Organic And Biological Chemistry
Solutions
Organic And Biological Chemistry
Characterize the odor/flavor associated with each of the following naturally occurring ethers?
- a. Eugenol
- b. Isoeugenol
- c. Vanillin
- d. Allyl anisole
(a)
Interpretation:
The flavor/odor and uses associated with eugenol has to be identified.
Concept Introduction:
Flavoring agents are the substances that are added to food to give flavors. They have their own characteristic odor also. They are obtained from natural source and synthesized artificially also.
Eugenol is obtained from a natural source, namely cloves. This is the reason for the flavor of cloves...
(b)
Interpretation:
The flavor/odor and uses associated with isoeugenol has to be identified.
Concept Introduction:
Flavoring agents are the substances that are added to food to give flavors. They have their own characteristic odor also. They are obtained from natural source and synthesized artificially also.
(c)
Interpretation:
The flavor/odor and uses associated with vanillin has to be identified.
Concept Introduction:
Flavoring agents are the substances that are added to food to give flavors. They have their own characteristic odor also. They are obtained from natural source and synthesized artificially also.
(d)
Interpretation:
The flavor/odor and uses associated with allyl anisole has to be identified.
Concept Introduction:
Flavoring agents are the substances that are added to food to give flavors. They have their own characteristic odor also. They are obtained from natural source and synthesized artificially also.
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