Thiazolidines and their oxidation products as flavouring compounds

descriptionPublicationkeyboard_double_arrow_right Article 07 Jun 2002 English Publisher:WileyJournal:Flavour and Fragrance Journal, volume 17, pages 432-439 (issn: 0882-5734, eissn: 1099-1026,

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Authors: Xavier Fernandez; Elisabet Duñach; Roland Fellous; Louisette Lizzani‐Cuvelier; Michel Loiseau;

doi: 10.1002/ffj.1121

Thiazolidines and their oxidation products as flavouring compounds

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Abstract

AbstractThe selective oxidation reactions of thiazolidines were studied. The synthesis of 2‐ and 3‐thiazolines, as well as that of thiazoles, thiazolidine‐1‐oxides and thiazolidine‐1,1‐dioxides, are presented. Olfactory analysis of several of these compounds reveals interesting notes with thresholds in the ppm range, in most cases related to foodstuffs. Copyright © 2002 John Wiley & Sons, Ltd.

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