The flavor aspects of the sulfur‐containing class of compounds called thiophenes are discussed. Specific areas covered include food occurrences, formation pathways, isolation and identification techniques, methods of synthesis, sensory properties, and biological properties. The majority of the data has been compiled from publications less than 3 years old, which makes this review a current summation of this relatively new area of flavor chemistry.
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Maga et al. (1975) studied this question.
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