[GLC-mass-spectrometrical investigation of volatile constituents of wine. IV. Identification of secondary amides in wines (author's transl)w].
Aroma extracts obtained by liquid-liquid extraction of wines from various sorts have been fractioned employing column-chromatography and using silicagel as adsorbent. In the polar methanol-elutions the following secondary amindes have been gaschromatographically separated and identified by means of a mass-spectrometer: N-ethyl-acetamide, N-isobutyl-acetamide, N-(2-methylbutyl)-acetamide, N-(3-methylbutyl)-acetamide, N-(3-[methylthio]-propyl)-acetamide, and N-(2-phenylethyl)-acetamide. Moreover the sulphur containing compound has been identified by means of an attached flame photometric detector. The different possibilities of the formation of the secondary amides during the fermentation process are discussed.
D000081:Acetamides / Q000032:analysis / Q000302:isolation & purification; D000577:Amides / Q000032:analysis* / Q000302:isolation & purification; D013058:Mass Spectrometry; D008722:Methods; D014920:Wine / Q000032:analysis*
D000081:Acetamides; D000577:Amides
Gaschromatographisch-massenspektrometrische Untersuchung flüchtiger Inhaltsstoffe des Weines. IV. Nachweis sekundärer Amide in Wein