1973
DOI: 10.1093/jaoac/56.5.1037
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High Resolution Infrared Spectra of Fragrance and Flavor Compounds

Abstract: High resolution infrared spectra in the region from 4000 to 300 cm−1 (2.5–33 μm) are presented for 99 fragrance and flavor compounds. These compounds were isolated from commercial and natural sources and were purified by preparative gas-liquid chromatography. Nuclear magnetic resonance analysis was utilized in many cases for verification of structure. The 4 strongest infrared bands in the 1100–300 cm−1 region are also tabulated.

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“…15 Benzyl benzoate has been analyzed using IR and nuclear magnetic resonance spectroscopy. 16,17 Impurities Benzoic acid and sodium benzoate. In foods, benzoic acid and benzoate salts have a demonstrated potential for release of benzene, including in the presence of long wave ultraviolet light (UVA).…”
Section: Methodsmentioning
confidence: 99%
“…15 Benzyl benzoate has been analyzed using IR and nuclear magnetic resonance spectroscopy. 16,17 Impurities Benzoic acid and sodium benzoate. In foods, benzoic acid and benzoate salts have a demonstrated potential for release of benzene, including in the presence of long wave ultraviolet light (UVA).…”
Section: Methodsmentioning
confidence: 99%