Abstract
Conditions are given for the formation, from volatile concentrates of food aromas, of the following derivatives: alkyl- and thioalkylbenzoates for alcohols and thiols, N-alkylbenzamides for primary and secondary amines, and 2,4-dinitrophenyl-alkylthioethers and 2,4-dinitrophenylalkylsulphones for thiols. Gas-chromatographic separations were carried out on 5% SE-30 silicone gum rubber on Chromosorb G-HP in 1-m columns at temperatures ranging from 125 to 185°. Correlations between retention data and molecular structure are studied and some typical chromatograms are given. The chromatographic information from these derivatives is a significant help for the identification of some volatile constituents of food aromas.
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