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Volatile Compounds from- Heated Glucose (1968)

WALTER, R. H. ; FAGERSON, I. S.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 33 (1968), S. 0

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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— Volatiles from anhydrous glucose heated in air at 25OT for 30 min were collected in a trap maintained at the temperature of solid carbon dioxide. A concentrated ether extract of the distillate was shown by gas chromatography to contain at least 100 compounds. Among those identified and heretofore unreported from heated glucose were the gamma lactone of 4-hydroxy-2-pentenoic acid, l-(2′-furyl)-propane-1,2-dione (acetylfuroyl), 3-methylcyclopentane-1,2-dione, phenol and methylfuroic acid.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01371.x

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