By Karl A D Swift
This publication is a compilation of 16 of the twenty papers awarded on the 2001 RSC/SCI flavours and fragrances convention at Scarman condominium, collage of Warwick.
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Extra info for Advances in Flavours and Fragrances: From the Sensation to the Synthesis
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. The material has a sweet, creamy, coconut, and vanilla flavour with hay and coumarin-like nuances.
R. Cramer 111, D. J. Bunce, E. D. Patterson and E. I. Franck, Quunt. -Act. , 1988,7, 18. H. K. Engel, A. R. Flath, G . R. Buttery, R. T. Mon, W. D. Ramming and R. Teranishi, J. Agric. , 1988,36,549. R. S . , T. J. Hunt, D. P. Stein and R. T. Stouch, J. Med. , 1995,38,659. I. Moriguchi, S. Hirono, I. Nakagome and H. Hirono, Chem. Phurm. , 1994,42,976. P. J. J. Stewart, Quantum Chemistry Program Exchange Catalogue (QCPE), 1992, IV, 19. F. Yoshii, S. Hirono and I. Moriguchi, Helv. Chim. , 1993,76,2279.
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.