1971
DOI: 10.1021/jf60177a017
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Volatile components of roasted peanuts

Abstract: Steam volatile components from roasted Spanish peanuts were fractionated by preparative gas chromatography. Individual fractions were analyzed on a Carbowax 20M 500-ft X 0.03-in. i.d. open tubular gas chromatographic column coupled to a mass spectrometer. The following compounds are among those reported for the first time from roasted

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Cited by 148 publications
(111 citation statements)
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“…These spectral data support the assigned structure 4-hydroxy-4-methyl-2-cyclohexen-lone (8), which was confirmed by synthesis as shown in Fig. 6.…”
Section: Resultssupporting
confidence: 86%
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“…These spectral data support the assigned structure 4-hydroxy-4-methyl-2-cyclohexen-lone (8), which was confirmed by synthesis as shown in Fig. 6.…”
Section: Resultssupporting
confidence: 86%
“…(±)-8 was purified by preparative gas chromatography from the second fraction obtained on silica gel column chromatography of the mixture. The spectral properties of the synthetic product (8) completely agreed with those of the isolated keto-alcohol from peppermint oil in all respects.…”
Section: Resultssupporting
confidence: 55%
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