Synthesis and odour perception of a series of highly substituted cyclohexane derivatives

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Rapha?l Saget, Piotr Jaunky, Caroline Plessis, Elisabet Du?ach
{"title":"Synthesis and odour perception of a series of highly substituted cyclohexane derivatives","authors":"Rapha?l Saget,&nbsp;Piotr Jaunky,&nbsp;Caroline Plessis,&nbsp;Elisabet Du?ach","doi":"10.1002/ffj.3685","DOIUrl":null,"url":null,"abstract":"<p>A series of novel-substituted cyclohexane derivatives has been prepared and their olfactory evaluation is presented. The different structures are derived from the cyclization of an unsaturated ketal under catalytic conditions. Its further functionalization allowed for the preparation of a series of 22 new compounds. Most of the new cyclic compounds present fruity and/or woody notes.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":null,"pages":null},"PeriodicalIF":2.1000,"publicationDate":"2021-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Flavour and Fragrance Journal","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3685","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 1

Abstract

A series of novel-substituted cyclohexane derivatives has been prepared and their olfactory evaluation is presented. The different structures are derived from the cyclization of an unsaturated ketal under catalytic conditions. Its further functionalization allowed for the preparation of a series of 22 new compounds. Most of the new cyclic compounds present fruity and/or woody notes.

一系列高取代环己烷衍生物的合成及气味感知
制备了一系列新型取代环己烷衍生物,并对其进行了嗅觉评价。不同的结构是由不饱和酮在催化条件下的环化而得到的。它的进一步功能化允许制备一系列22个新化合物。大多数新的环状化合物呈现出水果和/或木本的味道。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
文献相关原料
公司名称 产品信息 采购帮参考价格
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信