Formation of 2-Propyl-5-methyl- and 2-Propyl- 4-methyl-Δ2-oxazolines from the Thermal Decomposition of Phosphoric Amides Derived from 1-Amino-2-propyl and 2-Amino-l-propyl Butyrates
Formation of 2-Propyl-5-methyl- and 2-Propyl- 4-methyl-Δ2-oxazolines from the Thermal Decomposition of Phosphoric Amides Derived from 1-Amino-2-propyl and 2-Amino-l-propyl Butyrates
[EN] USE OF OXAZOLINES AS AROMA/FLAVOUR PRECURSORS<br/>[FR] UTILISATION D'OXAZOLINES COMME PRÉCURSEURS D'ARÔME/DE SAVEUR
申请人:NESTEC SA
公开号:WO2013143904A1
公开(公告)日:2013-10-03
The present invention relates to compounds based on an oxazoline moiety which liberate Strecker aldehydes under mild and controllable conditions. In addition the invention relates to food products comprising such compounds, and uses of such compounds.
Formation of 2-Propyl-5-methyl- and 2-Propyl- 4-methyl-Δ<sup>2</sup>-oxazolines from the Thermal Decomposition of Phosphoric Amides Derived from 1-Amino-2-propyl and 2-Amino-l-propyl Butyrates
作者:Rogers F. Lambert、Grant Thompson、Clifford E. Kristofferson