Reference

The influence of heat on the aroma of cloudberries (Rubus chamaemorus L

). Pyysalo, Tapani; Honkanen, Erkki (Food Res. Lab., Tech. Res. Cent. Finland, Espoo, Finland). Z. Lebensm.-Unters. Forsch., 163(1), 25-30 (English) 1977. CODEN: ZLUFAR. DOCUMENT TYPE: Journal CA Section: 17 (Foods) The qual. and quant. differences between the volatiles of fresh and heated cloudberries were evaluated and the significance of the differences calcd. Fourteen new cloudberry volatiles were identified, including vanillin [121-33-5], methyl vanillate [3943-74-6], acetovanillone [498-02-2], and 3,5-dihydroxy-2-methyl-4H-pyran-4-one [1073-96-7]. During the heating procedure 2 addnl. compds., 3-hydroxypyran-2-one [496-64-0] and 2-pyrrolealdehyde [1003-29-8], were formed. Comparison of the quant. data for the heated and unheated samples revealed 21 compds. with significant differences in concn. The concn. of 4-vinylphenol [2628-17-3], 2-methoxy-5-vinylphenol [7786-61-0], furfural [98-01-1], 5-hydroxymethylfurfural [67-47-0], and 3,5-dihydroxy-2-methyl-4H-pyran-4-one increased very markedly on heating. The concns. of 81 compds. 2628-17-3 and 111-27-3 are just another two chemicals used in this study. in the unheated press juice of cloudberries are given. .

Glycosidically bound aroma compounds from two strawberry fruit species, Fragaria vesca f

Glycosidically bound aroma compounds from two strawberry fruit species, Fragaria vesca f.Some chemicals with cas registry numbers like 3943-74-6 and 71-36-3 are also used. semperflorens and Fragaria x ananassa, cv. Korona. Wintoch, Herbert; Krammer, Gerhard; Schreier, Peter (Univ. Wuerzburg, Wuerzburg D-8700, Germany). Flavour Fragrance J., 6(3), 209-15 (English) 1991. CODEN: FFJOED. ISSN: 0882-5734. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Capillary gas chromatog. (HRGC) and online coupled HRGC-mass spectrometric (HRGC-MS) identifications of bound aroma compds. from wild (F. vesca semperflorens) and cultivated (F. ′ ananassa, cv. Korona) strawberry fruit were achieved after isolation of exts. obtained by Amberlite XAD-2 adsorption and MeOH elution followed by hydrolysis with a com. pectinase enzyme. In F. vesca semperflorens 37 and F. ′ ananassa 33 aglycons were identified. Among them (S)-2-methylbutanoic acid, benzyl alc., 2,5-dimethyl-4-hydroxy-2H-furan-3-one, benzoic acid, and E-cinnamic acid were major components. After per-O-methylation of a glycosidic ext. isolated from F. ′ ananassa, HRGC-MS revealed the occurrence of benzyl b-D-glucopyranoside, 2-(4-hydroxyphenyl)ethyl b-D-glucopyranoside, and the diastereomeric 2,5-dimethyl-4-hydroxy-2H-furan-3-one b-D-glucopyranosides. Chiral evaluation of enzymically liberated 2,5-dimethyl-4-hydroxy-2H-furan-3-one carried out by online multidimensional capillary gas chromatog.-mass spectrometry revealed the presence of a racemic mixt. .