Abstract
Sulfur-containing compounds, fatty acids and neutral non-carbonyl oxygenated compounds in the volatiles from roasted barley were investigated. The sulfur-containing compounds were separated as mercuric chloride complexes, regenerated, and then gas-chromatographed. Fatty acids and the neutral non-carbonyl oxygenated fraction were separated by the usual methods and also analyzed by gas chromatography. By the retention times with the aid of authentic compounds on two kinds of columns, the following compounds were tentatively identified: dimethyl disulfide, acetic acid, propionic acid, n-butyric acid, isovaleric acid, n-valeric acid, isocaproic acid, n-caproic acid, ethanol, n-propanol, n-butanol, isobutanol, n-pentanol, n-hexanol, furfuryl alcohol, γ-octalactone, γ-nonalactone and γ-decalactone. The odors and origins concerned with these compounds were briefly discussed.
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