Chemical conversions of natural precursors

Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability

Volumn , Issue , 2007, Pages 285-301

  Van Der Schaft, Peter H ^a  

^a IFF (Nederland) BV   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84889989425     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-3-540-49339-6_13     Document Type: Chapter

References (14)

1. Lawrence BM (1993) In: Janick J, Simon JE (eds) New crops. Wiley, New York, p 620.
2. Sanganeria S (2005) Perfum Flavor 30(7):24.
3. Zaobang S (1995) CIFOR occasional paper 6. Center for International Forestry Research, Bogor.
4. Sell CS (2003) A fragrant introduction to terpenoid chemistry. Royal Society of Chemistry, Cambridge.
5. Demole E, Enggist P, Ohloff G (1982) Helv Chim Acta 65:1785.
6. Lamparsky D, Schudel P (1971) Tetrahedron Lett 36:3323.
7. Yoshida T, Muraki S, Kawamura H, Komatsu A (1969) Agric Biol Chem 33:343.
8. Yuasa Y, Kato Y (2003) J Agric Food Chem 51:4036.
9. MacLeod AJ, MacLeod G, Subramanian G (1988) Phytochemistry 27:2185.
10. Muller B, Dean C, Schmidt C, Kuhn JC (1997) WO 9722575.
11. Huang R, Christensen PA, Labuda IM (2001) US Patent 6, 200, 786.
12. Wright J (2004) Flavor creation. Allured, Carol Stream.
13. Dorsky J (1991) In: Mueller PM, Lamparsky D (eds) Perfumes: art, science and technology. Elsevier, Amsterdam, chap 14.
14. Coppen J (1995) Flavors and fragrances of plant origin. FAO, Rome.