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N-(2-furanylmethylene)-3-methyl-1-butanamine as a Novel Color Compound in Soy Sauce Aroma-Type Baijiu

https://doi.org/10.2139/ssrn.6293976
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Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/jib.669openalex-snapshot
Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives
inferredcites →https://doi.org/10.1007/s10719-020-09943-xopenalex-snapshot
Browning and pigmentation in food through the Maillard reaction
inferredcites →https://doi.org/10.1007/s13197-020-04237-4openalex-snapshot
How to objectively determine the color of beer?
inferredcites →https://doi.org/10.1016/j.foodchem.2021.129503openalex-snapshot
Formation pathways and precursors of furfural during Zhenjiang aromatic vinegar production
inferredcites →https://doi.org/10.1016/j.foodchem.2023.137826openalex-snapshot
Association between Baijiu chemistry and taste change: Constituents, sensory properties, and analytical approaches
inferredcites →https://doi.org/10.1016/j.ijgfs.2019.100161openalex-snapshot
On the changing colour of food & drink
inferredcites →https://doi.org/10.1021/acs.jafc.2c02867openalex-snapshot
Characterization of Bitter Compounds in Shaoxing Huangjiu by Quantitative Measurements, Taste Recombination, and Omission Experiments
inferredcites →https://doi.org/10.1021/acs.jafc.8b05302openalex-snapshot
Novel Maillard Pigment, Furpenthiazinate, Having Furan and Cyclopentathiazine Rings Formed by Acid Hydrolysis of Protein in the Presence of Xylose or by Reaction between Cysteine and Furfural under Strongly Acidic Conditions
inferredcites →https://doi.org/10.1021/jf0114031openalex-snapshot
Maillard Reaction of d -Glucose: Identification of a Colored Product with Conjugated Pyrrole and Furanone Rings
inferredcites →https://doi.org/10.1021/jf980477iopenalex-snapshot
Identification of Novel Colored Compounds Containing Pyrrole and Pyrrolinone Structures Formed by Maillard Reactions of Pentoses and Primary Amino Acids
inferredcites →https://doi.org/10.1021/jf980478aopenalex-snapshot
Studies on the Influence of the Solvent on the Contribution of Single Maillard Reaction Products to the Total Color of Browned Pentose/Alanine SolutionsA Quantitative Correlation Using the Color Activity Concept
inferredcites →https://doi.org/10.1039/c2cs35025dopenalex-snapshot
Flavour chemistry of methylglyoxal and glyoxal
inferredcites →https://doi.org/10.1039/c5fo01625hopenalex-snapshot
Formation scheme and antioxidant activity of a novel Maillard pigment, pyrrolothiazolate, formed from cysteine and glucose
inferredcites →https://doi.org/10.1080/00032719.2013.841178openalex-snapshot
Determination of Volatile Constituents and Antimicrobial Activity of Camel Thorn (Alhagi camelorum) Flowers
inferredcites →https://doi.org/10.1080/02603594.2022.2094919openalex-snapshot
Schiff Base Based Metal Complexes: A Review of Their Catalytic Activity on Aldol and Henry Reaction
inferredcites →https://doi.org/10.1080/09168451.2015.1018127openalex-snapshot
Isolation, identification, and formation conditions of a novel Maillard yellowish pigment, pyrrolothiazolate
inferredcites →https://doi.org/10.1080/10408398.2017.1378865openalex-snapshot
Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system
inferredcites →https://doi.org/10.1080/87559129.2019.1600538openalex-snapshot
How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
inferredcites →https://doi.org/10.1080/87559129.2021.1936001openalex-snapshot
Research Progress on the Profile of Trace Components in Baijiu
inferredcites →https://doi.org/10.1111/1541-4337.13080openalex-snapshot
Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques
inferredcites →https://doi.org/10.1111/1750-3841.15766openalex-snapshot
Furfural and organic acid targeted carbon dot sensor array for the accurate identification of Chinese baijiu
inferredcites →https://doi.org/10.1111/1750-3841.16092openalex-snapshot
Research trends in Jiang‐flavor baijiu fermentation: From fermentation microecology to environmental ecology
inferredcites →https://doi.org/10.1271/bbb.100867openalex-snapshot
Identification of 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone as a Low-Molecular-Weight Yellow Pigment in Soy Sauce
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