{"title":"芳香化学中的挥发性硫化合物","authors":"J.-J. Filippi, X. Fernandez, E. Duñach","doi":"10.3166/SDA.27.23-46","DOIUrl":null,"url":null,"abstract":"SUMMARY Volatile organosulfur compounds (VOSCs) in flavour chemistry. An overview on the interest of volatile organosulfur compounds (VOSCs) in flavour chemistry is presented. This review deals with the analytical identification of VOSCs with classical and specific methods, the biosynthetic and chemical pathways involved in their formation as well as their syntheses and their use in commercial flavouring compositions.","PeriodicalId":21693,"journal":{"name":"Sciences Des Aliments","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2007-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"7","resultStr":"{\"title\":\"Les composés volatils soufrés en chimie des arômes\",\"authors\":\"J.-J. Filippi, X. Fernandez, E. Duñach\",\"doi\":\"10.3166/SDA.27.23-46\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"SUMMARY Volatile organosulfur compounds (VOSCs) in flavour chemistry. An overview on the interest of volatile organosulfur compounds (VOSCs) in flavour chemistry is presented. This review deals with the analytical identification of VOSCs with classical and specific methods, the biosynthetic and chemical pathways involved in their formation as well as their syntheses and their use in commercial flavouring compositions.\",\"PeriodicalId\":21693,\"journal\":{\"name\":\"Sciences Des Aliments\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2007-02-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"7\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Sciences Des Aliments\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3166/SDA.27.23-46\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Sciences Des Aliments","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3166/SDA.27.23-46","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Les composés volatils soufrés en chimie des arômes
SUMMARY Volatile organosulfur compounds (VOSCs) in flavour chemistry. An overview on the interest of volatile organosulfur compounds (VOSCs) in flavour chemistry is presented. This review deals with the analytical identification of VOSCs with classical and specific methods, the biosynthetic and chemical pathways involved in their formation as well as their syntheses and their use in commercial flavouring compositions.
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