SUMMARY This paper describes separation and identification of oligosaccharides in caramel made by heating glucose at 150°C without a catalyst. Kojibiose, sophorose, nigerose, laminaribiose, maltose, cellobiose, isomaltose, gentiobiose, and 1,6‐anhydroglucose were isolated, and identified as their crystalline β‐acetates from the pyrolysate of glucose. Trehalose, isomaltotriose, and panose were tentatively identified by paper chromatography and paper ionophoresis.

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SUMMARY Thirty compounds in the volatile fraction of McIntosh apple juice were isolated and identified. Material for gas chromatography was prepared by concentrating volatiles tenfold in a rising film evaporator and extracting with ethyl chloride. The compounds were identified by comparing retention volumes and infrared spectra with those of known compounds. Volatile components tentatively identified on the basis of their infrared spectra and retention data included 4 aldehydes, 1 ketone, 11 alcohols, 10 esters, and 4 fatty acids. In addition, 7 peaks were found but not identified. A variety of column packings and operating conditions were necessary to obtain reasonable separation of the components isolated.

SUMMARY This paper describes the separation and partial identification of 10 volatile fatty acids present in apple wine. The acidic fraction was prepared by “stripping” the wine in a rising film evaporator and separating the volatile acids from the strippings by appropriate pH adjustment, steam distillation and extraction. When the volatile acids of apple wine were examined by gas chromatography, using Ucon 50‐HB‐2000 and Uconnonpolar, ten distinct peaks were revealed. In addition the volatile acids were methylated with diazomethane, and the composition of the methyl ester fractions was studied by gas chromatography using diethylene glycol succinate and Carbowax‐400.

SUMMARY Sixteen compounds in the volatile fraction of apple wine were isolated and identified. Ethyl chloride was preferred over pentane or iso‐pentane in extraction of the volatiles because it gave higher yields and its lower boiling point allowed almost solvent‐free extracts in a very short time. Gas‐liquid chromatography was used in separation and purification of the volatiles. The compounds were identified by comparing retention times, infrared spectra, and melting point of derivatives with those of known compounds.

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