About this Chemistry article
A general method for the synthesis of the most powerful naturally occurring Maillard flavors by Claudio Fuganti; Francesco G. Gatti; Stefano Serra is a Chemistry article available to read on EtoBox.
The natural flavors 2-acetyl-1-pyrroline 1a, 2-propionyl-1-pyrroline 1b, 2-acetyl-3,4,5,6-tetrahydropyridine 1c, 2-acetyl-2-thiazoline 1d, 2-propionyl-2-thiazoline 1e, and the artificial flavor 2-acetyl-5,6-dihydro-4H-1,3-thiazine 1f have been prepared by catalytic SeO 2 oxidation of the corresponding cyclic imines 6a-c and sulfur cyclic imines 7a-c using TBHP as co-oxidant. The oxidation of the pyrrolines 1a and b is completely regioselective. Professional olfactory evaluation together with the odor threshold of the new flavor 1f is reported.
It is typically read by researchers, students, and practitioners in Chemistry.
- Author
- Claudio Fuganti; Francesco G. Gatti; Stefano Serra
- Publisher
- Elsevier Science; Elsevier ; Elsevier Ltd.; Elsevier BV (ISSN 0040-4020)
- Published
- 2007
- Language
- EN
- Field
- Chemistry (Physical Sciences)