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