Download Advances in Flavours and Fragrances: From the Sensation to by Karl A D Swift PDF

By Karl A D Swift

This ebook is a compilation of 16 of the twenty papers provided on the 2001 RSC/SCI flavours and fragrances convention at Scarman condominium, college of Warwick.

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Additional resources for Advances in Flavours and Fragrances: From the Sensation to the Synthesis

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Senses, 1996,21,201. M. Akamatsu, K. Nishimura, H. Osabe, T. Ueno and T. Fujita, Pestic Biochem. , 1994, 48, 15. G. Buchbaur, A. Hillisch, K. Mraz and P. Wolshann, Helv. Chim. , 1994,77, 2286. A. J. Calder, A. J. Wyatt, A. D. Frenkel and E. J. Casida, J. Computer-Aided Mol. Design, 1993,7,45. D. R. Cramer 111, D. J. Bunce, E. D. Patterson and E. I. Franck, Quunt. -Act. , 1988,7, 18. H. K. Engel, A. R. Flath, G . R. Buttery, R. T. Mon, W. D. Ramming and R. Teranishi, J. Agric. , 1988,36,549. R. S .

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Haifa, Israel 2) Flavour Division, Research and Development Flavours, Haarmann & Reimer GmbH, Holzminden, Germany 1 INTRODUCTION The confusion in the interpretation of the molecular structure of some aroma chemicals causes many misunderstandings with the users of these products. e. keto-enol tautomerisation of a-diketones, isomerisation of a-angelica lactone and the exact substitution pattern of pyrazines, will be discussed. The anal ical methods used to unravel the correct molecular structures were GC, GCMS and 'G-NMR spectroscopy especially polarisation-transfer for sensitivity enhancement (INEPT) and 2D-correlation techniques.

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