Solvent effect on the debromination/dehydrobromination of bromo-damascone-Reference-Cited by-同舟云学术

Solvent effect on the debromination/dehydrobromination of bromo-damascone

Published:2016-06-24 Issue:6 Volume:31 Page:420-428
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Cheng Ying-Ying¹,Ren Tian-Lu²,Xu Bao-Hua²,Tao Hai-Sheng¹,Zhang Suo-Jiang²

Affiliation:

1. College of Chemistry and Materials Science; Anhui Normal University; Wuhu China

2. Beijing Key Laboratory of Ionic Liquids Clean Process, Key Laboratory of Green Process and Engineering, State Key Laboratory of Multiphase Complex Systems; Institute of Process Engineering, Chinese Academy of Sciences; Beijing PR China

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference57 articles.

1. Fragrance material review on damascenone

2. Occurrence, Sensory Impact, Formation, and Fate of Damascenone in Grapes, Wines, and Other Foods and Beverages

3. Carotenoid breakdown products the—norisoprenoids—in wine aroma

4. Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

5. Structure et synthèse de la damascénone (triméthyl-2,6,6-trans-crotonoyl-1-cyclohexadiène-1,3), constituant odorant de l'essence de rose bulgare (rosa damascenaMill.

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3. Synthetic approaches to the damascone and damascenone isomers;Tetrahedron;2021-02

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