Search Results - "De Kimpe, Norbert G"

Synthesis of 2-acetyl-1-pyrroline, the principal rice flavor component by De Kimpe, Norbert G, Stevens, Christian V, Keppens, Marian A

“…A new straightforward synthesis of 2-acetyl-l-pyrroline, the principal rice flavor component with a cracker-like flavor, is reported. The reaction sequence…”
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Novel Syntheses of 5-Acetyl-2,3-dihydro-1,4-thiazine, a Very Intense Roasty, Popcornlike Odorant by De Kimpe, Norbert G, Rocchetti, Maria Teresa

“…Two new synthetic pathways toward the new Maillard flavor compound 5-acetyl-2,3-dihydro-1,4-thiazine are disclosed. 1-Bromo-3,3-dimethoxy-2-butanone and…”
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Synthesis of 2-[(Methylthio)methyl]-2-butenal, a Characteristic Flavor Component of Potato Chips, Krill Seasoning, Roasted Coffee, and Yeast Extracts by De Kimpe, Norbert G, Aelterman, Wim A

“…A straightforward three-step synthesis of the characteristic flavor impact compound 2-[(methylthio)methyl]-2-butenal starting from crotonaldehyde is described…”
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On the Hodge mechanism of the formation of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine from proline and sugars by De Kimpe, Norbert G, Dhooge, Willem S, Shi, Youzhong, Keppens, Marian A, Boelens, Mark M

“…The so-called Hodge mechanism for the generation of 6-acetyl-1,2,3,4-tetrahydropyridine, a major Maillard flavor compound in processed foods, from proline and…”
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