Abstract
The applicability of planar chromatography in combination with the computer-aided processing of thin-layer chromatograms to the determination of 4-(4-hydroxyphenyl)-2-butanone (raspberry ketone), an essential component of the raspberry aroma, was demonstrated. The procedure was tested with model solutions of raspberry ketone and with commercial samples of flavoring materials of the raspberry line. Iodine vapor, 4-(dimethylamino)benzaldehyde, and vanillin were examined as visualizing agents. The procedure gives good quantitative results comparable to the data of currently available analytical techniques (densitometry), and it can be used in the analysis of flavoring materials.
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