Numerous types of sulfur‐containing flavor compounds are associated with foods. However, thiazoles represent an extremely potent sensory source. In this review the foods in which thiazoles have been identified are discussed. In addition, isolation and identification techniques specific to thiazoles are evaluated. Other important areas covered include the synthesis of thiazoles and the sensory properties of both naturally occurring and synthesized derivatives.
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Maga et al. (1975) studied this question.
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