By Karl A D Swift
This publication 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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Additional resources for Advances in Flavours and Fragrances: From the Sensation to the Synthesis
2 a-DIKETONES a-Diketones are an important group of aroma chemicals that are characterised by two adjacent keto functionalities. Their structure consists of 4 to 7 carbon atoms as shown in table 1. The flavour characteristics of a-diketones range from creamy, sweet, buttery, caramely and milky, to fruity, roasted and burnt. This group of natural products occur in many food flavours, butter, milk, fruits, wine, roasted products, vinegar, yoghurt, coffee, raspberry and cheddar cheese. g. margarine), ice cream flavours, butter, strawberry, caramel, butterscotch, brown sugar, custard and cream.
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. 3 a-ANGELICA LACTONE a-Angelica lactone occurs in grape (dried), bread, soybean and liquorice.
B. Tienpont, F. David, C. Bicchi and P . Sandra, J. , 2000, 12(11), 577 14. A. R. Sponholz, F. David and P. Sandra, Proc. 23rd International Symposium on Capillary Chromatography, Rive del Garda, Italy, Poster D35,2000. 15. P. Sandra, B. Tienpont, J. Vercammen, A. Tredoux, T. Sandra and F. David, J. Chromatography A , 2001,928, 1 17. 16. A. Tredoux, H. Lauer, T. Heideman and P. Sandra, J. High Resolut. , 2000, 23,644. 17. T. Benijts, J. Vercammen, R. Dams, H. Pham Tuan, W. Lambert and P. Sandra, J.
Advances in Flavours and Fragrances: From the Sensation to the Synthesis by Karl A D Swift