By Karl A D Swift

ISBN-10: 0854048219

ISBN-13: 9780854048212

This booklet is a compilation of 16 of the twenty papers provided on the 2001 RSC/SCI flavours and fragrances convention at Scarman condo, college of Warwick.

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

Example text

2eN7. 1e+07. 91 4000000- >1 2000000- C 1 1 M Q :3 . 4-Hexcnedione - Keto Form so0 0 . . q . 5 . 20 . , . . ' ! ' I . 50 , . I ! ' ! . . 7 1 . , , a. 5. , . ea . , , , , . 4-Hexanedione - Enol Form 7500 7000 esoo -000 s=oo SO00 4600 4 000 9-00 1000 2600 2000 1 ~ 0 0 -3 0 0 0 SO0 D 50 Figure 3 I . . . . . . . . . . . . 35 *o 46 50 6 C Advances in Flavours and Fragrances 42 Silylated Enol 1 728 i 150 73 i '7 ! i I Figure 4 As a consequence of these results, one has to take into account the sum of the 2 peaks (keto and enol), when calculating the purity of a-diketones, and not only the major keto form peak.

High Resolut. Chromatogr. and Chromatogr. Comm. 1989,12,317. 7. J. Pawliszyn, Solid Phase Microextraction, Theory and Principles, Wiley-VCH, New York, 1997. 38 Advances in Flavours and Fragrances 8. J. Pawliszyn, Applications of Solid Phase Microextraction, Royal Society of Chemistry, Hertfordshire, England, 1999. 9. E. -G. Janssen, P. A. Cramers, J. High Resolut. , 1997,20, 385 10. E. Baltussen, A. den Boer, P. -G. A. Cramers, Chromatographia 1999,49,520. 1 1 . E . Baltussen, F. David, P. -G. A.

M. Akamatsu, K. Nishimura, H. Osabe, T. Ueno and T. Fujita, Pestic Biochem. , 1994, 48, 15. G. Buchbaur, A. Hillisch, K. Mraz and P. Wolshann, Helv. Chim. , 1994,77, 2286. A. J. Calder, A. J. Wyatt, A. D. Frenkel and E. J. Casida, J. Computer-Aided Mol. Design, 1993,7,45. D. R. Cramer 111, D. J. Bunce, E. D. Patterson and E. I. Franck, Quunt. -Act. , 1988,7, 18. H. K. Engel, A. R. Flath, G . R. Buttery, R. T. Mon, W. D. Ramming and R. Teranishi, J. Agric. , 1988,36,549. R. S . , T. J. Hunt, D. P.

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


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