5910-89-4Relevant articles and documents
-
Flament et al.
, p. 2233 (1967)
-
The effects of thermal treatment of ZnO–ZnCr2O4 catalyst on the particle size and product selectivity in dehydrocyclization of crude glycerol and ethylenediamine
Sarkari, Reema,Krishna, Vankudoth,Sudhakar, Medak,Rao, Tumula Venkateshwar,Padmasri, Aytam Hari,Srinivas, Darbha,Venugopal, Akula
, p. 602 - 609 (2016/10/18)
The ZnO–ZnCr2O4 (Zn–Cr–O) sample obtained by decomposition of Zn-Cr hydrotalcite precursor was subjected to the thermal treatment at different temperatures and the physico-chemical properties of the Zn–Cr–O system were compared with
Imidazo[1,2-a]pyridine-ylmethyl-derivatives and their use as flavoring agents
-
, (2015/03/03)
The present invention primarily relates to imidazo[1,2-a]pyridine-ylmethyl-derivatives of Formula (I) wherein R1, R2, X, W e J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.