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Species with data from:

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 .

13 matching species were found.

For each matching species the following will be displayed:

Click on the name to see more data.

  1. Acetic acid (C2H4O2)
    C2H4O2
  2. 2,3-Butanedione (C4H6O2)
    C4H6O2
  3. Furaneol (C6H8O3)
    C6H8O3
  4. 2,3-Pentanedione (C5H8O2)
    C5H8O2
  5. 2-Furfurylthiol (C5H6OS)
    C5H6OS
  6. Ethanone, 1-(4,5-dihydro-2-thiazolyl)- (C5H7NOS)
    C5H7NOS
  7. 1,2-Ethanedithiol (C2H6S2)
    C2H6S2
  8. Norfuronol (C5H6O3)
    C5H6O3
  9. 5-acetyl-2,3-dihydro-1,4-thiazine (C6H9NOS)
    C6H9NOS
  10. 5-propionyl-2,3-dihydro-1,4-thiazine (C7H11NOS)
    C7H11NOS
  11. 2-propionyl-2-thiazoline (C6H9NOS)
    C6H9NOS
  12. N-(2-mercaptoethyl)-1,3-thiazolidine (C5H11NS2)
    C5H11NS2
  13. N-(2-mercaptoethyl)pyrrole (C6H9NS)
    C6H9NS