The essential oils of two narcissus varieties, Narcissus treuithian and Narcissus geranium, obtained by extraction of flowers followed by high vacuum distillation of the absolute, were analyzed by GC/MS. After separation in fractions, unknown compounds were isolated by preparative GLC and their structures established by NMR/IR spectroscopy. The synthesis of a number of new compounds, found for the first time in narcissus oil, is described. The two narcissus species are compared with respect to their main components and odor quality. All compounds found so far in narcissus varieties are listed.
SUMMARY— The nitrogen compounds from a Jamaica rum and a Scotch blended whiskey were isolated and identified by gas chromatography and mass spectrometry. In both spirits were found: pyridine, α‐picoline, β‐picoline, thiazole, methylpyrazine, 2,5‐dimethylpyrazine, 2,6‐dimethylpyrazine, 2,3‐dimethylpyrazine, 2‐methyl‐6‐ethy/pyrazine, 2‐methyl‐5‐ethylpyrazine, trimethylpyrazine and 2.5.dimethyl‐3‐ethylpyrazine. 2.Methyl‐6‐vinylpyrazine was detected only in rum. Nine compounds in whiskey and eleven in rum have not previously been reported as constituents of these drinks or fusel oils.
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