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  • 1
    Electronic Resource
    Electronic Resource
    Effect of pork belly composition and nitrite level on nitrosamine formation in fried bacon (1979)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 27 (1979), S. 842-845 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60224a047
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  • 2
    Electronic Resource
    Electronic Resource
    Quebrachitol--a new component of maple sap and sirup (1967)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 15 (1967), S. 394-397 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60151a004
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  • 3
    Electronic Resource
    Electronic Resource
    Composition of Montmorency Cherry Essence. 1. Low-boiling Components (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: —The low-boiling neutral components of a commercial Montmorency cherry essence were concentrated by distillation. Individual components were separated and identified by gas cohromatography and mass spectrometry. The identifications were confirmed by gas co-chromatography with known compounds. Ethanol and methanol were the most abundant low-bolling substances. These compounds were estimated to comprise 9 and 0.5% of the essence, respectively. The next most abundant compound was acetaldehyde. Other compounds present included diethyl ether, propionaldehyde, acetone, isobutyraldehyde, methyl acetate and ethyl acetate. The estimated concentrations of these compounds in the original essence are given in each instance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10332.x
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  • 4
    Electronic Resource
    Electronic Resource
    Trace Components of the Flavor Fraction of Maple Syrup (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– An exhaustive chloroform extraction of maple syrup removed the maple flavorants. The extract was analyzed in part by a gas chromatograph-mass spectrometer tandem procedure. Several previously undetected flavor-related compounds were found in trace amounts. Among these were the aromatic compounds acetovanillone, guaiacyl acetone and vanilloyl methyl ketone. These aromatics could have resulted from the ethanolysis of ligneous material previously reported in maple sap. Sugar degradation products found were furfural, hydroxymethylfurfural, lactic acid and levulinic acid. These indicate that the products of caramelization also are part of the maple flavorants.Acids found, in addition to those above, were the C5 to C9 aliphatic acids and oxalic, fumaric and malic acids. All of the acid occurred as ethyl esters resulting from unintentional esterification during extraction. The C, to C, acids may be artifacts perhaps derived from the vegetable oil used as antifoaming agent in syrup processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00897.x
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  • 5
    Electronic Resource
    Electronic Resource
    Composition of Montmorency Cherry Essence. 2. High-boiling Components (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Volatile components of commercial Montmorency cherry essence boiling above ethanol were extracted from the essence by ether and concentrated by distillation. This concentrate was fractionated by gas chromatography. Individual components were identified using the methods of functional group analysis, gas co-chromatography, infrared analysis and mass spectrometry. The concentrations of the components in the original essence were estimated. The major components identified were n-propyl alcohol, isobutyl alcohol, isoamyl alcohol, and benzaldehyde. Minor components identified include n-butanol, n-hexanol, a hexenol, benzyl alcohol, α-terpineol, furfural, isoprene, myrcene and numerous higher terpenes, methyl benzoate, ethyl benzoate, benzyl acetate, ethyl caprylate, ethyl caprate, n-propyl benzoate, isobutyl benzoate, isoamyl benzoate and di-butyl phthalate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12084.x
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  • 6
    Electronic Resource
    Electronic Resource
    FLAVOR QUALITY OF EXPLOSION PUFFED DEHYDRATED POTATO. 3. Contribution of Pyrazines and Other Compounds to the Toasted Off-flavor (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– Potato volatile concentrates were prepared from samples of explosion puffed and conventionally dehydrated potatoes by steam distillation, extraction of distillates with diethyl ether and solvent evaporation and were analyzed by GLC. Peak heights of ten components were associated with the intensity of a toasted off-flavor produced by the puffing process. Four of these and two additional minor components were found to have pyrazine-like aromas; two components had aromas characteristic of the thermal degradation of dry proline-glucose mixtures and two components had burnt aromas. 2-Methylpyrazine, 2, 5-dimethylpyrazine, furfural, 5-methylfurfural, benzaldehyde, and phenylacetaldehyde were identified by mass spectrometry and retention time. An ethylmethylpyrazine, an ethyldimethylpyrazine, and trimethylpyrazine were tentatively identified by mass spectrometry. These results suggest that the toasted off-flavor is due to the presence of alkylpyrazines, compounds derived from proline, products of sugar pyrolysis, and products of Strecker degradation reactions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb02043.x
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  • 7
    Electronic Resource
    Electronic Resource
    The mass spectra of ω-amino acid derivatives. The role of ω-activation in production of ions upon electron-impactPresented in part at the ASMS, 20th Annual Conference on Mass Spectrometry and Allied Topics, Dallas, Texas, June 1972. (1973)
    Chichester : Wiley-Blackwell
    Biological Mass Spectrometry 7 (1973), S. 1083-1090 
    Details
    ISSN: 0030-493X
    Keywords: Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: The mass spectra of a series of N-phthaloyl and N-trifluoroacetyl derivatives of ω-amino acids ranging from 3-aminopropionic acid to 6-aminohexanoic acid were determined. Ions of significant intensity resulting from the loss of neutral fragments from precursor ions were observed. Deuterium labeling studies indicate the initial fragmentation loss of a neutral molecule; i.e. the loss of water from the molecular ion involves ω-hydrogen loss from the alkyl chain. A fragmentation scheme consistent with metastable, high resolution and deuterium labeling data is presented.
    Additional Material: 5 Tab.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/oms.1210070909
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  • 8
    Electronic Resource
    Electronic Resource
    The mass spectra of 2-alkyl N-methyl pyrrolidines (1969)
    Chichester : Wiley-Blackwell
    Biological Mass Spectrometry 2 (1969), S. 977-983 
    Details
    ISSN: 0030-493X
    Keywords: Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: The mass spectra of a series of 2-alkyl N-methyl pyrrolidines have been examined and fragments which may be pyrrole type structures are apparent. These ions are most prominent in the spectra of the long chain alkyl derivatives.
    Additional Material: 2 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/oms.1210021006
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  • 9
    Electronic Resource
    Electronic Resource
    The characterization of isomeric oxazoline derivatives by mass spectrometry (1970)
    Chichester : Wiley-Blackwell
    Biological Mass Spectrometry 4 (1970), S. 139-145 
    Details
    ISSN: 0030-493X
    Keywords: Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: Geometric and positional isomers of the Δ2-oxazoline ring system have been characterized by their mass spectral fragmentation patterns. The composition of the major ions in the spectra have been determined by high resolution mass spectrometry. A fragmentation pathway for the formation of these ions is presented.
    Additional Material: 1 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/oms.1210040115
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