Characterization of some volatile potato components
01 May 1970-Journal of Agricultural and Food Chemistry (American Chemical Society)-Vol. 18, Iss: 3, pp 538-539
About: This article is published in Journal of Agricultural and Food Chemistry.The article was published on 1970-05-01. It has received 78 citations till now.
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TL;DR: Among the volatiles produced by molds, 1-octen-3-ol yielding a characteristic fungal odor was found predominant and represented 67 to 97% of all the vol atiles occurring in the concentrated distillate.
Abstract: Strains of molds Aspergillus niger, A. ochraceus, A. oryzae, A. parasiticus, Penicillium chrysogenum, P. citrinum, P. funiculosum, P. raistrickii, P. viridicatum, Alternaria, Cephalosporium, and Fusarium sp. were grown on sterile coarse wheat meal at 26 to 28 C for 120 h. The volatiles from mature cultures were distilled at low temperature under reduced pressure. The distillates from traps -40 and -78 C were extracted with methylene chloride and subsequently concentrated. All the concentrates thus obtained were analyzed by gas-liquid chromatography, mass spectrometry, chemical reactions of functional groups, and olfactory evaluation. Six components detected in the culture distillates were identified positively: 3-methylbutanol, 3-octanone, 3-octanol, 1-octen-3-ol, 1-octanol, and 2-octen-1-ol. They represented 67 to 97% of all the volatiles occurring in the concentrated distillate. The following 14 components were identified tentatively: octane, isobutyl alcohol, butyl alcohol, butyl acetate, amyl acetate, octyl acetate, pyridine, hexanol, nonanone, dimethylpyrazine, tetramethylpyrazine, benzaldehyde, propylbenzene, and phenethyl alcohol. Among the volatiles produced by molds, 1-octen-3-ol yielding a characteristic fungal odor was found predominant.
210 citations
TL;DR: A survey of the occurrence and relative amounts of 3-isopropyl-, 3-sec-butyl- and 3isobutyl-2-methoxypyrazines in a broad selection of raw vegetables was made in this paper.
Abstract: A survey has been made of the occurrence and relative amounts of 3-isopropyl-, 3-sec-butyl- and 3-isobutyl-2-methoxypyrazines in a broad selection of raw vegetables. At least one of these compounds was detected in all but four and all three were identified in 13 of the 27 vegetable tissues examined. The technique is described for their separation, identification and estimation. This involved headspace collection of total volatiles on porous polymer traps, separation by trapping and transfer between capillary columns and mass spectral identification. A general synthesis of 3-substituted-2-methoxypyrazines giving high yields and single end products is described. A possible biogenesis of the named compounds is discussed.
205 citations
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
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TL;DR: This is the most comprehensive set of data on food salicylates yet published; extraction appears to have been more complete for some foods, giving higher values than those previously published.
Abstract: To determine salicylate content, 333 food items were analyzed. Foods were homogenized with 25% sodium hydroxide, allowed to stand overnight, acidified with concentrated hydrochloric acid, and then extracted with warm diethyl ether over 5 hours. The extract was dried and taken up in dilute sodium bicarbonate solution for analysis. Salicylic acid was separated by high performance liquid chromatography and quantified by reading at 235 nm. Salicylic acid standards were used throughout to standardize extractions and analyses. This is the most comprehensive set of data on food salicylates yet published; extraction appears to have been more complete for some foods, giving higher values than those previously published. Most fruits, especially berry fruits and dried fruits, contain salicylate. Vegetables show a wide range from 0 to 6 mg salicylate per 100 gm food (for gherkins). Some herbs and spices were found to contain very high amounts per 100 gm, e.g., curry powder, paprika, thyme, garam masala, and rosemary. Among beverages, tea provides substantial amounts of salicylate. Licorice and peppermint candies and some honeys contain salicylates. Cereals, meat, fish, and dairy products contain none or negligible amounts.
129 citations
TL;DR: A general survey of the analytical studies which have been conducted on these aromas is presented in this paper, where a list of identified compounds mentions the year of their first discovery and the reference of corresponding publication Comments are given on the structure, the origin, and the organoleptic properties of some typical constituents.
Abstract: This review deals with the chemistry of the odoriferous constituents of the volatile part of the flavors of coffee, cocoa, and tea A general survey of the analytical studies which have been conducted on these aromas is presented A list of identified compounds mentions the year of their first discovery and the reference of the corresponding publication Comments are given on the structure, the origin, and the organoleptic properties of some typical constituents In the last section the organoleptic characteristics of the three beverages are discussed on the basis of their distribution among the various functional classes
100 citations