The strong fragrant rapeseed oils (SFROs) attract an increasing consumers' preference due to their strong flavor and attractive appearance. With the accumulated knowledge of flavor formation pathways during producing SFROs, the present study proposed a novel method to enhance SFRO's flavor by directly adding the reducing sugars (glucose and xylose) and commercial peptides during roasting process. Results indicated that supplementation of 3 % rapeseed peptide, 1 % glucose and 0.
View Article and Find Full Text PDFThe first and asymmetric total synthesis of 4β-acetoxyprobotryane-9β,15α-diol, containing a rare and highly strained -fused bicyclo[3.3.0]octane ring system, has been achieved.
View Article and Find Full Text PDF