The volatile components of rye flour were isolated
by steam distillation and trapped in cold traps under
vacuum. After preliminary tests indicated the presence
of carbonyl compounds, the distillate was reacted with
2,4 dinitrophenylhydrazine to convert the carbonyl compounds
to their stable derivatives, 2,4 dinitrophenylhydrazones.
Three classes of monocarbonyls were present
as indicated by column chromatography. The identity of
two classes was verified by ultraviolet spectra and a time
fading study using ethanolic sodium hydroxide as a coloring
agent. Tentative identification of the following
compounds was achieved by paper chromatography of two
classes of monocarbonyls: acetaldehyde, propanal, butanal
and pentanal; prop 2-enal, but-2-enal, pent-2-enal, hept-2-enal and oct-2-enal.
An ether extract, of a rye flour distillate was
concentrated to produce an essence which was subjected
to gas-liquid chromatographic and mass spectral analysis.
Several compounds were identified on the basis of the
match of their relative retention times with those of
authentic compounds on two columns, Carbowax and Apiezon,
and their mass spectra. The compounds identified in
rye flour volatiles were: acetaldehyde, hexanal, prop-
2-enal, ethanol, 1-pentanol and ethyl acetate. / Graduation date: 1970
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/28162 |
| Date | 25 November 1969 |
| Creators | Prince, Marion |
| Contributors | Mackey, Andrea C. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
Page generated in 0.0018 seconds