Cover Feature: On the Synthesis of Chocolate Flavonoids (Propanols, Butanals) in the Interstellar Medium (ChemPhysChem 5/2018) | Zendy

Abplanalp Matthew J. | Zendy; Góbi Sándor | Zendy; Bergantini Alexandre | Zendy; Turner Andrew M. | Zendy; Kaiser Ralf I. | Zendy

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Cover Feature: On the Synthesis of Chocolate Flavonoids (Propanols, Butanals) in the Interstellar Medium (ChemPhysChem 5/2018)

Author(s) -

Abplanalp Matthew J.,

Góbi Sándor,

Bergantini Alexandre,

Turner Andrew M.,

Kaiser Ralf I.

Publication year - 2018

Publication title -

chemphyschem

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.016

H-Index - 140

eISSN - 1439-7641

pISSN - 1439-4235

DOI - 10.1002/cphc.201800121

Subject(s) - reflectron , cover (algebra) , mass spectrometry , photoionization , interstellar medium , chemistry , ultraviolet , feature (linguistics) , astrochemistry , astrobiology , materials science , physics , organic chemistry , time of flight mass spectrometry , astrophysics , chromatography , ionization , optoelectronics , galaxy , engineering , mechanical engineering , linguistics , philosophy , ion

The Cover Feature shows that vacuum ultraviolet photoionization coupled with reflectron time‐of‐flight mass spectrometry (PI‐ReTOF‐MS) is an effective tool to unravel the complex chemistry available from processed interstellar ices. This isomer‐specific technique revealed complex molecules which had straight or branched propyl and butyl groups, three of which are responsible for the flavors of chocolate. More information can be found in the Communication by R. I. Kaiser et al. on page 556 in Issue 5, 2018 (DOI: 10.1002/cphc.201701350).

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