Reference

Changes in some volatile constituents of brandy during aging

Changes in some volatile constituents of brandy during aging. Onishi, Masami; Guymon, J. F.; Crowell, E. A. (Dep. Viticult. Enol., Univ. California, Davis, Calif., USA). Am. J. Enol. Vitic., 28(3), 152-8 (English) 1977. CODEN: AJEVAC. DOCUMENT TYPE: Journal CA Section: 16 (Fermentations) Several kinds of exptl. brandies, both unaged and aged in various types of U.S. and French oak barrels, were vacuum distilled, the components in the distillate were extd. with ether-pentane (2:1), and concd. to small vol. by removal of the solvent for gas chromatog. analyses with a Carbowax 20M column. Quant. levels were estd. by comparing peak areas with those of an internal std., 1-octanol. Acetate esters of isoamyl [123-92-2], n-hexyl [142-92-7], .beta.-phenethyl [103-45-7] alcs. decreased during aging in oak barrels. Et caproate [123-66-0], Et caprylate [106-32-1], and Et caprate [110-38-3], increased during aging while Et laurate [106-33-2] changed little or slightly decreased. Compds. derived mostly or entirely from oak, furfural [98-01-1], 5-methylfurfural [620-02-0], diethyl succinate [123-25-1], and .beta.-methyl-.gamma.-octalactone cis [55013-32-6] and trans [39638-67-0] isomers, were more abundant in brandies aged in U.S. oak than in French oak and lesser amts. of oak-derived compds. were obtained in brandies from reused barrels.

Effect of heat treatments on the nature of the tomato volatile constituents

Effect of heat treatments on the nature of the tomato volatile constituents. Seck, S.; Crouzet, J.; Piva, Marie T. (Lab. Biochim. Appl., Univ. Sci. Tech. Languedoc, Montpellier, Fr.). Ann. Technol. Agric., 25(1), 85-95 (French) 1976. CODEN: ATAPAA. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Gas chromatog.-mass spectrometry of CH2Cl2 exts. of vacuum distillates from fresh and canned tomato juice showed that processing caused the disappearance or decrease of many of the more volatile constituents responsible for the fresh taste, viz., BuOH [71-36-3], pentanol [71-41-0], 3-methylbutanol [123-51-3], hexanol [111-27-3], isomers of hexenals and hexenols, hexanal [66-25-1], and heptanal [111-71-7]. Fresh juice from Heinz 1350 variety contained 164 .mu.moles of total carbonyl compds. (as Me2CO/L, fresh Saint-Pierre variety 192, com. juice 44, and reconstituted juice 8. On the other hand, concns. of toluene [108-88-3], ethylbenzene [100-41-4], p-xylene [106-42-3], m-xylene [108-38-3], furfural [98-01-1], 2-acetylfuran [1192-62-7], 5-methylfurfural [620-02-0], furfuryl alc. [98-00-0], benzyl alc. [100-51-6], and 2-phenylethanol [60-12-8] were higher in processed juice; 5-methyl-2-acetylfuran [1193-79-9], benzaldehyde [100-52-7], and phenylacetaldehyde [122-78-1] were detected only in condensed juice.