Citrus flavor having high stability, method of preparation thereof and food and drink product containing said flavor
申请人:——
公开号:US20010021407A1
公开(公告)日:2001-09-13
A citrus flavor has at least one of an aroma component and a water soluble citrus extract component. The citrus flavor further includes a stabilizing component. The aroma component is obtained from a low-boiling part of a cold pressed oil. The water soluble citrus extract component is obtained from a cold pressed oil by an extraction using a hydrate alcohol solvent. The stabilizing component includes a mixture of coumarin analogues obtained from a cold pressed oil. The resulting citrus flavor has a high stability.
Nucleophile Acylierung mit 2-Lithium-1,3-dithianen bzw. -1,3,5-trithianen<sup>1,2,3</sup>
作者:D SEEBACH
DOI:10.1055/s-1969-34190
日期:——
Preparative aspects of the chemistry of 2-lithium-1,3-dithianes and 2-lithium-1,3,5-trithianes are surveyed. In particular, nucleophillic acylation reactions using the mentioned lithium derivatives are discussed.
Promiscuous Substrate Binding Explains the Enzymatic Stereo- and Regiocontrolled Synthesis of Enantiopure Hydroxy Ketones and Diols
作者:Marcela Kurina-Sanz、Fabricio R. Bisogno、Iván Lavandera、Alejandro A. Orden、Vicente Gotor
DOI:10.1002/adsc.200900218
日期:2009.8
Regio- and stereoselectivereductions of several diketones to afford enantiopure hydroxy ketones or diols were accomplished using isolated alcohol dehydrogenases (ADHs). Results could be rationalised taking into account different (promiscuous) substrate-binding modes in the active site of the enzyme. Furthermore, interesting natural cyclic diketones were also reduced with high regio- and stereoselectivity