Ametryne metabolite in transpired/guttated water from sugarcane shoot

Abstract

Ms 0 Identifications were based on comparison of sample spectra with spectra of authentic compounds. baked potato aroma than does the former single compound. This conclusion was based upon the fact that these three compounds eluted as one peak from the Silicone SE-30 column. This peak, when collected, had the characteristic odor of baked potatoes. They were subsequently identified by fractionation on a Carbowax 20M column and again on a Silicone SE-30 column attached directly to the mass spectrometer. In addition to the three compounds mentioned above, there is some mass spectral evidence that 2-ethyl-3,5,6-trimethylpyrazine was also present in the peak.Beside the pyrazine compounds, the compound 5methyl-2-furaldehyde, identified in our investigation, might also contribute to the total flavor of baked potatoes.