Volatiles from Strawberries. I. Mass Spectral Identification of the More Volatile Components

SUMMARY: The volatile components associated with the aroma and flavor of raw peanuts have been studied. These components were isolated using lowtemperature vacuum distillation and cryogenic trapping. Ten components were identified from the liquid N2 trap using the combined technique of gas‐liquid chromatography and mass spectrometry. The “backbone” compound of the raw peanut aroma appears to be hexanal, with other components adding the proper character.

Section: Mass Spectral Analysismentioning

confidence: 99%

Volatile Components of Raw Peanuts: Analysis by Gas‐Liquid Chromatography and Mass Spectrometry

Pattee

Singleton

Cobb

1969

“…Mass spectrometry was performed with a coupled Barber-Colman Model 5000 gas chromatograph and a Bendix Model 12-107 Time-of-Flight Mass Spectrometer. The system was similar to that described by Teranishi et al (1963). The GLC column was a 6-ft, 'Id-in.…”

Section: Mass Spectrometrymentioning

confidence: 99%

Vapor Analysis of Fermented Spanish‐type Green Olives by Gas Chromatography

Fleming

Etchells

Bell

1969

SUMMARY: Five major components were detected gas chromatographically in the head‐space vapor (HSV) of Spanish‐type green olives fermented by pure cultures of Lactobacillus plantarum, Pediococcus cerevisiae and Leuconostoc mesenteroides. Three of these compounds were identified as acetaldehyde, methyl sulfide, and ethanol. The same compounds were present in unfermented olives but in different amounts. Olives that had undergone a natural fermentation contained the above five compounds, and, in addition, a varying number of other compounds. These results indicated that HSV analysis may be a rapid method for detecting volatile end products resulting from the metabolism of various microorganisms. A high ethanol content was found in olive brines that contained a predominance of yeasts. Abnormal fermentations gave unique HSV profiles, one of which indicated a high level of 2‐butanol. Methyl sulfide was found to be a major odor component of fermented as well as unfermented olives. Acetaldehyde and ethanol contributed secondarily to the odor. Primary contributions of fermentation by the above lactic acid bacteria to the flavor of olives were: (1) production of a desirable level of acidity, and (2) utilization of fermentable sugars to the exclusion of microorganisms which produce metabolic end products with undesirable flavor characteristics.

“…The quality of mass spectra of the unidentified components should be improved by prefractionation of the Cheddar aroma for the purpose of concentrating minor compontints and by varying the chromatographic parameters. The type of data obtained by the combination of gas chromatography with rapidscan mass spectrometry has been demonstrated elsewhere Teranishi et al, 1963). Application of the technique made it possible to characterize most of the major; components appearing in Fig.…”

Section: Fig 1 Is a Gas Chromatogrammentioning

confidence: 99%

Cheddar Cheese Flavor: Gas Chromatographic and Mass Spectral Analyses of the Neutral Components of the Aroma Fraction^a

Day

Libbey

1964

SUMMARY The aroma fraction from the fat of high‐quality raw‐milk Cheddar cheese was isolated by centrifugation of the intact cheese and passing the recovered fat through a molecular still at 40°C. The aroma fraction was separated by gas chromatography on packed columns containing polar and nonpolar phases and by programmed‐temperature capillary‐column gas chromatography. The effluent from the latter column was admitted directly to the inlet of a rapid‐scan mass spectrometer enabling concurrent recordings of mass spectra for each chromatographic peak. The aroma fraction was separated into approximately 130 components by the capillary column. By correlation of gas chromatography and mass spectral data, most of the major neutral components were characterized. These included aldehydes, methyl ketones, primary and secondary alcohols, esters of the primary and secondary alcohols and fatty acids, γ‐lactones, and the isomeric lactides of lactic acid.