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New in Synthetic (page 10 of 10)
May 30, 2006 | 01:35 PM CDT
By: Conrad Schmidt
The flavor and fragrance industry uses many classes of chemicals, including a number that otherwise are encountered only rarely outside of organic chemistry textbooks. A good example is Schiff bases, named for their discoverer, German chemist Hugo Schiff (1834-1915). A Schiff base, along with by-product water, is formed by reaction of an aldehyde with a primary amine.
May 11, 2006 | 11:52 AM CDT
By: T.V. John, Carol Christensen and Julian Boyden
Fragrance is universally recognized for its aesthetic value. Providing a pleasant scent will always remain the primary role of fragrance in consumer products. Yet fragrance provides many other benefits to consumers and to the products to which they are added. Describing these additional fragrance benefits is the focus of this paper.
May 11, 2006 | 11:30 AM CDT
By: Libor Cerveny, Institute of Chemical Technolog…
A model for research and academic-industrial cooperation. Cooperation between the Department of Organic Technology (DOT) at ICT Prague and Aroma Co. began in 1970 with research into problems with benzyl-acetate purity. The cooperative first consisted of an expert consultancy, which gradually grew into a systematic expert-research group focused on fields of basic research.
May 08, 2006 | 09:20 AM CDT
By: Anubhav P.S. Narula, International Flavor and …
The purpose of this paper is to give an overview of our intense synthetic efforts that have been expended in the quest for novel fragrance ingredients. Carbon-carbon bond formation is at the heart of organic synthesis. 1 Several examples will be presented, which will highlight the utility of diverse synthetic reactions such as Diels-Alder, Mannich, ene reactions, etc. that have been used to uncover highly desirable aroma chemicals (Iso E Super, Lyral, Triplal [or Aldehyde AA], Isocyclocitral and so forth; F-1).
May 02, 2006 | 09:28 PM CDT
By: Mans Boelens and Harrie Boelens
Qualitative odor-structure relationships have been applied for more than a century. The results of these studies are mostly the consequence (outcome) of the application of common sense gathered by experience. Two main features characterize the molecular structures of odorant molecules: “electronicity” (electronic charge distribution over a molecule) and “stereocity” (volume, shape and profile of a molecule).
Apr 21, 2006 | 11:41 AM CDT
By: Michael Zviely, O'Laughlin Industries Ltd.
A look at the four groups that comprise this section of heterocyclic chemicals, and their importance to fl avors and fragrances. Of the ca. 20 million chemical compounds presently characterized, almost half are heterocyclic molecules. Heterocyclic molecules are significant due to their abundance in nature, and their chemical and biological importance.
Sep 16, 2005 | 02:59 PM CDT
By: Sant Sanganeria, Ultra International Limited
Opportunities for the flavor and fragrance industry.
Aug 09, 2005 | 04:06 PM CDT
By: Danute Pajaujis Anonis
Vetiver, derivatives and aroma chemicals Part II.
Jun 22, 2005 | 09:31 AM CDT
MCI Miritz Citrus Ingredients, an independent, family-owned business, remains competitive through expansion and creativity.
May 23, 2005 | 02:10 PM CDT
By: David Rowe, De Monchy Aromatics Ltd.
Aliphatic, unsaturated, acetals, aromatics and more.