The analysis of a coffee concentrate is described: 202 constituents have been identified, 154 of which for the first time. Some of these compounds are new chemicals; their synthesis is described. Most identifications are based upon mass spectrometry combined in many cases with IR. spectrometry and comparison with reference compounds. MS. and IR. data are given in detail. The analysis shows that a large number of minor constituents is present, many of which could not be identified.

Sumnzary. 3-Methylthio-hexanol (3) and a mixture of cis-and 2raiis-2-methyl-4-propyl-l,3-oxathiane (6a and 6b) have been identified in a flavor concentrate of the yellow passion fruit of Hawaiian origin. Syntheses of these new flavor constituents are described.

Pyrazines and pyridines occurring in a coffee concentrate are analyzed by two procedures. 24 compounds have been identified and the presence of some 10 more is revealed. The syntheses, mass and infrared spectral data of reference compounds are given.