主题：【已应助】求助文献4篇

【序号】：1
【作者】：
【题名】：Characterization of Volatile Compounds in Dark Chocolates by HS-SPME and gc-MS
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【全文链接】：https://www.researchgate.net/publication/285181332_Characterization_of_Volatile_Compounds_in_Dark_Chocolates_by_HS-SPME_and_gc-MS
【序号】：2
【作者】：
【题名】：Identification and Quantitation of Key Aroma Compounds Formed in Maillard-type Reactions of Fructose with Cysteamine or Isothiaproline (1,3-Thiazolidine-2-carboxylic Acid)
【期刊】：
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【全文链接】：http://pubs.acs.org/doi/abs/10.1021/jf0203186
【序号】：3
【作者】：
【题名】：Determination of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone and 2(or 5)-Ethyl-4-hydroxy-5(or 2)-methyl-3(2H)-furanone in Pentose Sugar-Based Maillard Model Systems by Isotope Dilution Assays
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【年、卷、期、起止页码】：
【全文链接】：http://pubs.acs.org/doi/abs/10.1021/jf960997i
【序号】：4
【作者】：
【题名】：Quantitative Model Studies on the Effectiveness of Different Precursor Systems in the Formation of the Intense Food Odorants 2-Furfurylthiol and 2-Methyl-3-furanthiol
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【全文链接】：http://pubs.acs.org/doi/abs/10.1021/jf9705983