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The Role of Heteroatomic Substances in the Aroma Compounds of Foodstuffs

  • G. Ohloff
  • I. Flament
Part of the Fortschritte der Chemie Organischer Naturstoffe / Progress in the Chemistry of Organic Natural Products book series (FORTCHEMIE (closed), volume 36)

Abstract

Organic compounds containing heteroatoms are very widely distributed among aroma compounds. They mostly arise from odorless and tasteless precursors, either enzymatically or by the action of heat. In the present work, we do not propose to discuss the enzymatic route, which is responsible, for example, for the formation of a large number of sulfur-containing compounds occurring in various vegetables (79, 160, 262) but to restrict ourselves principally to a description of the aroma compounds resulting from thermal degradation of higher molecular weight precursors. Although the subject is quite different, we are following the methods adopted in the previous publication about oxygen-containing aliphatic and isoprenoid aroma compounds (206), so both articles are complementary to one another.

Keywords

Hydrogen Sulfide Roasted Coffee Flavor Component Tetrahedron Letter Volatile Sulfur Compound 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Wien 1979

Authors and Affiliations

  • G. Ohloff
    • 1
  • I. Flament
    • 1
  1. 1.Firmenich SAResearch LaboratoriesGenevaSwitzerland

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