No abstract

SUMMARY Gas, chromatographic and mass‐spectral techniques were employed in the isolation and identification of the volatile‐flavor components of coconut meat. 15 compounds were positively identified. Odors of authentic compounds were described. Both delta‐C8, ‐C10 lactones and n‐octanol were the major volatile components and responsible for the characteristic aroma of coconut meat. The contributions of other minor components to flavor and their significance were also described.

The volatile flavor components of deep fat-fried soybeans have been isolated, fractionated, and identified with the techniques of gas chromatography and mass spectrometry. Several carbonyls, aromatic compounds, pyrazine, and pyrrole derivatives have been identified. Their origins and possible contributions to the characteristic "peanut butterlike" aroma of deep fat-fried soybeans are discussed. Soybeans possess "green or beany" flavor which affects their use as food for human consumption. One of the processing techniques for altering the objectionable odor to desirable aroma is "oil roasting" or "deep fat frying" (Badenhop et al., 1968). During deep fat frying,

No abstract