HCID 10910318, compound → 1-Indanone

Participants

Reaction Steps

The above aromatic composition of the present process is added in an amount of 1 ppm to the material milk of yoghurt and the material is fermented to make yoghurt. A 5 % ethanol solution of the mixture (in the ratio 1:1) of 3-isopropyl-4-ethyl-7-hydroxyindan-1-one and 2-methyl-5,6-methylenedioxyindan-1-one is added to the material milk but in an amount to give 10 ppm by weight of said indanone compounds mixture thereto, and yoghurt is prepared therefrom.

Provenance & Evidence