CA910332A - Furanone synthesis - Google Patents

Furanone synthesis

Info

Publication number
CA910332A
CA910332A CA910332A CA910332DA CA910332A CA 910332 A CA910332 A CA 910332A CA 910332 A CA910332 A CA 910332A CA 910332D A CA910332D A CA 910332DA CA 910332 A CA910332 A CA 910332A
Authority
CA
Canada
Prior art keywords
furanone
synthesis
furanone synthesis
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
CA910332A
Inventor
A. M. Van Den Ouweland Godefridus
G. Peer Hendricus
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Original Assignee
Unilever PLC
Publication date
Application granted granted Critical
Publication of CA910332A publication Critical patent/CA910332A/en
Expired legal-status Critical Current

Links

CA910332A Furanone synthesis Expired CA910332A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CA910332T

Publications (1)

Publication Number Publication Date
CA910332A true CA910332A (en) 1972-09-19

Family

ID=36417959

Family Applications (1)

Application Number Title Priority Date Filing Date
CA910332A Expired CA910332A (en) Furanone synthesis

Country Status (1)

Country Link
CA (1) CA910332A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4464409A (en) * 1981-02-19 1984-08-07 Lever Brothers Company Process for preparing 4-hydroxy-5-methyl-2,3-dihydro-furanone-3 and changing organoleptic properties of foods

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4464409A (en) * 1981-02-19 1984-08-07 Lever Brothers Company Process for preparing 4-hydroxy-5-methyl-2,3-dihydro-furanone-3 and changing organoleptic properties of foods

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