STEREOCHEMICAL ASPECTS OF FLAVOR BIOGENERATION THROUGH BAKERS-YEAST MEDIATED REDUCTION OF CARBONYL-ACTIVATED DOUBLE-BONDS

Authors
FRONZA G FUGANTI C MENDOZZA M RIGONI R SERVI S ZUCCHI G
Citation
G. Fronza et al., STEREOCHEMICAL ASPECTS OF FLAVOR BIOGENERATION THROUGH BAKERS-YEAST MEDIATED REDUCTION OF CARBONYL-ACTIVATED DOUBLE-BONDS, Pure and applied chemistry, 68(11), 1996, pp. 2065-2071
Citations number
18
Categorie Soggetti
Chemistry
Journal title
Pure and applied chemistry → ACNP
ISSN journal
00334545
Volume
68
Issue
11
Year of publication
1996
Pages
2065 - 2071
Database
ISI
SICI code
0033-4545(1996)68:11<2065:SAOFBT>2.0.ZU;2-B
Abstract
The baker's yeast mediated reduction of the unsaturated carbonyl compo unds (4) under bar, (5) under bar and (6) under bar has been studied i n the context of the generation of the natural forms of the flavour ma terials (1) under bar, (2) under bar and (3) under bar. The stereochem ical aspects of these processes and of those regarding the reduction o f the structurally related enones <(18)under bar>, <(19)under bar>, <( 30)under bar>, <(31)under bar> and ($) under bar have been elucidated also by means of deuterium labeling experiments.