Hemisynthesis of Dihydroumbellulols from Umbellulone: New Cooling Compounds

Although menthol is a common ingredient used in food products, other molecules also evoke coolness through stimulation of the somatosensory system. To discover new molecules having cooling properties, we virtually screened the chemical structures of terpenes and sesquiterpenes to find structures tha...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2011-01, Vol.59 (2), p.677-683
Hauptverfasser:	Starkenmann, Christian, Cayeux, Isabelle, Brauchli, Robert, Mayenzet, Fabienne
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Bridged Bicyclo Compounds - chemical synthesis Bridged Bicyclo Compounds - chemistry Cyclohexanols - chemical synthesis Cyclohexanols - chemistry Cyclohexanones - chemical synthesis Cyclohexanones - chemistry Flavoring Agents - chemical synthesis Flavoring Agents - chemistry Flavors and Aromas/Chemosensory Perception Food industries Fundamental and applied biological sciences. Psychology Molecular Structure Monoterpenes Plant Extracts - chemical synthesis Plant Extracts - chemistry Stereoisomerism Umbellularia - chemistry
Online-Zugang:	Volltext
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