A rapid, reverse-phase high pressure liquid chromatographic method is presented that will
identify and quantitate the major heat principles (capsaicinoids) in red pepper products. The …

A flavorful concentrate was prepared by the continuous pentane extraction of a commercially
prepared Bourbon vanilla extract. Combined GLC-MS analysis led to the identification of …

MATERIALS AND METHODS Chemicals and Analytical Equipment. 2-Methylthiophene and
2, 5-dimethylthiophene (Aldrich Chemical Co.) and 3-methylthiophene and 3, 4-…

RESULTS AND DISCUSSION On-column hydrogenation of peak 28 (per Kepner and
Maarse, 1972), using neutral platinum, yielded a mixture of bisabolanes and dihydro-ar-…

The essence extracted from ten gallons of submerged-culture flor sherry by means of
methylene chloride was found to contain the following acetaldehyde acetals: ethylact.-amyl, …

N-(2-phenethyl)acetamide and N-isoamyl-acetamide were identified as components of a
submerged-culture sherry. The infrared spectra of the N-isoamyl and N-(2-phenethyl)amides of …

Recently, the identification of two alkylfuranones (I and II) in theessential oils of several Allium
species (onions, shallots, and leeks) has been reported. Their interestingstructures and …

High-pressure liquid chromatography is a rapid, sensitive, and specific method for the
quantitative determination of piperine in black pepper. The whole product is ground and extracted …

As is the case with numerous other natural products, many volatile components have been
identified in the flavorful distillate of onions, but little information exists on the relative …

Most workers in the area of flavor chemistry have collected numerous reprints and/or
photocopies of journal articles dealing with various techniques and reports of isolation and …