| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for increasing the stability of a thiol-containing perfume, especially a food flavor and an aromatic. <P>SOLUTION: There is provided treatment of a reactive thiol group (-SH) found in a thiol-containing aromatic compound, by a highly selective enzymatic conversion into an aromatic active disulfide compound with a sulfhydryl oxidase. <P>COPYRIGHT: (C)2011,JPO&INPIT |
