Stereoisomeric flavour compounds LXVII. 2-, 3-, and 4-Alkyl-branched acids, part 1: General approach to the synthesis of the enantiopure acids-Reference-Cited by-同舟云学术

Stereoisomeric flavour compounds LXVII. 2-, 3-, and 4-Alkyl-branched acids, part 1: General approach to the synthesis of the enantiopure acids

Published:1994 Issue:5 Volume:6 Page:420-426
ISSN:0899-0042
Container-title:Chirality
language:en
Short-container-title:Chirality

Author:

Karl Volker,Kaunzinger Astrid,Gutser Jutta,Steuer Petra,Angles-Angel Jorge,Mosandl Armin

Publisher

Wiley

Subject

Organic Chemistry,Spectroscopy,Drug Discovery,Pharmacology,Catalysis,Analytical Chemistry

Reference28 articles.

1. CIVO, Volatile Compounds in Food, Qualitative and Quantitative Data, Vol. I-III and Supplements, TNO, Division for Nutrition and Food Research, TNO, CIVO Food Analysis Institute, Zeist, The Netherlands, 1992 and literature cited therein.

2. Stereoisomeric flavour compounds. LXIV: The chirospecific analysis of 2-alkyl-branched flavour compounds from apple headspace extracts and their sensory evaluation

3. Quantification of volatile branched-chain andn-chain fatty acids in flue-cured Virginia and blended Turkish tobacco

4. Volatile Branched-chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors

5. Volatile medium chain fatty acids and mutton flavor

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