Zusammenfassung
Gaschromatographisch-massen-spektrometrische Analyse der während der Gärung einer Saccharoselösung gebildeten flüchtigen Substanzen hat zur endgültigen Identifizierung von 8 Alkoholen, 6 Carbonylverbindungen, 9 Acetalen, 25 Estern und 17 Säuren geführt. Es werden auch vorläufige Beweise für die Anwesenheit von 15 anderen Komponenten erbracht.
Summary
Gas chromatographic-mass spectrometric examination of the volatiles produced during the fermentation of a sucrose solution has led to the definite identification of 8 alcohols, 6 carbonyls, 9 acetals, 25 esters, and 17 acids, tentative evidence being presented for a further 15 components.
Article PDF
Avoid common mistakes on your manuscript.
References
Suomalainen H, Nykanen L (1964) Suomen Kenistilchti 637:230
Suomalainen H, Nykanen L (1966) J Inst Brewing 72:469
Pollock JRA, Weir MJ (1976) J Am Soc Brewing Chem 34:70
Nykanen L, Nykanen I (1977) J Inst Brewing 83:30
Nykanen L, Nykanen I, Suomalianen H (1977) J Inst Brewing 83:32
Smith DE, Coffman JR (1960) Analyt Chem 32:1733
Hunter IR, Hawkins HG, Pence JW (1960) Analyt Chem 32:1757
Williams AA, Tucknott OG (1978) J Sci Food Agric 29:381
Anon. Difco Manual of Dehydrated Culture Media and Reagents for Microbiological and Chemical Procedures. 9th Edition 1966. Difco Laboratories Inc Detroit, Michigan
Pollard A, Keiser ME, Stevens PM, Tucknott OG (1965) J Sci Food Agric 16:384
Debrer J (1954) Rec Trav Chim 73:229
Johnson MW, Gordon BJ, Self R (1973) Lab Pract 22:267
Van Straten S, de Vrijer F, de Beauveser JC (1977) List of Volatile Compounds in Foods (Fourth ed) Central Institute of Nutrition, Food Research, Zeist, Netherlands
Williams AA, Tucknott OG (1971) J Sci Food Agric 22:264
Williams AA (1974) J Inst Brewing 80:455
Williams AA, May HV, Tucknott OG (1978) J Inst Brewing 84:97
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Williams, A.A., Hollands, T.A. & Tucknott, O.G. The gas chromatographic-mass spectrometric examination of the volatiles produced by the fermentation of a sucrose solution. Z Lebensm Unters Forch 172, 377–381 (1981). https://doi.org/10.1007/BF01127668
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF01127668