Detail of "3420-59-5"

Reference

Determination of maltol compounds in sugars

Determination of maltol compounds in sugars. Saito, Shoji; Miki, Takeshi; Ito, Hiroshi; Kamoda, Minoru (Res. Lab., Japan Sugar Refiners' Assoc., Tokyo 102, Japan). Nippon Shokuhin Kogyo Gakkaishi, 31(6), 423-7 (Japanese) 1984. CODEN: NSKGAX. ISSN: 0369-5727. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Section cross-reference(s): 44 A 0.55% Fe3+ soln. (1 mL) prepd. from Fe(NH4)(SO4)2, HOAc, and H2O was added to 100 mL sugar soln. (￡30%) and the mixt. was applied to a silica gel column. The column was washed with 500 mL H2O contg. 1M Na2S2O3. A maltol-Fe3+ complex was eluted from the column with a mixt. of H2O-HOAc-EtOH (:20). The 0.55% Fe3+ soln. (2 mL) was added to the eluate and the mixt. was evapd. to dryness in vacuo. The conc. was treated with 5 mL 0.05N H2SO4 and filtered. The filtrate was measured spectrometrically at 522 nm and calcd. for maltol [118-71-8] with a calibration curve (50-400 mg maltol). Recoveries of 200 mg maltol from sugars were 98.5-102.5%. Maltol compds. (maltol and isomaltol [3420-59-5]) were high in brown 2.5-8.5 and raw sugars 2.8-5.5 and low in refined 0-0.6 and liq. sugars 0.3-1.4 mg/g.

Stabilization of flavors

Stabilization of flavors. Campos, Marcos Pery Amaral; O'reilly, Rosemary Elizabeth ( British-American Tobacco Company Limited; Campos, Marcos Pery Amaral; O'reilly, Rosemary Elizabeth, UK).Several substances are used for example 10043-52-4 and 3420-59-5 which are their cas registry numbers. PCT Int. Appl. WO 9634540 A1 7 Nov 1996, 16 pp. DESIGNATED STATES: W: AL, AM, AT, AU, AZ, BB, BG, BR, BY, CA, CH, CN, CZ, DE, DK, EE, ES, FI, GB, GE, HU, IS, JP, KE, KG, KP, KR, KZ, LK, LR, LS, LT, LU, LV, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI; RW: AT, BE, BF, BJ, CF, CG, CH, CI, CM, DE, DK, ES, FI, FR, GA, GB, GR, IE, IT, LU, MC, NL, PT, SE. (English). (World Intellectual Property Organization). CODEN: PIXXD2. CLASS: ICM: A23L001-22. ICS: A24B015-28. APPLICATION: WO 1996-GB1028 30 Apr 1996. PRIORITY: GB 1995-9109 4 May 1995. DOCUMENT TYPE: Patent CA Section: 17 (Food and Feed Chemistry) Volatile flavor mols. having a particular cyclic enolone structure are stabilized by complexation with alk. earth metal ions. Complexes in accordance with the invention are stable until exposed to certain conditions of temp. and/or moisture. .