This document lists the names and spectroscopic data (NMR, IR, MS) used to identify 108 different flavouring agents and related compounds. The compounds include terpenes, terpenoids, fatty acid derivatives, and other flavor-related organic chemicals. For each entry, the name is provided along with the abbreviation of the spectroscopic technique(s) used in its identification.
This document lists the names and spectroscopic data (NMR, IR, MS) used to identify 108 different flavouring agents and related compounds. The compounds include terpenes, terpenoids, fatty acid derivatives, and other flavor-related organic chemicals. For each entry, the name is provided along with the abbreviation of the spectroscopic technique(s) used in its identification.
This document lists the names and spectroscopic data (NMR, IR, MS) used to identify 108 different flavouring agents and related compounds. The compounds include terpenes, terpenoids, fatty acid derivatives, and other flavor-related organic chemicals. For each entry, the name is provided along with the abbreviation of the spectroscopic technique(s) used in its identification.
Guide to Trivial Names, Trade Names and Synonyms for Substances Used in Analytical Nomenclature: International Union of Pure and Applied Chemistry: Analytical Chemistry Division