Volatile Components of Roasted Almonds: Basic Fraction |
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| Authors: | Yoko Takei Kazuko Shimada Susumu Watanabe Tei Yamanishi |
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| Institution: | Laboratory of Food Chemistry, Ochanomizu University, Tokyo |
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| Abstract: | Roasted almond volatiles were isolated by vacuum carbon dioxide distillation of acetone extracts and separated into basic and non-basic fractions. The basic fraction was analyzed by combination gas chromatography-mass spectrometry utilizing open tubular column. Seventeen pyrazines and 2-formyl pyrrole were identified by comparison of their mass spectra with reference spectra. Besides them, five compounds were tentatively identified by mass spectrometry. |
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