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Engel, W.; Hoffmann, T.; Schieberle, P., Characterization of 3,4-dihydroxy-3-hexen-2,5-dione as the first open-chain caramel-like smelling flavor compound, Eur. Food Res. Technol., 2001, 213, 2, 104-106, https://doi.org/10.1007/s002170100351 . [all data]

Engel, W.; Schieberle, P., Identification and quantitation of key aroma compounds formed in Maillard-type reactions of fructose with cysteamine or isothiaproline (1,3-thiazolidine-2-carboxylic acid), J. Agric. Food Chem., 2002, 50, 19, 5394-5399, https://doi.org/10.1021/jf0203186 . [all data]