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Formation of flavor compounds by the...

Xi, Junwu.

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Formation of flavor compounds by the reactions of carbonyls and ammonium sulfide under mild conditions.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Formation of flavor compounds by the reactions of carbonyls and ammonium sulfide under mild conditions./
作者:	Xi, Junwu.
面頁冊數:	135 p.
附註:	Source: Dissertation Abstracts International, Volume: 66-01, Section: B, page: 0016.
Contained By:	Dissertation Abstracts International66-01B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3160335
ISBN:	0496938290

Formation of flavor compounds by the reactions of carbonyls and ammonium sulfide under mild conditions.
Xi, Junwu.

Formation of flavor compounds by the reactions of carbonyls and ammonium sulfide under mild conditions. - 135 p.

Source: Dissertation Abstracts International, Volume: 66-01, Section: B, page: 0016.

Thesis (Ph.D.)--Rutgers The State University of New Jersey - New Brunswick, 2005.

Model systems composed of carbonyls including alpha-hydroxyketones (3-hydroxy-2-butanone, 1-hydroxy-2-propanone and 1-hydroxy-2-butanone) and alpha-dicarbonyls (2,3-butanedione and 2,3-pentanedione) and ammonium sulfide, were set up to study the formation of heterocyclic flavor compounds under mild conditions.

ISBN: 0496938290Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Formation of flavor compounds by the reactions of carbonyls and ammonium sulfide under mild conditions.
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245 1 0 $a Formation of flavor compounds by the reactions of carbonyls and ammonium sulfide under mild conditions.
300 $a 135 p.
500 $a Source: Dissertation Abstracts International, Volume: 66-01, Section: B, page: 0016.
500 $a Director: Chi-Tang Ho.
502 $a Thesis (Ph.D.)--Rutgers The State University of New Jersey - New Brunswick, 2005.
520 $a Model systems composed of carbonyls including alpha-hydroxyketones (3-hydroxy-2-butanone, 1-hydroxy-2-propanone and 1-hydroxy-2-butanone) and alpha-dicarbonyls (2,3-butanedione and 2,3-pentanedione) and ammonium sulfide, were set up to study the formation of heterocyclic flavor compounds under mild conditions.
520 $a In the model reaction of 3-hydroxy-2-butanone and ammonium sulfide, four interesting intermediate compounds, namely, 2-(1-hydroxyethyl)-2,4,5-trimethyl-3oxazoline, 2-(1-mercaptoethyl)-2,4,5-trimethyl-3-oxazoline, 2-(1-hydroxyethyl)-2,4,5 trimethyl-3-thiazoline, 2-(1-mercaptoethyl)-2,4,5-trimethyl-3-thiazoline have been identified by GC/MS in addition to other heterocyclic flavor compounds including 2,3,5,6-tetramethylpyrazine, 2,4,5-trimethyloxazole, 2,4,5-trimethylthiazole and 2,4,5-trimethylimidazole. Studies under six different temperatures (25, 50, 75, 100, 125 and 150°C) showed that at the temperature lower than 75°C, 2-(1-hydroxyethyl)-2,4,5-trimethyl-3-oxazoline was the most dominant product, whereas 2,3,5,6-tetramethylpyrazine was the major product at or higher than 75°C.
520 $a Other alpha-hydroxyketones including 1-hydroxy-2-propanone and 1-hydroxy-2-butanone were also studied in model reactions. Only two intermediate compounds from each reaction were identified by GC/MS. They were 2-(1-hydroxymethyl)-2,4-dimethyl-3-oxazoline and 2-(1-hydroxymethyl)-2,4-dimethyl-3-thiazoline from 1-hydroxy-2-propanone reaction and 2-(1-hydroxymethyl)-2,4-diethyl-3-oxazoline and hydroxymethyl)-2;4-diethyl-3-thiazoline from 1-hydroxy-2-butanone reaction.
520 $a In the model reaction of 2,3-butanedione and ammonium sulfide, a pair of interesting intermediate isomers, 5-hydroxy-2,4,5-trimethyl-3-thiazolines, were tentatively identified by GUMS. Other interesting compounds including 3-hydroxy-2-butanone, 3-mercapto-2-butanone, acetamide, thioacetamide, 2,4,5-trimethyloxazole, 2,4,5-trimethylthiazole, 2,3,5,6-tetramethylpyrazine and 2,4,5-dimethylimidazole were identified.
520 $a Another alpha-dicarbonyl, 2,3-pentanedione was also used in the study. Four pairs of oxazoles and thiazoles, namely, 4-ethyl-2,5-dimethyloxazole and 5-ethyl-2,4-dimethyloxazole, 2,4-diethyl-5-methyloxazole and 2,5-diethyl-4-methyloxazole, 4-ethyl-2,5-dimethylthiazole and 5-ethyl-2,4-dimethylthiazole, and 2,4-diethyl-5-methylthiazole and 2,5-diethyl-4-methylthiazole were tentatively identified by GC/MS. Other volatile compounds, including acetamide and thioacetamide, propanamide and thiopropanamide, 3-mercapto-2-pentanone and 2-mercapto-3-pentanone, 2,5-diethyl-3,6-dimethylpyrazine and 2,6-diethyl-3,5-dimethylpyrazine, and 4-ethyl-2.5-dime thylimidazole and/or 5-ethyl-2,4-dimethylimidazole and 2,4-diethyl-5-methylimidazole and/or 2,5-diethyl-4-methlylimidazole were also tentatively identified in this system.
590 $a School code: 0190.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
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710 2 0 $a Rutgers The State University of New Jersey - New Brunswick. $3 1017590
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791 $a Ph.D.
792 $a 2005
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