折光率：1.5600 Refractive index: 1.5600 Natural occurrence: Cooked beef and tea.Methyl 2-methyl-3-furyl disulfide is a sulfur-containing heterocyclic flavor compound that is reported to occur in freshly roasted in-shell peanuts. 1.Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography. 2.Interactions between kafirin and pickle-like odorants in soy sauce flavor Baijiu: Aroma profile change and binding mechanism. 3.Key Odorants of Raw and Cooked Green Kohlrabi (Brassica oleracea var. gongylodes L.) 4.Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages. 5.Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies.