IDENTIFICATION OF ALKYL-5H-6,7-DIHYDROCYCLOPENTAL[B]PYRAZINES IN ROASTED MEAT FLAVOR - MODEL REACTION USED AS BASIS FOR NATURAL PRODUCT FORMATION AND NEW SYNTHESIS

被引：18

作者：

FLAMENT, I ^{[1
]}

KOHLER, M ^{[1
]}

ASCHIERO, R ^{[1
]}

机构：

[1] FIRMENICH SA,DIV RECH,CH-1211 GENEVA 8,SWITZERLAND

来源：

HELVETICA CHIMICA ACTA | 1976年 / 59卷 / 07期

关键词：

D O I：

10.1002/hlca.19760590703

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

引用

页码：2308 / 2313

页数：6

共 21 条

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OHLOFF, G .

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[7] BROWNING REACTIONS AND CARBOHYDRATE FRAGMENTATION .4. COMPARISON OF VOLATILE DEGRADATION PRODUCTS IN MONO- OLIGO- AND POLYSACCHARIDE PYROLYSIS [J].

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[9]

JOHNSON BR, 1971, J AGR FOOD CHEM, V19, P1025, DOI 10.1021/jf60177a019

[10] VOLATILE COMPONENTS OF ROASTED FILBERTS [J].

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