1 |
Girardon, R, Sauvaire, Y, Baccou, J. C. and Bessiere, J. M. (1986) Identitication of 3-hydroxy-4,5-dimethy1-2(5H)-furanone in the aroma of fenugreek seeds. Lebensm. Wiss. Technol. 19, 44-46
|
2 |
Masuda, M., Okawa, E. and Nishimura, K. (1984) Identification of 4,5-dimethy1-3-hydroxy-2 (5H) furanone (sotolon) and 9 hydroxynonanone in botrytised wine and evaluation of the roles of compounds characteristic of it. Agric. Biol. Chem. 48, 2707-2710
|
3 |
Broca, C., Manteghetti, M., Gross, R., Baissac, Y, Jacob, M. Petit, R, Sauvaire, Y. and Ribes, G. (2000) 4-hydroxyiso1eucine: effects of synthetic and natural analogues on insulin secretion. Eur. J. Pharmacol. 390, 339-345
DOI
ScienceOn
|
4 |
Lerch, K. (1994) Compounds and process for making a Havorant, U.S. Patent 5,449,823
|
5 |
Batenburg, A. M., WesdorP, J. J. (1999) Process for the preparation of sotolon, U.S. Patent 6,087,138
|
6 |
Chatterjee, B. R, Saker, N. and Rao, A. S. (1982) Serological and chemical investigations of the anomenc configuration of sugar units in the D-galactomannan of fenugreek (Trigonella foenumgraecum) seeds. Carbohyd. Res. 104, 348-353
DOI
ScienceOn
|
7 |
Kobayashi, A. (1989) In Flavor Chemistry: Sotolon: identification, formation and effect on flavor. Teranishi. R., (ed.), ACS, Washington D. C., pp. 49-59
|
8 |
Fowden, L., Pratt, H. M. and Smith, A. (1973) 4-Hydroxyisoleusine from seed of Trieonella foenumgraecum. Phytochemistry 12, 1701-1707
DOI
ScienceOn
|
9 |
Molham, A. H. and Amalam, R. (1998) Antidiabetic and hypocholesterolaemic effects of fenugreek. Phytother. Res. 12, 233-242
DOI
ScienceOn
|
10 |
Blank, I., Jaeger, D. and Zurbriggen, B. D. (1998) Flavorant prepared from trigoneta foenum-graecum seed, U.S. Patent 6,013,289
|
11 |
Dubois, R, Rigaud, J. and Dekimpe, J. (1976) IdentiScation of 4,5-dimethy1tetrahydro-furanedione-2,3 in vin jaune. Lebensm. Wiss. Technol. 9, 366-368
|
12 |
Sauvaire, Y, Girardon, J., Baccou, C. and Risterucci, A. M. (1984) Changes in growth, Proteins and free amino acids of developing seed and pod of fenugreek. Phytochemistry 23, 479-486
DOI
ScienceOn
|
13 |
Pham, T. T, Guichard, E., Schlich, P. and Charpentier, C. (1995) Optimal conditions for the formation of sotolon from -ketobutyric acid in the French 'vin jaune'. J. Agric. Food. Chem. 43, 2616-2619
DOI
ScienceOn
|
14 |
Kim, W. J. (1986) manufacture and possibilities of nature taste enhancer. Korean J. Food Sci. Technol. 19, 46-51
|
15 |
Munch, R, Hofmann, T. and Schieberle, P. (1997) Comparison of key odorants generated by thermal treatment of commercial and self-prepared yeast extract: Influence of the amino acid composition on odorant formation. J. Agric. Food. Chem. 45, 1338-1344
DOI
ScienceOn
|
16 |
Haefele, C., Bonfils C. and Sauvaire, Y. (1997) Characterization of a dioxygenase from Trigonella foenumgraecum involved in 4-hydroxyiso1eucine biosynthesis. Phytochemistry 44, 563-566
DOI
ScienceOn
|