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Sensorial contribution and formation pathways of thiols in foods: A review

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Vermeulen, Catherine [UCL] Gijs, Laurence [UCL] Collin, Sonia [UCL]

Since the mid-1990s, inore than 300 publications have been devoted to the organoleptic relevance of thiols in foods (meats, wines, fruits). The available data about their physicochemical and sensorial properties, occurrence in foods, and potential formation pathways are compiled in this article.

Document type Article de périodique (Journal article) – Synthèse de littérature
Publication date 2005
Language Anglais
Journal information "Food Reviews International" - Vol. 21, no. 1, p. 69-137 (2005)
Peer reviewed yes
Publisher Marcel Dekker Inc (New York)
issn 8755-9129
e-issn 1525-6103
Publication status Publié
Affiliation UCL - AGRO/CABI - Département de chimie appliquée et des bio-industries
Keywords sulfur compounds ; thiols ; flavor ; aroma ; odor threshold ; catty ; blackcurrant ; food occurrence
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Permanent URL http://hdl.handle.net/2078.1/39593