Gas-Chromatographic Retention Data Using Glycerol as Stationary Phase with Particular Reference to Formaldehyde

Stevens, R.H.

doi:10.1021/ac60176a022

Cited by 8 publications

(2 citation statements)

References 6 publications

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“…These monosaccharides and alditols are believed to originate from saccharification of grains or fruits. Glycerol and its acetylated derivatives (monoacetin, diacetin, glyceric acid) are detected as well and generally affect flavor and give the impression of fullness and softness (Chen & Lee, 1989; Duarte et al, 2010; Ribéreau‐Gayon et al, 2006). Organic acids such as lactic acid, pyruvic acid, oxalic acid, succinic acid, malic acid, tartaric acid, and citric acid were found and are often regarded as the molecular marker of the fermentation beverage (Drieu et al, 2021; Garnier & Valamoti, 2016; Guasch‐Jané et al, 2006a; Li et al, 2022; McGovern et al, 2004; McGovern et al, 2005; Michel et al, 1992; Michel et al, 1993; Pecci, Cau Ontiveros, & Garnier, 2013; Pecci, Giorgi, et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Chemical investigation of herbal wine from Jin Yang ancient city site during the late Western Han period in China

et al. 2023

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In China, liquid residue was mostly found in sealed bronze vessels associated with alcohol drinks, which are supposed to conserve the complete composition of the beverage, including the additives. So far, most of them have not been sufficiently scientifically verified. In this study, the liquid residue in bronze jars from the late Western Han period in the burial area of Jin Yang ancient city site was investigated by GC/MS, LC–MS/MS, SEM and Raman spectroscopy. These sensitive versatile techniques had unintended consequences in addition to confirming the presence of fermentation products (monosaccharides, alditols, glycerol‐related substances and organic acids). The enrichment of oxalic acid, VLCFA (very‐long‐chain fatty acid), and alkaloids hints that multiple plants were involved in the beverage preparation. The quinazoline alkaloid products from the sediments reveal an important Rutaceae ingredient, which relates to multiple ancient spices and Chinese herbs. Therefore, the liquid residues from Jin Yang ancient city site imply that they are the earliest known herbal wine remains in East Asia to this day.

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Section: Resultsmentioning

confidence: 99%

Chemical investigation of herbal wine from Jin Yang ancient city site during the late Western Han period in China

et al. 2023

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“…It can be determined quantitatively by fuchsin-sulfur dioxide solution (Schiff's reagent), or by reaction with sodium bisulfite, the excess bisulfite being estimated iodometrically. Acetaldehyde present in mixtures with other carbonyl compounds, such as organic acids, can be determined by paper chromatography of 2,4-dinitrophenylhydrazones (108), polarographic analysis either of the untreated mixture (109) or of the semicarbazones (110), the color reaction with thymol blue on silica gel (detector tube method) (111), mercurimetric oxidation (112), argentometric titration (113), microscopic (114) and spectrophotometric methods (115), and gas-liquid chromatographic analysis (116). However, gasliquid chromatographic techniques have superseded most chemical tests for routine analyses.…”

Section: Specifications Analytical and Test Methodsmentioning

confidence: 99%

Acetaldehyde

Hagemeyer¹

2002

Kirk-Othmer Encyclopedia of Chemical Technology

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Acetaldehyde [75-07-0] (ethanal), CH 3 CHO, was first prepared by Scheele in 1774, by the action of manganese dioxide and sulfuric acid on ethanol. The structure of acetaldehyde was established in 1835 by Liebig from a pure sample prepared by oxidizing ethyl alcohol with chromic acid. Liebig named the compound ''aldehyde'' from the Latin words translated as al(cohol) dehyd(rogenated). The formation of acetaldehyde by the addition of water to acetylene was observed by Kutscherow in 1881.Acetaldehyde, first used extensively during World War I as a starting material for making acetone [67-64-1] from acetic acid [64-19-7], is an important intermediate in the production of acetic acid, acetic anhydride [108-24-7], ethyl acetate [141-78-6], peracetic acid [79-21-0], pentaerythritol [115-77-5], chloral [302-17-0], glyoxal [107-22-2], alkylamines and pyridines. Commercial processes for acetaldehyde production include the oxidation or dehydrogenation of ethanol, the addition of water to acetylene, the partial oxidation of hydrocarbons, and the direct oxidation of ethylene [74-85-1].Acetaldehyde is a product of most hydrocarbon oxidations. It is an intermediate product in the respiration of higher plants and occurs in trace amounts in all ripe fruits that have a tart taste before ripening. The aldehyde content of volatiles has been suggested as a chemical index of ripening during cold storage of apples. Acetaldehyde is also an intermediate product of fermentation (qv), but it is reduced almost immediately to ethanol. It may form in wine (qv) and other alcoholic beverages after exposure to air imparting an unpleasant taste; the aldehyde reacts to form diethyl acetal [105-57-7] and ethyl acetate [141-78-6]. Acetaldehyde is an intermediate product in the decomposition of sugars in the it body and hence occurs in trace quantities in blood. Physical PropertiesAcetaldehyde is a colorless, mobile liquid having a pungent, suffocating odor that is somewhat fruity and quite pleasant in dilute concentrations. Its physical Vol. 1 ACETALDEHYDE 99Kirk-Othmer Encyclopedia of Chemical Technology.

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Acetaldehyde

Hagemeyer

2000

Kirk-Othmer Encyclopedia of Chemical Technology

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Acetaldehyde is a product of most hydrocarbon oxidations. It occurs in trace amounts in all ripe fruits that have a tart taste before ripening. Acetaldehyde is also an intermediate product of fermentation. It may form in wine and other alcoholic beverages after exposure to air, imparting an unpleasant taste. Acetaldehyde occurs in trace quantities in blood. Acetaldehyde is a colorless, mobile liquid having a pungent, suffocating odor that is somewhat fruity and quite pleasant in dilute concentrations. It is a highly reactive compound undergoing numerous condensation, addition, and polymerization reactions. The liquid‐phase oxidation of ethylene is the process of choice for the manufacture of acetaldehyde. Acetaldehyde appears to paralyze respiratory muscles, causing panic. When breathed in high concentration, it causes headache and sore throat. In 1976 acetic acid production represented 60% of the acetaldehyde demand, which has diminished as a result of the rising cost of ethylene as feedstock.

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Gas-Chromatographic Retention Data Using Glycerol as Stationary Phase with Particular Reference to Formaldehyde

Cited by 8 publications

References 6 publications

Chemical investigation of herbal wine from Jin Yang ancient city site during the late Western Han period in China

Chemical investigation of herbal wine from Jin Yang ancient city site during the late Western Han period in China

Acetaldehyde

Acetaldehyde

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