首页> 外文会议>Recent advances in the analysis of food and flavors >Analytical and Sensory Characterization of Chiral 4-Mercapto-2-alkanones, 4-Acetylthio-2-alkanones, and the Corresponding Alcohols
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Analytical and Sensory Characterization of Chiral 4-Mercapto-2-alkanones, 4-Acetylthio-2-alkanones, and the Corresponding Alcohols

机译:手性4-巯基-2-链烷酮,4-乙酰硫基-2-链烷酮及相应醇的分析和感官表征

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摘要

Polyfunctional thiols are known to play important roles as aroma compounds owing to their pronounced odor qualities and their low odor thresholds; β-mercaptocarbonyls as well as β-mercaptoalcohols are prominent examples. This chapter describes (ⅰ) the enantioseparation of a homologous series of 4-mercapto-2-alkanones and 4-acetylthio-2-alkanones, (ⅱ) the determination of the absolute configurations using a combination of the ~1H-NMR anisotropy method and lipase-catalyzed kinetic resolution, (ⅲ) the assessment of the sensory properties of enantiomers by GC/O using a chiral stationary phase, and (ⅳ) the synthesis and the establishment of chromatographic and sensory data on 4-mercapto-2-alkanols and 4-acetylthio-2-alkanols.
机译:多官能硫醇由于其明显的气味质量和较低的气味阈值而作为香气化合物起着重要的作用。 β-巯基羰基以及β-巯基醇是突出的例子。本章描述(ⅰ)4-巯基-2-链烷酮和4-乙酰硫基-2-链烷酮的同源系列的对映体分离,(ⅱ)结合〜1H-NMR各向异性方法和脂酶催化的动力学拆分,(ⅲ)使用手性固定相通过GC / O评估对映异构体的感官特性,以及(ⅳ)关于4-巯基-2-链烷醇和4-乙酰硫基-2-链烷醇。

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  • 会议地点 Denver CO(US)
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    Department of Nutrition and Dietetics, Kamakura Women's University, 6-1-3 Ofuna, Kamakura-shi, Kanagawa 247-8512, Japan ,Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu University, 2-1-1 Otsuka, Bunkyo-ku, Tokyo 112-8610, Japan;

    Institute of Environmental Science for Human Life, Ochanomizu University, 2-1-1 Otsuka, Bunkyo-ku, Tokyo 112-8610, Japan;

    Technische Universitaet Muenchen, Lehrstuhl fuer Allgemeine Lebensmitteltechnologie, Maximus-von-Imhof-Forum 2, D-85350 Freising-Weihenstephan, Germany;

    Technische Universitaet Muenchen, Lehrstuhl fuer Allgemeine Lebensmitteltechnologie, Maximus-von-Imhof-Forum 2, D-85350 Freising-Weihenstephan, Germany;

    Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu University, 2-1-1 Otsuka, Bunkyo-ku, Tokyo 112-8610, Japan;

    Technische Universitaet Muenchen, Lehrstuhl fuer Allgemeine Lebensmitteltechnologie, Maximus-von-Imhof-Forum 2, D-85350 Freising-Weihenstephan, Germany;

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  • 入库时间 2022-08-26 14:20:18

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