Studies on the Flavors of Roast Barley (Mugi-Cha) |
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Authors: | Yasuo Shimizu Shigeki Matsuto Yasuyuki Mizunuma Ikunosuke Okada |
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Institution: | Laboratory of Food Chemistry, Women’s College, Tokai University, Shizuoka, Japan |
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Abstract: | Five weakly acidic carbonyl compounds and two neutral carbonyl compounds were newly isolated as their 2,4-dinitrophenylhydrazones besides the previously reported compounds by using column and thin-layer chromatographies.These compounds were characterized and identified by their IR, UV and MS spectra and the mixed melting points test.The newly isolated and identified compounds were as follows; weakly acidic carbonyl compounds: 2-pyrrolealdehyde, vanillin, p-hydroxybenzaldehyde, syringaldehyde, proto-catechuic aldehyde, neutral carbonyl compounds: glyoxal, 5-hydroxymethylfurfural.These compounds, particularly vanillin, protocatechuic aldehyde, 2-pyrrolealdehyde and 5-hydroxymethylfurfural, appeared to be concerned with the flavor of roast barley (Mugi-Cha). |
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