New Synthetic Approach to Optically Activate Matsutakeol, the Major Flavor Component of Tricholoma matsutake, from L-Tartaric Acid

Won Hyung Lee; Il Hak Bae; B. Moon Kim; Young Bae Seu

doi:10.1002/bkcs.11020

New Synthetic Approach to Optically Activate Matsutakeol, the Major Flavor Component of Tricholoma matsutake, from L-Tartaric Acid

Won Hyung Lee, Il Hak Bae, B. Moon Kim, Young Bae Seu

School of Life Science and Biotechnology

Research output: Contribution to journal › Article › peer-review

5 Scopus citations

Original language	English
Pages (from-to)	1910-1911
Number of pages	2
Journal	Bulletin of the Korean Chemical Society
Volume	37
Issue number	12
DOIs	https://doi.org/10.1002/bkcs.11020
State	Published - 1 Dec 2016

Keywords

Enzyme reaction
L-Tartaric acid
Matsutakeol
Total synthesis

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10.1002/bkcs.11020

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@article{85aade0c602046cba445ca9539309622,

title = "New Synthetic Approach to Optically Activate Matsutakeol, the Major Flavor Component of Tricholoma matsutake, from L-Tartaric Acid",

keywords = "Enzyme reaction, L-Tartaric acid, Matsutakeol, Total synthesis",

author = "Lee, \{Won Hyung\} and Bae, \{Il Hak\} and Kim, \{B. Moon\} and Seu, \{Young Bae\}",

year = "2016",

month = dec,

day = "1",

doi = "10.1002/bkcs.11020",

language = "English",

volume = "37",

pages = "1910--1911",

journal = "Bulletin of the Korean Chemical Society",

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TY - JOUR

T1 - New Synthetic Approach to Optically Activate Matsutakeol, the Major Flavor Component of Tricholoma matsutake, from L-Tartaric Acid

AU - Lee, Won Hyung

AU - Bae, Il Hak

AU - Kim, B. Moon

AU - Seu, Young Bae

PY - 2016/12/1

Y1 - 2016/12/1

KW - Enzyme reaction

KW - L-Tartaric acid

KW - Matsutakeol

KW - Total synthesis

UR - https://www.scopus.com/pages/publications/85003680884

U2 - 10.1002/bkcs.11020

DO - 10.1002/bkcs.11020

M3 - Article

AN - SCOPUS:85003680884

SN - 0253-2964

VL - 37

SP - 1910

EP - 1911

JO - Bulletin of the Korean Chemical Society

JF - Bulletin of the Korean Chemical Society

IS - 12

ER -

New Synthetic Approach to Optically Activate Matsutakeol, the Major Flavor Component of Tricholoma matsutake, from L-Tartaric Acid

Keywords

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