Skip to main content
SpringerLink
Log in

On the natural occurrence of certain flavour compounds

Über das natürliche Vorkommen gewisser Aromastoffe

  • Original Papers
  • Published:
Zeitschrift für Lebensmittel-Untersuchung und Forschung Aims and scope Submit manuscript

Zusammenfassung

Mehrere in der Aromenindustrie häufig verwendete Ester konnten jetzt erstmals in natürlichen Aromen nachgewiesen werden. Folgende Verbindungen wurden durch GC/MS identifiziert (in Klammern die natürliche Quelle): (E)-Cinnamylformiat (Zimt), (E)-Cinnamylpropionat (Zimt), (E)-Cinnamylisobutyrat (Zimt), (E)-Isobutylcinnamat (Zimt, Styrax), (E)-Isopentylcinnamat (Zimt, Styrax), (E)-2-Methylbutyl-cinnamat (Zimt, Styrax), Isobutylphenyl-acetat (Kakao) und 1-Phenylethyl-isobutyrat (Rum).

Summary

Several esters routinely used by the flavour industry have been detected for the first time in natural flavours. The following compounds were identified by GC/MS (the natural source in parentheses): (E) cinnamyl formate (cinnamon), (E)-cinnamyl propionate (cinnamon), (E)-cinnamyl isobutyrate (cinnamon), isobutyl (E)-cinnamate (cinnamon, styrax), isopentyl (E)-cinnamate (cinnamon, styrax), 2-methylbutyl (E)-cinnamate (cinnamon, styrax), isobutyl phenylacetate (cacao), and 1-phenylethyl isobutyrate (rum).

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

References

  1. van Straten S, Maarse H (eds) (1983) Volatile Compounds in Food 5th edn

  2. ter Heide R, Schaap H, Wobben HJ, de Valois PJ, Timmer R (1981) The quality of foods and beverages, vol 1. Academic Press, New York, p 183

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Firmenich SA, Research Laboratories, CH-1211, Geneva 8, Switzerland

    Arnold Hauser & Bruno Maurer

Authors
  1. Arnold Hauser
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Bruno Maurer
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Hauser, A., Maurer, B. On the natural occurrence of certain flavour compounds. Z Lebensm Unters Forch 184, 500–502 (1987). https://doi.org/10.1007/BF01027749

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01027749

Search

Navigation