Góra J, Brud W. Progress in synthesis of sensory important trace components of essential oils and natural flavours.
DIE NAHRUNG 1983;
27:413-28. [PMID:
6888520 DOI:
10.1002/food.19830270509]
[Citation(s) in RCA: 10] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Academic Contribution Register] [Indexed: 01/22/2023]
Abstract
In this paper the role of sensory important trace components will be discussed. A chemical classification of the components is given as well as a review of methods of synthesis of the following substances applied in industry: cis-3-hexen-1-ol, rose oxide, alpha and beta-damascenone and damascone, theaspirone, raspberry ketone, pyranones, furanones and related products, alkylmethoxypyrazines, sulphur containing flavour substances.
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