Karl A D Swift's Advances in Flavours and Fragrances: From the Sensation to PDF

By Karl A D Swift

ISBN-10: 0854048219

ISBN-13: 9780854048212

This e-book is a compilation of 16 of the twenty papers offered on the 2001 RSC/SCI flavours and fragrances convention at Scarman condominium, college of Warwick.

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Extra info for Advances in Flavours and Fragrances: From the Sensation to the Synthesis

Example text

Chromatogr. A, 1994,669,65. 19. P. M. Y. Fung, R. R. Tjaden and J. van der Greef, J. Am. SOC. Brew. , 1998,56(3), 118. 20. M. Verzele, G. C. Verhagen and J. Strating, J. High Resolut. , 1990, 13, 826. 21. D. De Keukeleire, J. Vindevogel, R. Szucs and P. Sandra, Trends Anal. , 1992, 11,275. 22. J. Vindevogel and P. Sandra, J. High Resolut. , 1991,14,795. 23. J. Vindevogel, R. Szucs, P. Sandra and L. Verhagen, J. High Resolut. , 1991, 14,584. APPLICATION OF CHROMATOGRAPHIC AND SPECTROSCOPIC METHODS FOR SOLVING QUALITY PROBLEMS IN SEVERAL FLAVOUR AROMA CHEMICALS Michael Zvielv", Reuven Giger' , Elias Abushkara', Alexander Kern', Horst Sommer2#, Heinz-Juergen Bertram2, Gerhard E.

Y. Fung, R. R. Tjaden and J. van der Greef, J. Am. SOC. Brew. , 1998,56(3), 118. 20. M. Verzele, G. C. Verhagen and J. Strating, J. High Resolut. , 1990, 13, 826. 21. D. De Keukeleire, J. Vindevogel, R. Szucs and P. Sandra, Trends Anal. , 1992, 11,275. 22. J. Vindevogel and P. Sandra, J. High Resolut. , 1991,14,795. 23. J. Vindevogel, R. Szucs, P. Sandra and L. Verhagen, J. High Resolut. , 1991, 14,584. APPLICATION OF CHROMATOGRAPHIC AND SPECTROSCOPIC METHODS FOR SOLVING QUALITY PROBLEMS IN SEVERAL FLAVOUR AROMA CHEMICALS Michael Zvielv", Reuven Giger' , Elias Abushkara', Alexander Kern', Horst Sommer2#, Heinz-Juergen Bertram2, Gerhard E.

This was reversed in thiols with a carbon number of 7 or 8. 1-Heptanethiol and 1octanethiol had stronger fishy and oily factors than the corresponding 2-alkyl thiols. 2Heptanethiol and 2-octanethiol had stronger sweet, fruity, tropical, floral and fresh factors, Advances in Flavours and Fragrances 24 and had a very bright odour. In thiols with a carbon number from 9 to 11, 1-alkyl thiols had stronger spicy, roasty and oily factors than the corresponding 2-alkyl thiols. The 2-alkyl thiols had stronger sweet and fresh factors.

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Advances in Flavours and Fragrances: From the Sensation to the Synthesis by Karl A D Swift


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