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Organic And Biological Chemistry

7th Edition
STOKER + 1 other
ISBN: 9781305081079

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Chapter
Section
BuyFindarrow_forward

Organic And Biological Chemistry

7th Edition
STOKER + 1 other
ISBN: 9781305081079
Textbook Problem

Characterize the odor/flavor associated with each of the following naturally occurring ethers?

  1. a. Eugenol
  2. b. Isoeugenol
  3. c. Vanillin
  4. d. Allyl anisole

(a)

Interpretation Introduction

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.

Explanation

Eugenol is obtained from a natural source, namely cloves.  This is the reason for the flavor of cloves...

(b)

Interpretation Introduction

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 Introduction

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 Introduction

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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