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Agricultural and Biological Chemistry Volume 52, 1988 - Issue 6
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Food & Nutrition

Novel Dithiazine Compounds in Volatile Components from Cooked Sakuraebi (Sergia lucens Hansen)

Kikue KubotaLaboratory of Food Chemistry, Ochanomizu University, 2-1-1, Ohtsuka, Bunkyo-ku, Tokyo112, Japan
,
Kimiko WatanabeLaboratory of Food Chemistry, Ochanomizu University, 2-1-1, Ohtsuka, Bunkyo-ku, Tokyo112, Japan
&
Akio KobayashiLaboratory of Food Chemistry, Ochanomizu University, 2-1-1, Ohtsuka, Bunkyo-ku, Tokyo112, Japan
Pages 1537-1540 | Received 07 Jan 1988, Published online: 06 Jun 2016

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P. Werkhoff, M. Guntert & R. Hopp. (1992) Dihydro‐1,3,5‐dithiazines: Unusual flavor compounds with remarkable organoleptic properties. Food Reviews International 8:3, pages 391-442.
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Chi‐Tang Ho, Yuangang Zhang, Huang Shi & Jian Tang. (1989) Flavor chemistry of Chinese foods. Food Reviews International 5:3, pages 253-287.
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Articles from other publishers (1)

Maia Tsikolia, Nurhayat Tabanca, Daniel L. Kline, Betul Demirci, Liu Yang, Kenneth J. Linthicum, Jeffrey R. Bloomquist & Ulrich R. Bernier. (2022) Studies on the Volatiles Composition of Stored Sheep Wool, and Attractancy toward Aedes aegypti Mosquitoes. Insects 13:2, pages 208.
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