2-Acetyl-2-thiazoline
| Title | Journal |
|---|---|
| Molecular gastronomy: a new emerging scientific discipline. | Chemical reviews 20100414 |
| RNAi-directed downregulation of OsBADH2 results in aroma (2-acetyl-1-pyrroline) production in rice (Oryza sativa L.). | BMC plant biology 20080101 |
| Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk. | Journal of agricultural and food chemistry 20070418 |
| Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection. | Journal of agricultural and food chemistry 20070307 |
| Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds. | Chemical reviews 20060601 |
| Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition. | Journal of agricultural and food chemistry 20050126 |
| Method for determining nitrogenous heterocycle compounds in wine. | Journal of agricultural and food chemistry 20021009 |
| Identification of potent odorants in different green tea varieties using flavor dilution technique. | Journal of agricultural and food chemistry 20020925 |
| Identification and quantitation of key aroma compounds formed in Maillard-type reactions of fructose with cysteamine or isothiaproline (1,3-thiazolidine-2-carboxylic acid). | Journal of agricultural and food chemistry 20020911 |
| Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches. | Journal of agricultural and food chemistry 20020410 |
| Aroma-active components of nonfat dry milk. | Journal of agricultural and food chemistry 20010601 |