Gaschromatographisch-massenspektrometrische Untersuchungen �ber die Bildung von Phenolen und aromatischen Kohlenwasserstoffen in Lebensmitteln

Abstract

Phenolic compounds and aromatic hydrocarbons are components in many foods and often typical flavoring substances for example of roasted and smoked products. They are also of toxicological importance. By means of model reactions we have investigated their formation by thermal fragmentation of cinnamic, p-coumaric, ferulic and sinapic acids. The products of these reactions were determined by gas chromatography and identified by mass spectrometry or infrared spectroscopy. Product ratio and mass spectra are given. Barley was roasted in a similar manner, and the components formed were identified. Column chromatography and preparative gas chromatography were used for preliminary separation.

Chlorogenic Acids

“…73 Sample 3a-e, Ohiokpehai. 95 139 The quantities of these phenols found in roasted coffees generally reflect the levels of their obvious precursors in green coffee beans (i.e. catechols exceed guaiacols in arabicas and robustas).…”

Enzymatic formation of styrene during wheat beer fermentation is dependent on pitching rate and cinnamic acid content

“…Of major importance for the brewing process are the phenolic acids ferulic acid, p ‐cumaric acid and cinnamic acid, which occur in wheat and barley malt in different concentrations. These structural analogues are converted by thermal decarboxylation during malting or wort boiling , but are mainly converted by enzymatic decarboxylation during fermentation to the phenols 4‐vinylphenol, 4‐vinylguaiacol and styrene (Fig. ).…”

Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses

“…At present, the total number of volatiles identified has increased to nearly 250 [9]. However, although several authors have applied HRGC/Olfactometry [4,7,8], it is still unclear which compounds make significant contributions to the overall flavour of malt. This is probably due to the fact that identifications seem often to be based on mass spectra of the reference compounds, but not on a comparison of their odour quality and intensity elicited during HRGC/O using the appropriate, often low, concentration present in the extracts.…”