-
Aromatization is a
chemical reaction in
which an
aromatic system is
formed from a
single nonaromatic precursor.
Typically aromatization is
achieved by...
- step to a pyridine. The
driving force for this
second reaction step is
aromatization. This
reaction was
reported in 1881 by
Arthur Rudolf Hantzsch. A 1,4-dihydropyridine...
- of
sweetened cream thickened with
gelatin and molded. The
cream may be
aromatized with coffee, vanilla, or
other flavorings. The name
panna cotta is not...
- acid
forms aniline in a
dehydration –
aromatization reaction called the Semmler–Wolff
reaction or
Wolff aromatization The
mechanism can be
shown as below:...
-
Aromatised wine (spelled
aromatized in
American English) is a wine
flavoured with
aromatic herbs and ****es.
These are
classified by
their alcohol content...
-
essential oil. This
essential water has
traditionally been used as an
aromatizer in many
Mediterranean traditional dessert dishes, such as in
France for...
-
class is cyclohexa-1,5-diene-1-carbonyl-CoA:acceptor
oxidoreductase (
aromatizing, ATP-forming). This
enzyme is also
called benzoyl-CoA
reductase (dearomatizing)...
- 11β-methyl group, can be
aromatized. AAS that are 17α-alkylated (and not also 4,5α-reduced or 19-demethylated) are also
aromatized but to a
lesser extent...
-
labeling laws by a wide
margin in
January 2014,
protecting indications for
aromatized drinks,
including sangria,
Vermouth and Glühwein. Only
sangria made in...
- 17α-hydroxylase/17,20-lyase, 21-hydroxylase, or 11β-hydroxylase.
Since it is not
aromatized (and
hence cannot be
transformed into an
estrogenic metabolite), unlike...
