Axxence Slovakia Ltd. , Mickiewiczova 9 , SK-811 07 Bratislava , Slovakia.
Department of Organic Chemistry , Slovak University of Technology , Radlinského 9 , SK-812 37 Bratislava , Slovakia.
J Agric Food Chem. 2018 Oct 31;66(43):11221-11226. doi: 10.1021/acs.jafc.8b04332. Epub 2018 Oct 17.
This comprehensive review of filbertone, a principal flavor compound of hazelnut, evaluates the current state of the art of all relevant aspects of the title molecule: its occurrence and properties, laboratory preparation and bulk synthesis, analytical issues regarding stereochemistry and purity, sensory evaluation, and practical uses. Comparisons are made between different synthetic approaches, and a critical assessment of various applications is presented.
这篇关于榛果酮的综述，榛果酮是榛子的主要风味化合物，评估了标题分子所有相关方面的最新技术水平：它的存在和性质、实验室制备和大量合成、关于立体化学和纯度的分析问题、感官评价和实际用途。不同合成方法之间进行了比较，并对各种应用进行了批判性评估。
