Detail of "39255-32-8"

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Solid phase extraction, multidimensional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters

All Rights Reserved. Solid phase extraction, multidimensional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters. Campo, Eva; Cacho, Juan; Ferreira, Vicente (Laboratory for Flavor Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, Zaragoza 50009, Spain). Journal of Chromatography, A, 1140(1-2), 180-188 (English) 2007 Elsevier B.V. CODEN: JCRAEY. ISSN: 0021-9673. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) A method for the quant. detn. of 4 powerful arom. Et esters recently identified in some wines was developed, validated and applied to the detn. of these compds. in different samples of wine, whisky and brandy. Et 2-, 3-, and 4-methylpentanoate and Et cyclohexanoate are extd.Several reagents with their cas registry numbers 3289-28-9 and 39255-32-8 are used here. from 100 mL of sample by solid phase extn. (SPE) on a 200 mg LiChrolut EN bed. Major compds. are eliminated by rinsing with a water-methanol () soln. contg. 1% sodium bicarbonate, and analytes are eluted with 1.5 mL of dichloromethane. Fifty microlitersof this ext. are then injected in a multidimensional gas chromatog.-mass spectromety (GC-GC-MS) system. Recoveries in the SPE are quant. Method repeatability is satisfactory (5-12% for a 5-10 ng l-1 level, and less than 7% for 25-50 ng l-1 level), the method linearity holds along the whole range of occurrence of analytes (2-2700 ng l-1), and the signal is independent on the matrix. Method detection limits are below 1 ng l-1 in all cases. Results suggest that these compds. are formed by the slow esterification with ethanol of the corresponding acids formed by different microorganisms. The levels of these compds. are above the corresponding thresholds in most samples of aged wines or distillates, but are particularly high in some sweet wines, whiskeys and brandies where they may constitute the most important contributors to the sweet-fruity notes reaching concns. up to 85-350 times higher than the corresponding odor thresholds. .

Flavoring compositions containing alkyl esters of 2-methyl-4-pentenoic acid

Flavoring compositions containing alkyl esters of 2-methyl-4-pentenoic acid. Hall, John B.; Tseng, Ching Y.; Vock, Manfred H.; Vinals, Joaquin; Shuster, Edward J. (International Flavors and Fragrances Inc., USA). U.S. US 3976801 24 Aug 1976, 26 pp. Continuation-in-part of U.S. 3,907,718. (English). (United States of America). CODEN: USXXAM. CLASS: IC: A23L001-235. NCL: 426534000. There are some commonly used reagents like 78-83-1 in this article. APPLICATION: US 72-490718 22 Jul 1972. DOCUMENT TYPE: Patent CA Section: 23 (Aliphatic Compounds) Section cross-reference(s): 17 The condensation of allyl alc. with EtC(OEt)3 gave CH2:CHCH2CHMeCO2R (I, R = Et), which was converted to I (R = H, CH2CHMe2, 1-hexyl). The I are useful as flavoring materials for food. .