The analysis of a coffee concentrate is described: 202 constituents have been identified, 154 of which for the first time. Some of these compounds are new chemicals; their synthesis is described. Most identifications are based upon mass spectrometry combined in many cases with IR. spectrometry and comparison with reference compounds. MS. and IR. data are given in detail. The analysis shows that a large number of minor constituents is present, many of which could not be identified.

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Damascenone an odoriferous ketone isolated in minute amounts from Bulgarian rose oil (Rosa damascena Mill.) is shown to be trans‐2,6,6‐trimethyl‐1‐crotonoyl‐cyclohexa‐1, 3‐diene (I). A synthesis starting from beta;‐cyclocitral is described for this conspicuous constituent of rose oil, which displays a powerful fragrance. The synthesis of four related, more saturated ketones, damascones , is also described.

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