Green pepper odour principle

The same principles apply to the synthesis of pyrazines such as (85), the odour principle of green peppers. The eno ether must be made from amide (86) and we can then disconnect into available (Chapter 23) glyoxal (88) and compound... 

Many other pyrazines are odour principles of foods as diverse as coffee and roast beef. They are amazingly powerful—the bench where (85) was synthesised still smelt of green peppers years afterwards. Humans can detect one part in 10 of water. 

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See also in sourсe #XX -- [ ]

See also in sourсe #XX -- [ ]

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