Les composés volatils soufrés en chimie des arômes

Abstract

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. © Lavoisier - La photocopie non autorisée est un délit.