Reference

Flavoring agent

Flavoring agent. Winter, Max; Gautschi, Fritz; Flament, Ivon; Stoll, Max (Firmenich S. A., Switz.). U.S. US 4018910 19 Apr 1977, 5 pp. (English). (United States of America). CODEN: USXXAM. CLASS: IC: A23L001-234. NCL: 426537000. APPLICATION: US 65-452342 30 Apr 1965. DOCUMENT TYPE: Patent CA Section: 17 (Foods) Section cross-reference(s): 27 The flavor of coffee may be modified by the addn. of a small amt. of a pyridine compd. contg. a carbonyl group. The flavor characteristics of 2-acetylpyridine [1122-62-9], 3-acetylpyridine [350-03-8], 4-acetylpyridine [1122-54-9], 6-methyl-2-acetylpyridine [6940-57-4], pyridine-2-aldehyde [1121-60-4], pyridine-3-aldehyde [500-22-1], pyridine-4-aldehyde [872-85-5], 6-methylpyridine-2-aldehyde [1122-72-1], 2-benzoylpyridine [91-02-1], 3-benzoylpyridine [5424-19-1], 4-benzoylpyridine [14548-46-0], 2,6-diacetylpyridine [1129-30-2], and 4-(.gamma.-pyridyl)butan-2-one (I) [35250-71-6] are tabulated. I was prepd. by holding 2 mL 2N NaOH, 10.8 g pyridine-4-aldehyde, 100 mL H2O, and 10 mL Me2CO at 12-15.degree. for 3 min, neutralizing with 10% HOAc, satg. with NaCl, and extg. with Et2O. The Et2O was distd. to give 8.4 g 4-(.gamma.-pyridyl)-3-buten-2-one [10416-53-2], yellow oil b0.07 135-8.degree.. Soln. of the oil in 30 mL EtOH, hydrogenation over Ni catalyst, and distn. of the product gave I, b0.05 83-5, n427 1.047, nD27 1.516.

Basic compounds contributing to beer flavor

Basic compounds contributing to beer flavor. Harding, Richard J.; Nursten, Harry E.; Wren, John J. (Cent. Lab., Watney Mann and Truman Brewers Ltd., London, Engl.Some commonly used reagents like 1192-62-7 and 109-08-0 are used in this experiment.). J. Sci. Food Agric., 28(2), 225-32 (English) 1977. CODEN: JSFAAE. DOCUMENT TYPE: Journal CA Section: 16 (Fermentations) Sixteen basic heterocyclic compds. were identified by gas chromatog.-mass spectrometry of a flavor essence extd. from an English beer. They included 2-acetylpyridine [1122-62-9], 3-acetylpyridine [350-03-8], pyrazine, methylpyrazine [109-08-0], 2,3-dimethylpyrazine [5910-89-4], 2,5-dimethylpyrazine [123-32-0], 2,6-dimethylpyrazine [108-50-9], 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, trimethylpyrazine [14667-55-1], 2-ethyl-3,5-dimethylpyrazine [13925-07-0], 2-ethyl-3,6-dimethylpyrazine [13360-65-1], 2-ethyl-5,6-dimethylpyrazine, 6,7-dihydro-5H-cyclopentapyrazine, 2-methyl-6,7-dihydro-5H-cyclopentapyrazine, and thiazole. The min. total concn. of basic compds. in the beer was .apprx.10 mg/kg. .