Schiff bases of (+)/(-)-carvone:: influence of chirality on flavour

被引：4

作者：

Buchbauer, G

Höfinghoff, J

Hoffmann, EM

机构：

[1] Univ Vienna, Inst Pharmaceut Chem, A-1090 Vienna, Austria

[2] Univ Vienna, Inst Nutr Chem, A-1090 Vienna, Austria

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1999年 / 208卷 / 5-6期

关键词：

aroma; (S)-(+)-carvone; (R)-(-)-carvone; flavour; Schiff bases;

D O I：

10.1007/s002170050421

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The structure-flavour relationships of some Schiff bases are discussed. The carbonyl part - (S)-(+)/(R)-(-)-carvone - showed a greater impact on the aroma of the imine than the amine part. The different aromas of the two enantiomeric Schiff bases could clearly be distinguished. No flavours similar to Maillard products were detected in aromatic or heteroaromatic compounds with a structurally related imine unit. Some new and interesting aroma notes were discerned.

引用

页码：305 / 307

页数：3

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