Estimation of the distribution of enantiomers of γ-decalactone and γ-dodecalactone in malt whisky

Journal of the Institute of Brewing

Volumn 107, Issue 4, 2001, Pages 253-259

  Wanikawa, Akira ^a   Hosoi, Kenji ^a   Shoji, Hiroshi ^a   Nakagawa, Kei Ichi ^a  

^a Nikka Whisky Distilling Co Ltd   (Japan)

Author keywords

10 hydroxystearic acid; Chirality; Enantiomeric excess; decalactone; dodecalactone

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 0035650177     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2001.tb00097.x     Document Type: Article

References (24)

1. Albrecht, W., Schwartz, M., Heidlas, J. and Tressel, R., Journal of Organic Chemistry, 1992, 57, 1954.
2. Albrecht, W., Heidlas, J., Schwarz, M. and Tressel, R., Biosynthesis and biotechnological production of aliphatic γ- and δ-lactones, In: Flavor Precursors, ACS Symposium series No.490, Teranishi, R., Tateoka, G. R. and Güntert, M. (ed.), American Chemical Society, Washington DC, 1992, pp.46.
3. Bernreuther, A., Christoph, N. and Schreier, P., Journal of Chromatography, 1989, 81, 363.
4. Cardillo, R., Fronza, G., Fuganti, C., Grasselli, P., Mele, A. and Pizzi, D., Journal of Organic Chemistry, 1991, 56, 5237.
5. Cardillo, R., Fuganti, C., Grasselli, P., Miele, A. and Pizzi, D., Gazzetta Chimica Italiana, 1992, 122, 489.
6. Chalier, P. and Crouzet, J., Chirality, 1998, 10, 786.
7. Deans, D. R., Journal of Chromatography, 1965, 18, 477.
8. Deans, D. R., Journal of Chromatography, 1981, 203, 19.
9. Dufosse, L., Feron, G., Latrasse, A., Guichard, E. and Spinnler, H.-E., Chirality, 1997, 9, 667.
10. Guichard, E., Chiral γ-lactones, key compounds to apricot flavour, In: Fruit Flavors, ACS Symposium series No.596, Rouseff, R. L. and Leahy, M. M. (ed.), American Chemical Scoiety, Washington DC, 1995, pp.258.
11. Haffner, T. and Tressel, R., Journal of Agricultural and Food Chemistry, 1996, 44, 1218.
12. Haffner, T. and Tressl, R., Lipids, 1998, 33, 47.
13. Huffer, A. and Schreier, P., Journal of Chromatography, 1989, 469, 137.
14. Koppenhoefer, B., Behnisch, R., Epperlein, U. and Holzchuh, H., Perfumer & Flavorist, 1994, 19, 1.
15. Latrasse, A., Guichard, E., Piffaut, C., Fournier, N. and Dufosse, L., Chirality, 1993, 5, 379.
16. Martini, D. and Iacazio, G., Journal of Chromatography, 1947, 790, 235.
17. Mosandl, A. and Gunther, C., Journal of Agricultural and Food Chemistry, 1989, 37, 413.
18. Mosandl, A., Herner, U., Hagenauer-Herner, U., and Kustermann, A., Journal of Agricultural and Food Chemistry, 1990, 38, 767.
19. Perraud, X. and Kermasha, S., Journal of the American Oil Chemists' Society, 2000, 77, 335.
20. Schreier, P., Bernreuther, A. and Huffer, M., Techniques used in the analysis of optically active compounds, In: Analysis of Chiral Organic Molecules, Schreier, P., Bernreuther, A. and Huffer, M. (ed.), Walter de Gruyter, Berlin, 1995, pp.132.
21. Vorderwulbecke, T., Epple, M., Cammenga, H., Petersen, S. and Kieslich, K., Journal of the American Oil Chemists' Society, 1992, 69, 797.
22. Wanikawa, A., Hosoi, K., Takise, I. and Kato, T., Journal of the Institute of Brewing, 2000, 106, 39.
23. Wanikawa, A., Hosoi, K. and Kato, T., Journal of the American Society of Brewing Chemists, 2000, 58, 51.
24. Werkhoff, P., Brennecke, S., Bretschneider, W., Hopp, R. and Surburg, H., Zeitschrift für Lebensmittel Untersuchung und Forschung, 1993, 196, 307.