New Technique for Functional Group Analysis in Gas Chromatography.  Syringe Reactions.

Hoff, Johan E.; Feit, E. D.

doi:10.1021/ac60212a016

Cited by 58 publications

(14 citation statements)

References 10 publications

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“…The attenuation was 2 X except as noted in parentheses above peaks. The column was Carbowax 20 M VAPOR ANALYSIS OF OLIVES BY GAS CHROMATOGRAPHY421 Hoff et al (1964) for the removal of aldehydes.…”

Section: Resultsmentioning

confidence: 99%

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Vapor Analysis of Fermented Spanish‐type Green Olives by Gas Chromatography

Fleming

Etchells

Bell

1969

Journal of Food Science

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SUMMARY: Five major components were detected gas chromatographically in the head‐space vapor (HSV) of Spanish‐type green olives fermented by pure cultures of Lactobacillus plantarum, Pediococcus cerevisiae and Leuconostoc mesenteroides. Three of these compounds were identified as acetaldehyde, methyl sulfide, and ethanol. The same compounds were present in unfermented olives but in different amounts. Olives that had undergone a natural fermentation contained the above five compounds, and, in addition, a varying number of other compounds. These results indicated that HSV analysis may be a rapid method for detecting volatile end products resulting from the metabolism of various microorganisms. A high ethanol content was found in olive brines that contained a predominance of yeasts. Abnormal fermentations gave unique HSV profiles, one of which indicated a high level of 2‐butanol. Methyl sulfide was found to be a major odor component of fermented as well as unfermented olives. Acetaldehyde and ethanol contributed secondarily to the odor. Primary contributions of fermentation by the above lactic acid bacteria to the flavor of olives were: (1) production of a desirable level of acidity, and (2) utilization of fermentable sugars to the exclusion of microorganisms which produce metabolic end products with undesirable flavor characteristics.

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Section: Resultsmentioning

confidence: 99%

“…The syringe reaction technique of Hoff et al (1964) was emvloved to establish which peaks 'represented aldehydes or ketones. This procedure involved coating the inside of 5-ml ground-glass hypodermic syringes used to sample the head-space vapor with a solution of either potassium permanganate or hydroxylamine.…”

Section: Head-space Vapor Analysismentioning

confidence: 99%

Vapor Analysis of Fermented Spanish‐type Green Olives by Gas Chromatography

Fleming

Etchells

Bell

1969

Journal of Food Science

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“…A flow of helium (7.5 ml per min) was used to flush the desorbed organics onto the column of the gas chromatograph. The main identification procedure used was gas liquid chromatography and mass spectrometry, but valuable extra information to aid identification was obtained by means of 'subtraction reactions' carried out in syringes on portions of the head-space concentrate (Hoff and Feit 1964).…”

Section: Head-space Volatilesmentioning

confidence: 99%

Chemical studies on proteinaceous attractants for fruit flies, including the identification of volatile constituents

Morton¹,

Bateman²

1981

Aust. J. Agric. Res.

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The chemical characteristics of protein attractants for the Queensland fruit fly, Dacus tvyoni, have been investigated.Highly effective commercial fruit fly attractants were found to contain a large proportion of high molecular weight material. Lists are provided of the amino acids present in free and bound form in these hydrolysates. The products found by gas liquid chromatography-mass spectrometry analysis of methylene chloride extracts and head-space volatiles were mainly the primary and secondary products of amino acid degradation, including a number of aldehydes and significant amounts of ethylene. None of these aldehydes nor any of a number of others that may have been present in smaller quantities was found to be active when tested individually for attractancy. Nor did ethylene show any evidence of attractancy under the conditions of these tests. Strecker reagents (such as isatin), which stimulate the formation of amino acid degradation products, caused a temporary and relatively small elevation in attractancy of the commercial hydrolysates.Three enzymatic hydrolysates of a relatively pure protein (bovine serum albumin) were prepared and studied; one, a tryptic digest, was exceptionally attractive to the fruit fly. Analysis of methylene chloride extracts and head-space of these 'model' preparations revealed a number of significant differences between them, but the most important difference in relation to attractancy was found to be the presence of ammonium salts in the trypsin hydrolysate.Subsequent experiments showed that high attractancies could be attained by combinations of amino acid mixtures and ammonium bicarbonate, even though neither had high attractancy (under the particular conditions of these experiments) when tested independently. This apparent synergism was probably due to the attractancy of the ammonia coupled with a feeding stimulus provided by the amino acids.

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“…The aqueous phase was then washed three times with l-ml portions of ether which were added to the main ether phase which was then dried and concentrated by distillation of the ether through a small Vigreaux column. Hydrogenation A modification of the technique of Hoff et al (1964) was employed in hydrogenation of unsaturated components. A few mg of Adam's catalyst, PtOz, were placed in a lo-ml Erlenmeyer flask which was stoppered with a rubber septum.…”

Section: Esterification Of Free Acidsmentioning

confidence: 99%

Some Volatile Components of Vitis Vinifera Variety White Riesling. 2. Organic Acids Extracted from Wine

Wyk

Kepner

Webb

1967

Journal of Food Science

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SUMMARY— The acids of a table wine from Vitis vinifera var. White Riesling were recovered by basic extraction from a methylene chloride extract of the wine. The acids were identified by gas chromatographic retention times and by infrared spectroscopy, in most cases both on the free acids and on the methyl, ethyl or hexyl esters. The major acids identified in the wine are: acetic, n‐butyric, n‐caproic, n‐caprylic, n‐capric, 9‐decenoic, succinic, and ethyl acid succinate. Acids present in smaller amounts are: formic, propionic, isobutyric, 2‐methylbutyric, isovaleric, lactic, 2‐hydroxyisocaproic, n‐pelargonic, and malic.

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New Technique for Functional Group Analysis in Gas Chromatography. Syringe Reactions.

Cited by 58 publications

References 10 publications

Vapor Analysis of Fermented Spanish‐type Green Olives by Gas Chromatography

Vapor Analysis of Fermented Spanish‐type Green Olives by Gas Chromatography

Chemical studies on proteinaceous attractants for fruit flies, including the identification of volatile constituents

Some Volatile Components of Vitis Vinifera Variety White Riesling. 2. Organic Acids Extracted from Wine

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