Synthesis and organoleptic properties of various 3-methyl-2-oxopentanoates, 2-hydroxy-3-methylpentanoates, and 2-acyloxy-3-methylpentanoates

Flavour and Fragrance Journal

Volumn 20, Issue 4, 2005, Pages 372-380

  Snowden, Roger L ^a   Grenno, Raphaël ^a   Vial, Christian ^a  

^a Analysis and Perception Department   (Switzerland)

Author keywords

acyloxy ester; hydroxy ester; keto ester; Enantiomer; Fragrance; Organoleptic; Perfumery; Walnut

Indexed keywords

ESTERS; FRAGRANCES; HYDROXYLATION; ODOR CONTROL; SYNTHESIS (CHEMICAL);

BEAN; CAMOMILE; ORGANOLEPTIC PROPERTIES; PERFUMERY INGREDIENTS;

ORGANIC COMPOUNDS;

2 ACYLOXY 3 METHYLPENTANOATE DERIVATIVE; 2 HYDROXY 3 METHYLPENTANOATE DERIVATIVE; 3 METHYL 2 OXOPENTANOATE DERIVATIVE; CHAMOMILE; HYDROXYL GROUP; ISOLEUCINE; METHYL GROUP; PERFUME; UNCLASSIFIED DRUG; VALERIC ACID DERIVATIVE;

ARTICLE; BEAN; CACAO; CHEMICAL STRUCTURE; CONTROLLED STUDY; ENANTIOMER; ODOR; ORGANOLEPTIC PROPERTY; RACEMIC MIXTURE; RESEARCH; SYNTHESIS; WALNUT;

CERATONIA SILIQUA; JUGLANS; THEOBROMA CACAO;

EID: 21844437839     PISSN: 08825734     EISSN: None     Source Type: Journal    
DOI: 10.1002/ffj.1510     Document Type: Article

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