European Food Research and Technology 214(1): 63-66
2002
ISSN/ISBN: 1438-2377
DOI: 10.1007/s002170100406
The origin of 11 samples of phenylacetic acid (4), including those microbially produced from L-phenylalanine (1) and obtained by hydrolysis of penicillin G, has been studied by natural abundance deuterium NMR spectroscopy. The analysis performed on 4 failed since the (D/H) values relative to the aromatic ring nuclei and to the methylene moieties of the analysed phenylacetic acid samples resulted as similar.