Showing papers in "Progress in The Chemistry of Fats and Other Lipids in 1973"
TL;DR: CHARACTERIZation of VOLATILE ODOR and FLAVOR COMPOUNDS A and B shows the isolation of classes of compounds, and theraction of flavor compounds, which show the relationship between refractive index and density.
Abstract: CHARACTERIZATION OF VOLATILE ODOR AND FLAVOR COMPOUNDS A. Isolation 1. Very low boiling compounds (b.p. below 40°C) 2. Low boiling compounds (b.p. 40-100°C) 3. High boiling compounds (b.p. 100-200°C) 4. Very high boiling compounds (b.p. above 200°C) 5. Isolation of classes of compounds 6. Comment B. Fractionation of flavor compounds 1. Free compounds 2. Derivatives C. Identification 1. Chromatography 2. Ultraviolet-visible spectra 3. Infrared spectra 4. Raman spectra 5. Mass spectra 6. Nuclear magnetic resonance spectra 7. Microscopy 8. Refractive index and density Page 181
189 citations
153 citations
5 citations