Diels-Alder Reactions of Food-relevant Compounds under High Pressure: 2,3-Dimethoxy-5-methylbenzoquinone and Myrcene

摘要

The chemical aspects of high pressure treatment of food have been paid little attention [1,2] so far, even though Henri Louis Le Chatelier had described the effect of external force (here: pressure) on a system in equilibrium as early as in the late last century [3] and although the influence of pressure on chemical recations has been thoroughly explored [4]. Among the reactions promoted by pressure are eyclization reactions which lead to covalent bonds usually associated with negative volumes of activation and reaction (#DELTA#V~R and #DELTA#V, resp.).