7500-42-7Relevant articles and documents
Meinwald,Cornwall
, p. 5991,5992 Anm. 8 (1955)
Generation of norisoprenoid flavors from carotenoids by fungal peroxidases
Zelena, Kateryna,Hardebusch, Bjoern,Huelsdau, Baerbel,Berger, Ralf G.,Zorn, Holger
experimental part, p. 9951 - 9955 (2010/07/18)
To biotechnologlcally produce norisoprenoid flavor compounds, two extracellular peroxidases (MsP1 and MsP2) capable of degrading carotenoids were isolated from the culture supematants of the basidiomycete Marasmlus scorodonlus (garlic mushroom). The encod
A convenient synthesis of 2-hydroxy-2,6,6-trimethylcyclohexanone: A versatile intermediate
Subbaraju,Manhas,Bose
, p. 816 - 818 (2007/10/02)
2-Hydroxy-2,6,6-trimethylcyclohexanone (1) was obtained in 85-88% yield by the oxidation of β-cyclocitral (2,6,6-trimethyl-1-cyclohexenecarbaldehyde) using 3-chloroperoxybenzoic acid or peracetic acid followed by hydrolysis with methanolic sodium hydroxid