Volatile components of roasted peanuts

Abstract

Steam volatile components from roasted Spanish peanuts were fractionated by preparative gas chromatography. Individual fractions were analyzed on a Carbowax 20M 500-ft X 0.03-in. i.d. open tubular gas chromatographic column coupled to a mass spectrometer. The following compounds are among those reported for the first time from roasted

A New Keto-alcohol, (−)-Mintlactone, (+)-isoMintlactone and Minor Components in Peppermint Oil

“…These spectral data support the assigned structure 4-hydroxy-4-methyl-2-cyclohexen-lone (8), which was confirmed by synthesis as shown in Fig. 6.…”

“…(±)-8 was purified by preparative gas chromatography from the second fraction obtained on silica gel column chromatography of the mixture. The spectral properties of the synthetic product (8) completely agreed with those of the isolated keto-alcohol from peppermint oil in all respects.…”

“…And then 1 g of pure (±)-4-hydroxy-4-methyl-2-cyclohexen-l-one (8) was isolated by using preparative gas chromatography. This compound (8) had the following physical properties, d~g 1.0842, n1 .5163, and the same spectral data as those of the ketoalcohol isolated from peppermint oil.…”

“…The keto-alcohol (210 mg) was isolated by using preparative gas chromatography from FB-14 obtained with n-hexane-ether (50; 50). This keto-alcohol is a light yellow liquid having the following physical properties, IR IJ:-;;~cm-I ; 3400 (-OH), 1675 (-C~O), NMR O~~~tli; 1.4 (3H, singlet, -CHg), 1 Synthesis of (±)-4-hydroxy-4-methyl-2-cyclohexen-lone (8) (Fig. 6).…”

“…4 ) (8) in the ratio of 1; 1. From this mixture, 2 g of the 2nd fraction was obtained by column chromatography on silica gel, containing mainly 8.…”