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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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.