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- Title:
2-Oxopropanal, hydroxy-2-propanone, and 1-pyrrolineImportant intermediates in the generation of the roast-smelling food flavor compounds 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine
- Document type:
- Zeitschriftenaufsatz
- Author(s):
- Hofmann, Thomas; Schieberle, Peter
- Journal title:
- Journal of Agricultural and Food Chemistry
- Year:
- 1998
- Journal volume:
- 46
- Journal issue:
- 6
- Pages contribution:
- 2270--2277
- Fulltext / DOI:
- doi:10.1021/jf970990g
- Print-ISSN:
- 0021-8561
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