Title: The cysteine reaction with diacetyl under wine-like conditions: proposed mechanisms for mixed origins of 2-methylthiazole, 2-methyl-3-thiazoline, 2-methylthiazolidine, and 2,4,5-trimethyloxazole.
Journal: Journal of food science 20110801
504-78-9
19351-18-9
724-98-1 | 2-(Phenoxymethyl)benzoic acid | AA003HRQ | MFCD00020294
2361-27-5 | 2-Thiophenecarboxylic acid hydrazide | AA003HVH | MFCD00005435
21298-53-3 | 3-(Thiophen-2-yl)pyridine | AA003HYV | MFCD01860052
4542-47-6 | 3-(4-Morpholino)propionitrile | AA003I2F | MFCD00006178
64152-09-6 | 3-(Methoxycarbonyl)-4-nitrobenzoic acid | AA003I5R | MFCD09026978
2540-99-0 | 3,3',4,4'-Diphenylsulfonetetracarboxylic dianhydride | AA003I98 | MFCD00039145
15091-30-2 | 3,4-Dibromosulfolane | AA003ICX | MFCD00022536
19430-83-2 | 3,4'-Methylenedianiline | AA003IGH | MFCD00014778
93343-10-3 | 3,5-Difluoroanisole | AA003IJZ | MFCD00042560
384342-61-4 | 3,6,9,12,15-Pentaoxaheptadecane-1,17-diyl Bis-methanethiosulfonate | AA003IN5 | MFCD01320453