Recherches sur les arǒmes. 16e communication [1]. Sur l'arǒme du cacao III
- 1 January 1967
- journal article
- research article
- Published by Wiley in Helvetica Chimica Acta
- Vol. 50 (8) , 2233-2243
- https://doi.org/10.1002/hlca.19670500809
Abstract
The isolation and analysis of a cocoa concentrate is described: 62 constituents have been identified, 42 of which for the first time. Most identifications are based upon mass spectrometry combined in many cases with IR. spectrometry, and comparison with reference compounds. A number of minor constituents could not be identified.This publication has 16 references indexed in Scilit:
- Recherches sur les arômes. 15e communications [1]. Sur l'arôme du cacao IIHelvetica Chimica Acta, 1967
- Occurrence of simple alkyl pyrazines in cocoa butterJournal of Agricultural and Food Chemistry, 1967
- FoodAnalytical Chemistry, 1967
- THE CHEMISTRY OF THE ODOUR OF FOODSTUFFSRussian Chemical Reviews, 1964
- Recherches sur les arǒmes 11e communication [1] Sur l'arǒme du cacao. IHelvetica Chimica Acta, 1964
- FoodAnalytical Chemistry, 1963
- Studies on the Volatile Components of Different Varieties of Cocoa BeansJournal of Food Science, 1962
- Untersuchung des Kakao-Aromas mit Hilfe der GaschromatographieZeitschrift für Lebensmittel-Untersuchung und Forschung, 1961
- Gas‐chromatographische Charakterisierung organischer Verbindungen. Teil 1: Retentionsindices aliphatischer Halogenide, Alkohole, Aldehyde und KetoneHelvetica Chimica Acta, 1958
- Nachweis von Diacetyl und Methyl-acetyl-carbinol in LebensmittelnZeitschrift für Lebensmittel-Untersuchung und Forschung, 1932