Stereoisomeric Flavor Compounds. 79. Simultaneous Enantio- selective Analysis of 3-Butylphthalide and 3-Butylhexahydro- phthalide Stereoisomers in Celery, Celeriac, and Fennel
Author:
Affiliation:
1. Institut für Lebensmittelchemie, Biozentrum, Johann Wolfgang Goethe-Universität Frankfurt, Marie-Curie-Strasse 9, 60439 Frankfurt/Main, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf970491f
Reference25 articles.
1. Stereoisomeric Flavour Compounds LXXIII: 3-Butylphthalide: Chirospecific Analysis, Structure and Properties of the Enantiomers
2. Stereoisomeric flavor compounds LXXVII: 3-Butylhexahydrophthalides: Simultaneous enantioselective analysis, structure elucidation, and sensorial properties of the stereoisomers
3. �ber die quantitative Zusammensetzung nat�rlicher und technologisch ver�nderter Aromen
4. Phthalide components of celery essential oil
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