By Karl A D Swift
This publication is a compilation of 16 of the twenty papers awarded on the 2001 RSC/SCI flavours and fragrances convention at Scarman apartment, college of Warwick.
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Extra info for Advances in Flavours and Fragrances: From the Sensation to the Synthesis
Also, 2-decanethiol and 2-undecanethiol have stronger sweet, fruity, tropical and spicy factors than the corresponding alcohols. These results indicated that alkyl thiols have stronger fruity, sweet and tropical factors than the corresponding alcohols, with a carbon number above 7. 5 Figure 4 - - The score-plots on the plane of PC I vs. PC 2 in I - and 2-alkyl alcohols and thiols CONCLUSION The relationship between odour and chemical structure in alkyl alcohols and thiols, which have a carbon number range from 5 to 11, was investigated.
52 Advances in Flavours and Fragrances Substituent H-3 'H-NMR CH3 OCH3 Upfield SCH3 Downfield COCH3 Downfield Upfield c-3 13C-NMR Upfield Upfield Down field Downfield N-1 l S ~ - ~ Upfield Upfield Downfield Down field Figure 22 The efSect on the chemical shifts of substituted pyrazines Similar trends are observed in the chemical shifts movements of H-3 (in the 'H-NMR), C-3 (in the 13C-NMR)and N-1 (in the "N-NMR) resonances: Methyl and methoxy groups shift upfield, thiomethoxy and acetyl groups shift downfield.
The sensitivity that can be obtained with the abovementioned techniques solely depends on the amount of sorbent employed. 75 pl/lO cm for OTT), thus causing limited sensitivity. In GPE with particles (typically 300 p1) this problem is circumvented but intensive drylng is needed for the enrichment from water samples and volatile analytes are thus lost. ' SBSE and HSEE present solutions to most of the above mentioned problems and are simple, robust, sensitive and solvent less sample enrichment methods.
Advances in Flavours and Fragrances: From the Sensation to the Synthesis by Karl A D Swift