No abstract

SUMMARY —Taste thresholds of 31 volatile compounds found in butter were measured in deodorized butteroil and thresholds of seven volatiles were measured in fresh butter. Thresholds of mixtures of each of the major classes of volatile compounds (free fatty acids from C2 through C12, gamma‐lactones from C7 through C11, even‐numbered deltalactones from C8 through C14 and methyl ketones from C3 through C13 except C12 were determined as well as thresholds of single compounds of these classes. Butyric acid, diacetyl, delta‐decalactone, 2‐nonanone, gamma‐undecalactone and n‐hexanal, oftreported constituents of milk fat, had thresholds in butteroil of 0.66, 0.055, 1.4, 7.7, 0.95 and 0.19 ppm, respectively. The threshold of a mixture of free fatty acids from C2 through C12 was 0.55 ppm. Synergistic interactions among methyl ketones and free fatty acids were pronounced and interactions among aldehydes were weak, while interactions among lactones were not apparent.

To answer the question. “Is this death due to a drug overdose?” requires at least that the drug be unequivocally identified and a blood concentration reliably determined. The approach taken in this case as standard addition technique and use of three different chromatographic techniques—high performance liquid chromatography (HPLC), high performance thin—layer chromatography (HP-TLC) and gas chromatography/mass spectrometry (GC/MS). Each of the chromatographies was carried out on the same extract by splitting the residue three ways. HPLC provided a quantitative result which was 1.2 mg/L in blood and HP-TLC and GC/MS confirmed this result with additional quantitative data, information about two metabolites (nordoxylamine and dinordoxylamine) and conclusive identification. Blood nordoxylamine was 0.52 mg/L and doxylamine plus metabolites in urine was 25 mg/L.

No abstract

No abstract