Sur la composition de l'arôme de tomate

Abstract

(5 I11 69) Sumnzary. A gas-chromatographic investigation of tomato aroma has revealed 46 components of which 32 are new. The isolation and identification of 2-isobutyl-thiazole, substance for the first time found in a natural aroma, are given in detail. Le tableau Cnunikre tous les composCs que nous avons trouv6s au cours de notre recherche ; ceux qui sont nouveaux sont en italique. Parmi ceux-ci, seul l'isobutyl-2-thiazole n'a pas encore CtC, i notre connaissance, identifiC dans un ar6me naturel; nous dCcrivons son isolement et son identification dans la partie exPCrimentale. Les mkcanismes de fragmentation sous inipact Clectronique de cette substance ont CtC explicit& apr&s mesure exacte de la masse des ions i un pouvoir de rksolution de 10000 : on observe 1'Climination d'un groupement mCthyle (m/e 126) ainsi qu'une fragmentation en deux Ctapes selon le schkma suivant.

Phenolic and terpenoid compounds from Chione venosa (sw.) urban var. venosa (Bois Bandé)

“…Dunstan and Henry speculated about the presence of ortho-acetophenone and possible derivatives which may contribute to the faecal odour of the fresh wood. According to literature ortho-acetophenone contributes to the odour of various plants, such as cacao (Marion et al, 1967;Flament et al, 1967), coffee and tomatoes (Viani et al, 1969).…”

Characterization of additional volatile components of tomato

“…2-IsobutyIthiazoIe was synthesized (Viani et al, 1969) in low but adequate yield by the addition of 2-chloroacetaldehyde to the crude product from the reaction of valeramide with phosphorus pentasulfide.…”

Comparative study of flavor properties of thiazole derivatives

“…However, it has been demonstrated that benzothiazole can arise as a contaminant from rubber tubing used in distillation techniques (Ferretti and Flanagan, 1973). Only a limited amount of information on the odor qualities of thiazole derivatives is available; these range from the objectionable pyridine-like odor of thiazole itself (Webster, 1964) and quinoline-like benzothiazole (Merck, 1968) through the strong tomato leaf odor of 2-isobutylthiazole (Viani et al, 1969) to the pleasant bread-crust flavor of 2-acetyl-2-thiazoline (Tonsbeek etal, 1971).…”