[Gas chromatographic-mass spectrometric investigations on the formation of phenolic and aromatic hydrocarbons in food (author's transl)].
Phenolic compounds and aromatic hydrocarbons are components in many foods and often typical flavoring substances for example of roasted and smoked products. They are also of toxicological importance. By means of model reactions we have investigated their formation by thermal fragmentation of cinnamic, p-coumaric, ferulic and sinapic acids. The products of these reactions were determined by gas chromatography and identified by mass spectrometry or infrared spectroscopy. Product ratio and mass spectra are given. Barley was roasted in a similar manner, and the components formed were identified. Column chromatography and preparative gas chromatography were used for preliminary separation.
D002849:Chromatography, Gas; D005504:Food Analysis; D001467:Hordeum / Q000032:analysis; D006838:Hydrocarbons / Q000032:analysis*; D013058:Mass Spectrometry; D010636:Phenols / Q000032:analysis*
D006838:Hydrocarbons; D010636:Phenols