## Abstract 17 substances were shown to be present in the aroma of black tea. This brings the total number of substances now identified to 187. Many of these new aromatic constituents are present only in traces. Nevertheless they possess an appreciable olfactive intensity whose flowery and/or fruit
Sur la composition de l'arôme de thé noir II
✍ Scribed by J. Bricout; R. Viani; F. Müggler-Chavan; J. P. Marion; D. Rwymond; R. H. Egli
- Publisher
- John Wiley and Sons
- Year
- 1967
- Tongue
- German
- Weight
- 289 KB
- Volume
- 50
- Category
- Article
- ISSN
- 0018-019X
No coin nor oath required. For personal study only.
✦ Synopsis
Poursuivant notre Ctude de l'ardme de thC noir [l], nous y avons identifik encore 32 substances dont la plupart ont CtC dCcrites rCcemment par BONDAROVICV et al. [2], mais dont sept sont nouvelles. Cinq d'entre celles-ci n'ont, A notre connaissance, jamais CtC citCes : 1'kthyl-l-formyl-2-#yrrole, le benzoate de mkthyle, le #hknylacktoni-W e , le ~hknyl-2-butZne-2-al, la lactone de l'acide trim~thyl-2,6,6-hydroxy-2-cyclohexyli-Tableau I. Substances identijides duns I'ar8me de thd naira) (Les noms des compost% nouveaux sont en italique) Formule ComposB Rgference brute C2H40 Ethanal [2,6, 71 'SH6O Propanal [2.5,71 C,H& Acetone [z, 5, 73 CIH8O Butanal 12, 3,4, 51 CH,O MBthanol 12, 71 c4H602 DiacBtyle [2,71 C4H80 MBthyI-2-propanal cz. 3,4.5,6,71 C5H402 Furfural [2,61 C5H100 Trans-penlBne-2-01-1 C,Hl,O PentanoI-1 ~2.51 C5H120 MBthyl-3-butanol-1 P. 3, 51 HexadiBne-trans-2, trans-4-a1 P I C6H1002 Acide trans-hex&no'ique-2 12, 4.51 C6H1002 y-caprolactone [21 C,HlOO HeptadiBne-trans-2, trans-4-a1 r21
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## Abstract Methyl anthranilate, geranylacetone and five lactones: γ‐valerolactone, γ‐heptalactone, γ‐décalactone, δ‐décalactone, 5‐hydroxy dec‐7‐enoic acid‐lactone have recently been identified in black tea aroma by means of GC./MS. and by sniffing the effluent from a gas chromatograph. Their intr
1) Note ajoutde lors de la correction des tpreuves: Nous venons de prendre connaissance d'un article de RIZZI [UaJ qui a identifie dans le beurre de cacao 9 composes pyraziniqugs: mkthylpyrazine, dim&hyl-Z,S-pyrazine, tthyl-2-rndthyl-5-pyrazine, trimdthylpyrazine, dimdthyl-2,5-Bthyl-3-pyrazine, dimt