Novel Syntheses of 5-Acetyl-2,3-dihydro-1,4-thiazine, a Very Intense Roasty, Popcornlike Odorant-Reference-Cited by-同舟云学术

Novel Syntheses of 5-Acetyl-2,3-dihydro-1,4-thiazine, a Very Intense Roasty, Popcornlike Odorant

Published:1998-05-29 Issue:6 Volume:46 Page:2278-2281
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

De Kimpe Norbert G.¹,Rocchetti Maria Teresa¹

Affiliation:

1. Department of Organic Chemistry, Faculty of Agricultural and Applied Biological Sciences, University of Gent, Coupure Links 653, B-9000 Gent, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf971004z

Reference12 articles.

1. 625. Anionotropic systems. Part IV. The kinetics of the rearrangement of 3-hydroxy-3: 5-dimethylhex-4-en-2-one. The effect of an acetyl group on anionotropic mobility

2. Enol ethers and monoketals of biacetyl

3. Influence of heat and cure preservatives on residues of sulfamethazine, chloramphenicol, and cyromazine in muscle tissue

4. Quantification of character-impact odour compounds of roasted beef

5. A convenient synthesis of 6-acetyl-1,2,3,4-tetrahydropyridine, the principle bread flavor component

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