http://www.cnr.it/ontology/cnr/individuo/prodotto/ID17486
A general method for the synthesis of the most powerful naturally occurring Maillard flavors (Articolo in rivista)
- Type
- Label
- A general method for the synthesis of the most powerful naturally occurring Maillard flavors (Articolo in rivista) (literal)
- Anno
- 2007-01-01T00:00:00+01:00 (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
- 10.1016/j.tet.2007.03.089 (literal)
- Alternative label
Fuganti C., Gatti F.G., Serra S. (2007)
A general method for the synthesis of the most powerful naturally occurring Maillard flavors
in Tetrahedron (Oxf., Print)
(literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
- Fuganti C., Gatti F.G., Serra S. (literal)
- Pagina inizio
- Pagina fine
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
- Rivista
- Note
- ISI Web of Science (WOS) (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
- CNR-ICRM
Politecnico di Milano (literal)
- Titolo
- A general method for the synthesis of the most powerful naturally occurring Maillard flavors (literal)
- Abstract
- The natural flavors 2-acetyl-1-pyrroline 1a, 2-propionyl-l-pyrroline 1b, 2-acetyl-3,4,5,6-tetrahydropyridine 1c, 2-acetyl-2-thiazoline 1d, 2-propionyl-2-thiazoline 1e, and the artificial flavor 2-acetyl-5,6-dihydro-4H-1,3-thiazine if have been prepared by catalytic SeO2 oxidation of the corresponding cyclic imines 6a-c and sulfur cyclic immes 7a-c using TBHP as co-oxidant. The oxidation of the pyrrolines 1a and b is completely regioselective. Professional olfactory evaluation together with the odor threshold of the new flavor 1f is reported. (literal)
- Prodotto di
- Autore CNR
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- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi
