摘要：

This review presents information on the various S-containing flavour volatiles in foods, their formation, and significance to the overall flavour. Analytical methodology in flavour research, theoretical aspects of the odour quality of S-compounds, and a classification of the S-containing volatiles in foods are discussed. Information on the various S-containing flavour volatiles in foods, their formation and significance to the overall flavour is presented under the following headings: milk and milk products, with special reference to milk, casein, butter oil and cheese; meat, poultry and marine products; vegetables, including onions, chives, rakkyo, leek, cabbage, Brussels sprouts, cauliflower, sprouting broccoli, rutabagas, radish, horseradish, potato, tomato, asparagus, carrots, beans, peas, parsnip, parsley and celery; fruits, including grapes, grapefruit, orange, strawberries, pineapple, durian, and cranberries; beverages, with special reference to hops, beer, whisky, wine, coffee, tea and cocoa; spices, including mustard, asafoetida, and ginger; roasted foods, such as peanuts, filberts, popcorn and barley; and miscellaneous foods, such as bread, mushrooms, soy products and sweetcorn.

展开