Progress in synthesis of sensory important trace components of essential oils and natural flavours

Autor:	W. Brud, J. Gœra
Rok vydání:	1983
Předmět:	Chemical Phenomena Terpenes Flavour Raspberry ketone Sensory system Chemical classification Rose oxide Flavoring Agents Chemistry chemistry.chemical_compound chemistry Heterocyclic Compounds Oils Volatile Organic chemistry Food science Damascone Food Science
Zdroj:	Food / Nahrung. 27:413-428
ISSN:	1521-3803 0027-769X
DOI:	10.1002/food.19830270509
Popis:	In this paper the role of sensory important trace components will be discussed. A chemical classification of the components is given as well as a review of methods of synthesis of the following substances applied in industry: cis-3-hexen-1-ol, rose oxide, alpha and beta-damascenone and damascone, theaspirone, raspberry ketone, pyranones, furanones and related products, alkylmethoxypyrazines, sulphur containing flavour substances.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26b37007d96b6210fb23bc9f4ed3f205 https://doi.org/10.1002/food.19830270509 Zobrazit plný text záznamu Plný text