Prenyl alcohol - source for odorants in roasted coffee

Autor:	Otto G. Vitzthum, Wilhardi Holscher, Hans Steinhart
Rok vydání:	1992
Předmět:	Chromatography biology Extraction (chemistry) Alcohol General Chemistry biology.organism_classification law.invention chemistry.chemical_compound Prenylation chemistry Sniffing law Formate General Agricultural and Biological Sciences Distillation Flavor Aroma
Zdroj:	Journal of Agricultural and Food Chemistry. 40:655-658
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf00016a027
Popis:	The identification and characterization of the sulfur-containing flavor components 3-methyl-2-butene-1-thiol, 3-mercapto-3-methylbutanol, and 3-mercapto-3-methylbutyl formate are described. The volatiles were isolated by simultaneous distillation/extraction. After preseparation the aroma extracts were investigated by capillary GC, GC-MS, and simultaneous GC/sniffing. Identification was carried out by retention and spectroscopic data. The proposed structures were confirmed by synthesis
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d64a3b41ff38d31adc1335753ba996b5 https://doi.org/10.1021/jf00016a027 Zobrazit plný text záznamu