ChemInform Abstract: Penicillin Acylase-Mediated Synthesis of 2-Acetyl-1-pyrroline and of 2- Propionyl-1-pyrroline, Key Roast-Smelling Odorants in Food. Inclusion Complexes with β-Cyclodextrin and Their NMR and MS Characterization.

Fast Atom Bombardment Mass Spectrometric

Fast Atom Bombardment Mass Spectrometric and Tandem Mass Spectrometric Investigation in Thioglycerol on Protonated Non-covalentAssociations of β-Cyclodextrin with 2-Acetyl,2-Propionyl-1-pyrroline and 5-Acetyl-2,3-dihydro-1,4-thiazine, Roast Smelling Odorants in Food. Role of the Matrix

✍ Mele, Andrea; Panzeri, Walter; Selva, Antonio 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 292 KB 👁 1 views

2-Acetyl-1-pyrroline (1), 2-propionyl-1-pyrroline (2) and 5-acetyl-2,3-dihydro-1,4-thiazine (3), roast smelling odorants in food, form stable inclusion compounds with b-cyclodextrin. Fast atom bombardment (FAB) mass spectra of such complexes in thioglycerol showed abundant [ G + Hs + Mx + H ] ' ions