Identification of Flavor Constituents in Carbonyl, Non-Carbonyl Neutral and Basic Fractions of Aqueous Smoke Condensates

DOI DOI Web Site 被引用文献3件
  • KIM Kazuko
    Department of Agricultural Chemistry, Faculty of Agriculture, The Univesrsity of Tokyo
  • KURATA Tadao
    Department of Agricultural Chemistry, Faculty of Agriculture, The Univesrsity of Tokyo
  • FUJIMAKI Masao
    Department of Agricultural Chemistry, Faculty of Agriculture, The Univesrsity of Tokyo

書誌事項

公開日
1974
DOI
  • 10.1271/bbb1961.38.53
  • 10.1080/00021369.1974.10861117
公開者
公益社団法人 日本農芸化学会

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説明

Carbonyl, non-carbonyl neutral and basic fractions obtained from commercial aqeuous smoke condensates were separated by GC and/or silica gel column chromatography.<br> Ninety-eight constituents were identified (thirty-one compounds were not previously reported in smoke condensate) and twenty-two were tentatively identified on the basis of tR of GC, IR, MS (GC-MS) and NMR data.<br> The yields of all the smoky aroma constituents (four aliphatic alcohols, five aliphatic ketoalcohols, six aliphatic ketones, twenty cyclic monoketones, three cyclic diketones, ten acids, two esters, twelve lactones, nine furan derivatives, six N-compounds, four aromatic hydrocarbons, two aromatic alcohols, nine aromatic carbonyls, twenty-four phenols and phenol ethers and five pyrocatechols) detected in commercial wood vinegar were estimated.

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