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Pyrazines and pyridines occurring in a coffee concentrate are analyzed by two procedures. 24 compounds have been identified and the presence of some 10 more is revealed. The syntheses, mass and… (More)
The analysis of a coffee concentrate is described: 202 constituents have been identified, 154 of which for the first time. Some of these compounds are new chemicals; their synthesis is described.… (More)
The preparation of the vitispiranes 9 and 10, identified among the volatiles of vanilla, from the theaspiranes 1 and 2via the intermediates 4 and 5 and the allyl alcohols 7 and 8, respectively, is… (More)
The isolation and identification of 4, 4-dimethyl-Ass %holestadienol (14-desmethyllanosterol), an early intermediate in the biological conversion of lanosterol to cholesterol, has been described in… (More)