Thiazolidines and their oxidation products as flavouring compounds

Autor:	Louisette Lizzani-Cuvelier, Michel Loiseau, Xavier Fernandez, Elisabet Duñach, Roland Fellous
Rok vydání:	2002
Předmět:	chemistry.chemical_compound chemistry Thiazolidines Organic chemistry Sulfoxide General Chemistry Chemical synthesis Food Science
Zdroj:	Flavour and Fragrance Journal. 17:432-439
ISSN:	0882-5734
DOI:	10.1002/ffj.1121
Popis:	The selective oxidation reactions of thiazolidines were studied. The synthesis of 2- and 3-thiazolines, as well as that of thiazoles, thiazolidine-1-oxides and thiazolidine-1,1-dioxides, are presented. Olfactory analysis of several of these compounds reveals interesting notes with thresholds in the ppm range, in most cases related to foodstuffs. Copyright © 2002 John Wiley & Sons, Ltd.
Databáze:	OpenAIRE
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