Convenient syntheses of iso-methyl-branched long-chain aliphatic aldehydes, known to contribute significantly to meat flavour

Flavour and Fragrance Journal

Volumn 19, Issue 3, 2004, Pages 199-204

  Yuasa, Yoshifumi ^a   Tsuruta, Haruki ^a  

^a TAKASAGO INTERNATIONAL CORPORATION   (Japan)

Author keywords

bromo alkanol; 12 methyltridecanal; 4 benzoyloxy 2,2,6,6 tetramethyl piperidine N oxide; Dilithium tetrachlorocuprate; Grignard reaction; Iso methylalkanal; Meat flavouring compound; Oxidation

Indexed keywords

BROMINE; FRAGRANCES; OXIDATION; SYNTHESIS (CHEMICAL);

ALIPHATIC ALDEHYDES; ISOAMYL; MEAT FLAVOUR COMPOUNDS;

FLAVORS;

ALDEHYDE; ALKANOL; BROMIDE; CUPRIC CHLORIDE; FLAVORING AGENT; LAURYL ALCOHOL; LITHIUM; MAGNESIUM; METHYL GROUP; PIPERIDINE; SODIUM;

ARTICLE; CATALYSIS; CHEMICAL REACTION; CHEMICAL STRUCTURE; CONTROLLED STUDY; FLAVOR; FOOD ANALYSIS; FOOD COMPOSITION; GRIGNARD REACTION; MEAT; REACTION ANALYSIS; STRUCTURE ANALYSIS; SYNTHESIS;

EID: 2442655257     PISSN: 08825734     EISSN: None     Source Type: Journal    
DOI: 10.1002/ffj.1359     Document Type: Article

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