A gas chromatographic analysis of monocarbonyl compounds and amines in the volatile components of wheaten bread

Abstract

A gas chromatographic analysis of monocarbonyl compounds and amines in the volatile components of wheaten bread R. V. GOLOVNJA, N. G. ENIKEEVA, I.-L. ZURAVLEVA, and A. S. ZJUZKOIn crust and crumb of wheaten bread made from first quality wheat flour by various dough preparing methods volatile nitrogen compounds were determined for the first time by means of gas chromatography. The following 34 compounds were identified : methylamine, ethylamine, propylamine, butylamine, amylamine, hexylamine, isopropylamine, isobutylamine, isoamylamine, dimethylamine, diethylamine, dipropylamine, dibutylamine, diisopropylamine, diisobutylamine, diisoamylamine, isopropyl-n-butylamine and/or n-propylisobutylamine, trimethylamine, triethylamine, tripropylamine, triisobutylamine, diethyl-n-butylamine, 2,5-dimethylpyrazine, pyrrollidine, piperidine, pyridine. a-picoline, /?-picoline and/or y-picoline, 4-ethylpyridine, 2,j-lutidine, z,4-lutidine, 2.6-lutidine. Of these z, 3-lutidine, 2,6-lutidine, diisobutylamine, and triisobutylamine are only tentitatively identified. Simultaneously the composition of aliphatic monocarbonyl compounds in the same breads was studied. 19 compounds were identified for the first time: methylisopropylketone, methylisoquality of bread influenced by technology of preparation, and the qualitative proportion of organic bases amd aliphatic monocarbonyl compounds are discussed.The components of the odour of bread are being actively studied in different countries. More than 150 organic compounds were found, about 100 of which were identified. Among these are found: carbonyl and sulfur containing compounds, organic acids, esters, alcohols, aromatic hydrocarbons, and a number of compounds of other classes [I -61. Many investigators consider that carbonyl compounds are the most important components imparting flavour to bread [2-141. The improvement of chemical and other analytical methods enables one to intensify and develop research in this area. This resulted in contradictory data concerning the dependence of bread flavour on carbonyl compounds. Thus in some publications [g, 15, 161 it was established that wheaten bread possessing different intensities of flavour do not differ greatly in the composition of carbonyl compounds in the volatile components. HUNTER et al. [17, IS] consider that aliphatic carbonyl compounds do not determine the characteristic odour of bread but that hetcrocyclic compounds do, one of which was identified as 1,4,5,6-tetrahydro-z-acetopyridine.

Ion Chromatography Method for Determination of Isopropylamine Content in Metoprolol Succinate

“…Literature survey reveals many analytical methods are reported by various techniques such as UV Spectrophotometer, Gas chromatography (GC), High performance liquid chromatography (HPLC) and other derivatization techniques for the determination of amines in food and pharmaceutical drug samples [4][5][6]. The present developed method by Ion chromatography (IC) was validated according to ICH guidelines to prove its suitability and reliability of the method for the determination of Isopropylamine in pharmaceutical drug substances during routine analysis.…”