Robert P. Allingham

POLYDEXTROSE - A NEW FOOD INGREDIENT : TECHNICAL ASPECTS

The facile preparation of 6-alkoxy-2H-pyran-3(6H)-ones, and their subsequent conversion into maltol and analogous γ-pyrones

2-arylmethylpyromeconic acids

2-ethylpyromeconic acid as aroma and flavor component

Preparation of 2, 4-alkadienoic acid and intermediates therefor

2-ETHYLPYROMECONIC ACID AS AN AROMA AND FLAVOR ENHANCER

Preparation of gamma-pyrone intermediates

2-VINYLPYROMECONIC ACID

A process for preparing 6-alkoxy-2H-pyran-3 (6H) -one compounds

Compounds of formula: (I) R = opt. subst. phenyl, opt. subst. naphthyl with substs. alkyl (C1-C6), alkoxy (C1-C6), OH, Cl, Br, I. Enhancers of aroma