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Sur la composition de l'arôme de tomate
Author(s) -
Viani R.,
Bricout J.,
Marion J. P.,
MügglerChavan F.,
Reymond D.,
Egli R. H.
Publication year - 1969
Publication title -
helvetica chimica acta
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.74
H-Index - 82
eISSN - 1522-2675
pISSN - 0018-019X
DOI - 10.1002/hlca.19690520404
Subject(s) - chemistry , aroma , composition (language) , thiazole , chromatography , food science , stereochemistry , philosophy , linguistics
A gas‐chromatographic investigation of tomato aroma has revealed 46 components of which 32 are new. The isolation and identification of 2‐isobutyl‐thiazole, substance for the first time found in a natural aroma, are given in detail.
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