An Expeditious, High-Yielding Construction of the Food Aroma Compounds 6-Acetyl-1,2,3,4-tetrahydropyridine and 2-Acetyl-1-pyrroline
Author:
Affiliation:
1. Department of Chemistry, 2036 Main Mall, University of British Columbia, Vancouver, B.C., Canada, V6T 1Z1 gdake@chem.ubc.ca
Publisher
American Chemical Society (ACS)
Subject
Organic Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jo051940a
Reference39 articles.
1. On the Hodge mechanism of the formation of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine from proline and sugars
2. Quantitative analysis of aroma compounds in wheat and rye bread crusts using a stable isotope dilution assay
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