An expeditious, high-yielding construction of the food aroma compounds 6-acetyl-1,2,3,4-tetrahydropyridine and 2-acetyl-1-pyrroline

Journal of Organic Chemistry

Volumn 70, Issue 26, 2005, Pages 10872-10874

  Harrison, Tyler J ^a   Dake, Gregory R ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ALKALINITY; FLAVORS; FOOD PRODUCTS; NITROGEN COMPOUNDS;

BASIC CONDITIONS; BREAD; FOOD AROMA COMPOUNDS;

AROMATIC COMPOUNDS;

2 ACETYL 1 PYRROLINE; 6 ACETYL 1,2,3,4 TETRAHYDROPYRIDINE; PYRIDINE DERIVATIVE; PYRROLINE DERIVATIVE; UNCLASSIFIED DRUG;

AROMA; ARTICLE; BREAD; CARBON NUCLEAR MAGNETIC RESONANCE; CHEMICAL REACTION; CHEMICAL STRUCTURE; COOKING; FLAVOR; FOOD INDUSTRY; INFRARED SPECTROSCOPY; PROTON NUCLEAR MAGNETIC RESONANCE; RICE; SYNTHESIS;

FOOD; FOOD ADDITIVES; ODORS; PYRIDINES; PYRROLES;

EID: 29944433665     PISSN: 00223263     EISSN: None     Source Type: Journal    
DOI: 10.1021/jo051940a     Document Type: Article

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