Detail of "3796-70-1"

Reference

The quantitative composition of natural and technologically changed plant aromas

The quantitative composition of natural and technologically changed plant aromas. IV. Enzymic and thermal reaction products formed during the processing of tomatoes. Schreier, Peter; Drawert, Friedrich; Junker, Albrecht (Inst. Lebensmitteltechnol. Anal. Chem., Tech. Univ. Muechen, Freising-Weihenstephan, Ger.). Z. Lebensm.-Unters. Forsch., 165(1), 23-7 (German) 1977. CODEN: ZLUFAR. DOCUMENT TYPE: Journal CA Section: 17 (Foods) After the qual. and quant. investigation of the flavor compds. of tomatoes, the flavor compns. of tomato juices treated by different technol. methods were detd. Eighty aroma components were identified by gas chromatog and mass spectrometry. The quant. comparisons showed that during the processing of juices unsatd. fatty acids acted as precursors for a series of C6 compods., esp. 1-hexanol [111-27-3], and cis-3-hexen-1-ol [928-96-1] and some aroma compds. were derived from carotenoid-like structures, e.g. 6-methyl-5-hepten-2-one [110-93-0], geranyl- [3796-70-1] and farnesylacetone [1117-52-8], and .beta.-ionone [14901-07-6]. As reaction products of thermal treatments, amts. of acetoin [513-86-0], furfural [98-01-1], 5-methylfurfural [620-02-0], and 6-methyl-5-hepten-2-one increased. The distribution of the aroma compds. dissolved in the serum or bound to pulp was detd. quant. by gas chromatog.

Aromatizing agent for tea

Aromatizing agent for tea. Horman, Ian; Cazenave, Paul (Societe des Produits Nestle S. A., Switz.). Swiss CH 581442 15 Nov 1976, 3 pp. (Unavailable). (Switzerland). CODEN: SWXXAS. CLASS: IC: A23F003-00. APPLICATION: CH 73-16515 23 Nov 1973. DOCUMENT TYPE: Patent CA Section: 17 (Foods) An aromatizing agent for instant tea contains geranylacetone (I) [3796-70-1] and .delta.-decalactone (II) [705-86-2]. For example, to 100 g of instant powd. tea is added 10 ml of an alc.-H2O soln. of I (300 mg/L), to 200 g of powd. tea 2 ml of a soln. of II (300 mg/L), the fractions mixed sep., then together, then 1700 g of addnl. tea is added and mixed; the concn. of I and II is 3 ppm. When 20 g of the powder was added to 6.5 L of hot H2O and stirred, the provided beverage was preferred by 9 of 10 tasters.