On the mode of microbial biogeneration of raspberry ketone and related compounds

Flavour and Fragrance Journal

Volumn 11, Issue 3, 1996, Pages 197-199

  Fuganti, Claudio ^a   Mendozza, Monica ^a   Zucchi, Gioia ^a   Joulain, Daniel ^b  

^a CNR   (Italy)

^b Roberte SA   (France)

Author keywords

4 phenylbut 3 en 2 one; 4 phenylbutan 2 one; Deuterium labelling experiments; Microbial reduction; Natural raspberry ketone

Indexed keywords

AROMATIC COMPOUNDS; ETHERS; KETONES; PHENOLS;

ALIPHATIC COMPOUND; AROMA; BAKER YEAST; BENZENIC COMPOUND; BICYCLIC COMPOUND; ENONE; ENZYMATIC REACTION; HANSENULA ANOMALA; OXYGEN HETEROCYCLE; RASPBERRY;

REDUCTION;

BENZYLIDENEACETONE; DEUTERIUM; FLAVORING AGENT; KETONE; METHANOL;

ARTICLE; FERMENTATION; HANSENULA; INCUBATION TIME; MICROORGANISM; REDUCTION; SACCHAROMYCES CEREVISIAE;

EID: 0029977657     PISSN: 08825734     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1099-1026(199605)11:3<197::aid-ffj589>3.0.co;2-#     Document Type: Article

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