 1996年第1期33-39,共7页 Flavour Fragrance Cosmetics
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  • 1冯驸,刘红霞,胡卫兵.新型香料1,1,3,3-四苄基-2,4,5-三硫环戊烷的合成研究[J].食品工业科技,2006,27(1):169-171. 被引量:5
  • 2Tung-His Yu, Chung-May Wu, Rosen T, et al. Volatile Compounds Generated from Thermal Degradation of Alliin and Deoxyalliin in an Aqueous solution [ J ] . J. Agric. Food Chem. , 1994, 42(1):146-153.
  • 3金其璋.食品香料的新成员-杂环化合物.化学通报,1984,(1):31-37.
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  • 5Leon N , Edmon W , Johnson K. Constituents of volatiles from Cooked Mutton [J]. J Agric Food Chem , 1979, 27(2): 355-359.
  • 6Gmelin R, Susilo R, Fenwick R. Cyclic Polysulphides from Parkia Speciosa [J]. Phytochemistry, 1981, 20(11): 2521-2523.
  • 7Stephen J , John D. Cyclic polysulfides from the Red Alga Chondria Californiea [J]. Jorgchem, 1976,41(14):2465-2467.
  • 8Michael R , Martin K. New cyclic Polysulfides from Hyper thermophilic Archaea of the Genus Thermococcus[J]. Liebigs Ann. Chem, 1993, 871-876.
  • 9Tung His Yu , Chung May Wu , Rosen T , et al. Volatile Compounds Generated from Thermal Degradation of Alliin and Deoxyalliin in an Aqueous solution [J]. J Agric Food Chem, 1994,42(1): 146-153.
  • 10Tung Yu o Chung Wu , Robert T Rosen . Volatile Compounds Generated from Thermal Degradation of Alliin and Deoxyalliin in an Aqueous solution [J]. J Agric Food Chem, 1992,40(1) : 144-146.

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