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Enrichment of Aldehydes and Ketones in Sherry
Author(s) -
CABEZUDO M.D.,
ALMY J.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07871.x
Subject(s) - acetophenone , cinnamaldehyde , chemistry , reagent , chromatography , gas chromatography–mass spectrometry , ketone , organic chemistry , mass spectrometry , catalysis
An enrichment technique for aldehydes and ketones using Girard's reagent T was used on Oloroso sherry. The gas chromatogram for the enriched extract was relatively simple and showed peaks that were obscured in the chromatogram of the unenriched extract. As a result, 2‐acetofuran, 5 methylfurfural, acetophenone, 2‐thiophenecarboxal‐dehyde, α‐methylcinnamaldehyde, and cinnamaldehyde were identified in sherry for the first time. The enrichment process was carried out at temperatures lower than 35°C.