Schiff bases of (+)/(-)-carvone: influence of chirality on flavour

Authors
Buchbauer, G Hofinghoff, J Hoffmann, EM
Citation
G. Buchbauer et al., Schiff bases of (+)/(-)-carvone: influence of chirality on flavour, Z LEBENSM U, 208(5-6), 1999, pp. 305-307
Citations number
8
Categorie Soggetti
Food Science/Nutrition
Journal title
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
ISSN journal
14314630 → ACNP
Volume
208
Issue
5-6
Year of publication
1999
Pages
305 - 307
Database
ISI
SICI code
1431-4630(1999)208:5-6<305:SBO(IO>2.0.ZU;2-1
Abstract
The structure-flavour relationships of some Schiff bases are discussed. The carbonyl part - (S)-(+)/(R)-(-)-carvone - showed a greater impact on the a roma of the imine than the amine part. The different aromas of the two enan tiomeric Schiff bases could clearly be distinguished. No flavours similar t o Maillard products were detected in aromatic or heteroaromatic compounds w ith a structurally related imine unit. Some new and interesting aroma notes were discerned.