In:
Chemie in unserer Zeit, Wiley, Vol. 52, No. 1 ( 2018-02), p. 56-64
Abstract:
Estragole is a phenylpropanoid made by many plants starting from L‐phenylalanine. It occurs also in the essential oil of French tarragon from which it was separated by distillation. The fines herbes of French haute cuisine comprise parsley, chives, chervil and tarragon. An uptake of estragole in common spice amounts is harmless (see recipes), but overdosing should be avoided. Estragole has first been found in tarragon in 1892. In the alkaline estragole isomerizes to form the constitutional isomer trans‐anethole. In 1904 a first synthesis according to the Wurtz‐Fittig reaction principle was reported from allyl bromide, 4‐bromoanisole and magnesium. Estragole is a prime example for spectroscopic interpretations. To this end, all spectra are presented. Based on a Bachelor thesis this project is a follow up of the recent book “Classics in Spectroscopy” by S. Berger und D. Sicker (Wiley‐VCH 2009).
Type of Medium:
Online Resource
ISSN:
0009-2851
,
1521-3781
DOI:
10.1002/ciuz.201700807
Language:
German
Publisher:
Wiley
Publication Date:
2018
detail.hit.zdb_id:
2006650-8
detail.hit.zdb_id:
6904-8
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