Experiment 36346

Worktypes

QUANTITATIVE DATA REPORTEDIDENTIFICATION IN BY GC/MS

Compounds isolated

PENTANE-2-3-DIONEPYRAZINE,2-ETHYL-3-5-6-TRIMETHYL:ACETOINVALERALDEHYDE,ISO:FUR-2-YL METHYL KETONEFURANONE,2-(3-H)-DIHYDRO:ACETALDEHYDEPHENOL,ALPHA-METHOXY:METHIONALFUR-2-ALDEHYDEPYRAZINE,2-3-5-TRIMETHYL:PYRROL-2-YL KETONE,METHYL:PYRAZINE,METHYL:FURFURYL ALCOHOLBUTAN-1-OL,3-METHYL: ACETATEBENZYL ALCOHOL,ALPHA-METHYL:PYRAZINE,2-ETHYL:SULFIDE,TRI: METHYL:LIGUSTRAZINEHEX-2-EN-1-AL,5-METHYL-2-PHENYL:PYRAZINE,2-3-DIMETHYL:PENT-2-EN-1-AL,4-METHYL-2-PHENYL:PYRAZINE,2-6-DIMETHYL:FURAN,TETRAHYDRO: 2-METHYL:PYRAZINE,2-5-DIMETHYL:PYRAZINE,2-ETHYL-5-6-DIMETHYL:FURANONE,3-(2-H): TETRAHYDRO: 2-METHYL:BUTYRALDEHYDE,ISO:BENZALDEHYDEPHENOLDIMETHYL SULFIDEBUT-2-EN-1-AL,2-PHENYL:FUR-2-ALDEHYDE,5-METHYL:PYRAZINE,2-ETHYL-3-6-DIMETHYL:BUTAN-1-OL,3-METHYL:PENTAN-2-OLPHENETHYL ACETATEBENZOIC ACID ISO-PENTYL ESTERACETALDEHYDE,PHENYL:BUTANE-2-3-DIONEETHYL ACETATEHEX-2-EN-1-AL,5-METHYL-2-ISO-PROPYL:PHENETHYL ALCOHOLOCTA-1-6-DIEN-3-OL,3-7-DIMETHYL:PYRAZINE,2-ETHYL-5-METHYL:PYRROLE-2-CARBOXALDEHYDEBUTYL ACETATE,ISO:PENTYL-2-ACETATEACETOPHENONEBUTAN-2-ONESULFIDE,METHYL:PENT-TRANS-3-EN-2-ONE

Details

PropertyValue
OrganismTheobroma cacao (STERCULIACEAE)
CitationVAN PRAAG,M: STEIN,HS: TIBBETTS,MS:. (1968). STEAM VOLATILE AROMA CONSTITUENTS OF ROASTED COCOA BEANS.. 16(6)
Amount utilized
Compound isolated
Number1