Studies on Flavor of Roast Barley (MUGI-CHA) Part III

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  • SHIMIZU Yasuo
    Laboratory of Food Chemistry, Women's College, Tokai University
  • MATSUTO Shigeki
    Laboratory of Food Chemistry, Women's College, Tokai University
  • ITO Yasuyuki
    Laboratory of Food Chemistry, Women's College, Tokai University
  • OKADA Ikunosuke
    Laboratory of Food Chemistry, Women's College, Tokai University

Bibliographic Information

Other Title
  • 麦茶の香気に関する研究(第3報)
  • ムギチャ ノ コウキ ニ カンスル ケンキュウ 3 ムギチャ ノ キハツセイ モノカルボニル カゴウブツ ニ ツイテ
  • Separation and Identification of Volatile Mono-Carbonyl Compounds
  • 麦茶の揮発性モノカルボニル化合物について

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Abstract

Volatile carbonyl components of the MUGI-CHA flavor were converted to mono 2, 4-dinitrophenylhydrazones (2, 4-DNPHs) and his 2, 4-DNPHs. The volatile mono 2, 4-DNPHs were subjected to gas chromatography and fourteen peaks were detected. Among those, twelve 2, 4-DNPHs were isolated in crystalline form by using column and thin-layer chromatographies. These compounds were identified by their IR, UV-spectra and mixed melting point test. Compounds identified are methanal, ethanal, propanone, 2-methyl propanal, 2-methylbutanal, 2-butanone, 3-pentanone, 2-methyl-3-pentanone, furfural (syn, anti), and 5-methylfurfural (syn, anti).<br> 2-Methyl-3-pentanone had a characteristic menthol-like flavor, but the dilute solution had sweet flavor which is one of characteristic flavors of roast barley.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 43 (4), 217-223, 1969

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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