HCID 21554557、化合物 → 1-Indanone
反応式
C([CH:3]1[C:11]2[C:6](=[CH:7][C:8]3OCO[C:9]=3[CH:10]=2)[C:5](=[O:15])[CH2:4]1)C.CC1C2C(=C(OC)C=CC=2C)C(=O)C1>C(O)C>[C:5]1(=[O:15])[C:6]2[C:11](=[CH:10][CH:9]=[CH:8][CH:7]=2)[CH2:3][CH2:4]1参加物
4
実験手順
The above-described aromataic composition of the present process is added in an amount of 1 ppm to the material flour of cakes, and this flour is baked to make cakes. Likewise, a 5 % ethanol solution of the mixture (in the ratio 10:7) of 3-ethyl-5,6-methylenedioxyindan-1-one and 3,4-dimethyl-7-methoxyindan-1-one is added to the material flour but in an amount to give 10 ppm by weight of said indanone compounds mixture thereto, and this material is baked.
後処理
- additionThe above-described aromataic composition of the present process is added in an amount of 1 ppm to the material flour of cakes
出典と根拠
- ORDレコード
- ord-1e1efb5ecb0d4d3fa094c01f9a97577a
- 出典データセット
- uspto-grants-1976_03
- 特許番号
- US03944679
反応ノート
読み込み中…