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In order to develop food or tobacco usable flavour precursors, compounds 2‐hydroxypropyl benzoate (3a), propane‐1,2‐diyl dibenzoate (4a), 2‐hydroxypropyl cinnamate (3b) and propane‐1,2‐diyl (2E,2′ E)‐bis(3‐hydroxypropyl cinnamate) (4b) were synthesized by transesterification propanediol with vinyl benzoate and vinyl cinnamate under the biological enzyme Novozym435. The structures of the propanediol...
Due to the disadvantages of low fragrance threshold and high volatility of pyrrole monomer under high‐temperature process in tobacco or food, it cannot meet the market requirements. In order to develop pyrrole flavour precursors, 2,5‐dimethyl‐N‐pyrroleacetic acid was synthesized by the Paal–Knorr reaction using 2,5‐hexanedione and glycine as raw materials. Various pyrrole fragrance precursors such...
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