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Efficient Synthesis of Polyfunctionalized Benzenes in Water via Persulfate-promoted Benzannulation of α,β-Unsaturated Compounds and Alkynes
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Benzaldehyde in cherry flavour as a precursor of benzene formation in beverages

Christine Loch1, Helmut Reusch2, Ingrid Ruge2

  • 1Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, D-76187 Karlsruhe, Germany; University of Applied Sciences Bingen, Berlinstrasse 109, D-55411 Bingen, Germany.

Food Chemistry
|April 5, 2016
PubMed

Keywords:
Ascorbic Acid (PubChem CID: 54670067)BenzaldehydeBenzaldehyde (PubChem CID: 240)BenzeneBenzene (PubChem CID: 241)Benzoic acid (PubChem CID: 243)BeveragesCherryFood contamination

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