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

By Karl A D Swift

ISBN-10: 0854048219

ISBN-13: 9780854048212

This e-book is a compilation of 16 of the twenty papers offered on the 2001 RSC/SCI flavours and fragrances convention at Scarman apartment, collage of Warwick.

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

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Burger, J. High Resolut. , 1990,13, 777. 6. C. Bicchi, A. D’Amato, F. David and P. Sandra, J. 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.

Inokuchi, Z. , 1992,47c, 98. Y. Sakoda, K. Matsui, A. Hatanaka and T. Kajiwara, 2. , 1995, SOc, 757. Y . Sakoda, K. Matsui, Y. Akakabe, J. Suzuki, A. Hatanaka and T. Kajiwara, 2. , 1996, ~ O C 84 , 1. Analytical NEW DEVELOPMENTS IN SORPTIVE EXTRACTION FOR THE ANALYSIS OF FLAVOURS AND FRAGRANCES P . SandralT2,F. David2 and J. Vercammen' 1 Department of Organic Chemistry, University of Gent, Krijgslaan 28 1-S4, B-9000 Gent, Belgium 2Research Institute for Chromatography, Kennedypark 20, B-8500Kortrijk, Belgium 1 INTRODUCTION Developments in separation sciences gained momentum in recent years and there are hardly any analytical challenges left that can not be tackled with state-of-the-art pressureor electrodriven separation methods.

G. temperature, pH, etc. 4 ON THE SUBSTITUTION PATTERN OF PYRAZINES Pyrazines are materials obtained during the Maillard reaction as by-products of the browning reaction of sugars and proteins or amino acids. These reactions occur during roasting, cooking, baking, etc. of different food products. The importance of these materials motivated organic chemists to synthesise and use them in the flavour industry as ingredients in flavour formulations for roasted nuts, meat flavours, etc. By 1970, the first pyrazines obtained GRAS status in the US, for use as flavouring substances.

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