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MASS SPECTRAL CHARACTERIZATION OF 2,4‐DINITROPHENYLHYDRAZONES OF 24 SATURATED ALDEHYDES AND KETONES FOUND IN FOODS

1975; Wiley; Volume: 40; Issue: 6 Linguagem: Inglês

10.1111/j.1365-2621.1975.tb01035.x

1750-3841

James B. Stanley, David F. Brown, Vincent J. Senn, F. G. Dollear,

Synthesis and biological activity

Journal of Food ScienceVolume 40, Issue 6 p. 1134-1137 MASS SPECTRAL CHARACTERIZATION OF 2,4-DINITROPHENYLHYDRAZONES OF 24 SATURATED ALDEHYDES AND KETONES FOUND IN FOODS JAMES B. STANLEY, JAMES B. STANLEY USDA Southern Regional Research Center, ARS. New Orleans, LA 70179Search for more papers by this authorDAVID F. BROWN, DAVID F. BROWN USDA Southern Regional Research Center, ARS. New Orleans, LA 70179Search for more papers by this authorVINCENT J. SENN, VINCENT J. SENN USDA Southern Regional Research Center, ARS. New Orleans, LA 70179Search for more papers by this authorF. G. DOLLEAR, F. G. DOLLEAR USDA Southern Regional Research Center, ARS. New Orleans, LA 70179Search for more papers by this author JAMES B. STANLEY, JAMES B. STANLEY USDA Southern Regional Research Center, ARS. New Orleans, LA 70179Search for more papers by this authorDAVID F. BROWN, DAVID F. BROWN USDA Southern Regional Research Center, ARS. New Orleans, LA 70179Search for more papers by this authorVINCENT J. SENN, VINCENT J. SENN USDA Southern Regional Research Center, ARS. New Orleans, LA 70179Search for more papers by this authorF. G. DOLLEAR, F. G. DOLLEAR USDA Southern Regional Research Center, ARS. New Orleans, LA 70179Search for more papers by this author First published: November 1975 https://doi.org/10.1111/j.1365-2621.1975.tb01035.xCitations: 11 Special thanks are due to John Conkerton as well as Nancy Meadow and George Pittman for drawing the mass spectra. Mention of commercial products does not imply endorsement by the U.S. Department of Agriculture over similar products not mentioned. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat REFERENCES Badings, H.T. 1970. “ Cold-Storage Defects in Butter and Their Relation to the Autoxidation of Unsaturated Fatty Acids.” Veenman and Zonen, N.V. Wageningen, Netherlands . Brown, D.F., Senn, V.J., Stanley, J.B. and DoIIear, F.G. 1972. Comparison of carbouyl compounds in raw and roasted runner peanuts. 1. Major qualitative and some quantitative differences. J. Agr. Food Chem. 20: 700. Brown, D.F., Senn, V.J., Dollear, F.G. and Goldblatt, L.A. 1973. Concentrations of some aliphatic aldehydes and ketones found in raw and roasted Spanish and runner peanuts. J. Am. Oil Chem. Soc. 50: 16. Dwivedi, B.K. and Kinsella, J.E. 1974. Continuous production of blue-type cheese flavor by submerged fermentation of Penicillium roqueforti. J. Food Sci. 39: 620. Harkes, P.D. and Begemann, W.J. 1974. Identification of some previously unknown aldehydes in cooked chicken. J. Am. Oil Chem. Soc. 51: 356. Johnson, A.E., Nursten, H.E. and Williams, A.A. 1971. Vegetable volatiles: A survey of components identified. Part 1. Chem. Ind. (London) 556. Kimoto, W.I. and Gaddis, A.M. 1974. Monocarbonyl compounds from catalytic decomposition of autoxidized unsaturated fatty acid esters. J. Am. Oil. Chem. Soc. 51: 307. KIeiuool, R.J.C. and Heins, J.T. 1964. Mass-spectrometric identification of organic derivatives. Nature 203: 1280. McWiIIiams, M. and Mackey, A.C. 1969. Wheat flavor components. J. Food Sci. 34: 493. Mookherjee, B.D., Deck, R.E. and Chang, S.S. 1965. Relationship between monocarbonyl compounds and flavor of potato chips. J. Agr. Food Chem. 13: 131. Schwartz, D.P., HaIIer, H.S. and Keeney, M. 1963. Direct quantitative isolation of monocarbonyl compounds from fats and oils. Anal. Chem. 35: 2191. Schwartz, D.P., Shamey, J., Brewington. C.R. and Parks, O.W. 1968. Methods for the isolation and characterization of constituents of natural products. 10. New and improved method for the analysis of carbonyl 2,4-dinitrophenylhydraones and 2,4-dinitrophenylosa-zones. Microchem. J. 13: 407. Schwartz, D.P. and Virtanen, A.I. 1968. Volatile carbony compounds in the milk fat of normally- and synthetically-fed cows. Acta Chem. Scand. 22: 1717. Shriner, R.L., Fuson, R.C. and Curtin, D.Y. 1965. “ The Systematic Identification of Organic Compounds,” 5th ed, p. 254. John Wiley and Sons, Inc., New York , N.Y. Wang, P.-S. and Odell, G.V. 1972. Characterization of some volatile constituents of roasted pecans. J. Agr. Food Chem. 20: 206. Citing Literature Volume40, Issue6November 1975Pages 1134-1137 ReferencesRelatedInformation