Agricultural and Biological Chemistry

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Aroma Constituents of Roasted Coconut

Sretsei Saittagaroon, Shunro Kawakishi & Mitsuo Namiki

To cite this article: Sretsei Saittagaroon, Shunro Kawakishi & Mitsuo Namiki (1984) Aroma
Constituents of Roasted Coconut, Agricultural and Biological Chemistry, 48:9, 2301-2307, DOI:
10.1080/00021369.1984.10866491

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Agric. Bioi. Chem., 48 (9),2301 ",2307, 1984 2301

Aroma Constituents of Roasted Coconut

Sretsei SAITTAGAROON, Shunro KAWAKISHI and Mitsuo NAMIKI

Department of Food Science and Technology, Nagoya University,
Chikusa-ku, Nagoya 464, Japan
Received March 1, 1984

The volatile components of roasted and unroasted dried coconut shreds, isolated by steam
distillation, were analyzed by GC and GC-MS. Seventeen compounds were identified from the
unroasted coconut, and nine of them were newly identified in coconut meat aroma. Saturated delta-
C8 , C 10 , and C 12 lactones were determined as the main components giving the characteristic mild,
sweet, and pleasant coconut flavor. The roasted coconut gave the strong characteristic sweet and
nutty aroma, and the GC-MS indicated the saturated delta-Iactones as main components, and six
pyrazines, two furans, and two pyrroles also found seemed to contribute greatly to the nut-like
aroma of roasted coconut. The defatted and roasted meal gave a strong nut-like and burnt odor,
but not the characteristic sweet aroma. A large increase in pyrazines and other Maillard reaction
products and an absence of lactones and fatty acid esters were observed in the volatiles of the
roasted-defatted coconut meal.

Coconuts (Cocos nucifera L.) are undoubt-
edly the most extensively grown and used
nuts in the world. The shredded and dried
kernel of the coconut yields desiccated coco-
nut, which is widely used for improvements
of flavor and/or texture in bakery and con-
fectionary. Coconut meat also possesses a
mild and pleasant characteristic aroma.
AlIeni) has reported the presence of a series
of saturated methyl ketones with odd num-
bers of carbon atoms and a series of satu-
rated delta-Iactones with even numbers of
carbon atoms in the volatile constituents of
coconut oil, and further investigation has been
done by Pai et al. 2 ) Lin and Wilkens 3 ) have
identified fifteen volatile compounds in fresh
coconut meat. In addition to the lactones, a
number of alcohols and other minor con-
stituents have been reported. 3 ) On the other
hand the origin of the strong flavor of roasted
coconut with its unique quality, characterized
as sweet and nutlike, has not been investigated
so far. Here we report the results of our study
on the volatile compounds of roasted coconut.
We also isolated and identified the volatile
compounds of -unroasted coconut, for com-
parison and to gain more information. In
addition, the role of lipids in coconut flavor
was studied.
MATERIALS AND METHODS
Materials. Shredded dried coconut kernel was pur-
chased from a local market. The coconut meat was an
imported product, packed in a vacuum, white, and no sign
of rancidity was detected. The product had a characteristic
flavor identical to that of a native sample purchased from
a Bangkok market and used in a preliminary experiment.
Isolation of volatile components from roasted and un-
roasted coconuts. The coconut was roasted by immersing a
1 liter round bottom flask containing 200 g of shredded
dried coconut meat into a 160°C oil bath for 35 min with
rotating (70 rpm). The meat turned yellow brown and
generated a strong characteristic sweet and nut-like
aroma. The roasted. and unroasted coconut meat (200 g)
were each blended with 1 liter of distilled water and steam-
distilled to obtain 2 liters of distillate. The oil layer was
separated from the distillate by extraction of 1 liter lots of
NaCI-saturated distillate, four times each with 250 ml
redistilled ether. The ether fractions were combined, dried
over anhydrous N a2 S04 overnight, and concentrated to
-200 ml in a water bath, with a short distillation column. A
50 ml portion of the concentrate was further concentrated
to a small volume, called the flavor concentrate, and the
remaining 150 ml of the ether extract was fractionated into
basic, acidic, weak acidic, and neutral fractions as shown
in Fig. 1. The flavor concentrate and each fraction were
2302 S. SAITTAGAROON, S. KAWAKISHI and M. NAMIKI

Flavor concentrate TABLE I. YIELDS* OF FLAVOR COMPONENTS OBTAINED

FROM UNROASTED (SHREDED-DRIED) COCONUT
5% HCI (20 ml x 3)

Ether layer Aqueous layer Fractions Weight (%)

5% NaHC03 5% NaOH
(20 ml x 3) (pH 10) Basic 5.05
Acidic 25.75
Ether
(20 ml x 3) Weak acidic 17.13
Neutral 52.07
Ether layer Aqueous layer

5% NaOH 5%HCI * Yield was calculated using the following equation:

(20 ml x 3) (pH 2)
Yield (mg) = weight (mg)
Ether
(20 ml x 3)
[100-(solvent peak area % on gas chromatogram)]
x-------------------
100
Ether layer Aqueous layer
Total (flavor concentrate) = 32.6 mg/100 g coconut
5%HCI meat = 326 ppm.
(pH 4)

Ether
(20 ml x 3) parameters were as follows: column temperature held at
Neutral Weak acidic Acidic Basic
60°C for 4 min then programmed to increase to 200°C at a
fraction fraction fraction fraction rate of 5°C/min; gas, helium (0.8 kg/cm 2 ); ionizing voltage,
28 eV; accelerating voltage, 3000 V; ion source tempera-
FIG. 1. Scheme for Fractionation of Volatile Com-
ture, 250°C. Areas of the chromatographic peaks were
pounds.
calculated by the weighing method. Analysis of samples
in preliminary experiments used a Hitachi Model RMU-
analyzed by gas chromatography and gas chromatog- 6MG mass spectrometer equipped with a glass SCOT
raphy-mass spectrometry. Volatile compounds were column (0.28 mm i.d. x 50m) coated with Carbowax 20M.
identified by comparison of their mass spectra with refer-
ence spectra. 4 - 10 )
RESULTS AND DISCUSSION

Isolation of volatile components from roasted-defatted Volatile components of unroasted coconut

coconut meal. Two hundred grams of shredded dried
coconut meat was ground into slurry and defatted by
refluxing with acetone to give dry defatted coconut meal
(57.24 g). The defatted meal was roasted at 170", 180°C
for 9 min in the same manner as was described before to
yield a yellow brown meal of strong nut-like and burnt
odor. Volatile components of the roasted-defatted meal
were isolated and fractionated as described in the pre-
vious section.
Gas chromatography. A Shimadzu Model 4BMPF gas
chromatograph equipped with a FID detector was used.
The instrument was fitted with a 3.0 mm i.d. x 2 m glass
column packed with 15% Carbowax 20M on Chromosorb
W (AW-DMCS), 80",100 mesh. The temperature rise
was programmed at a rate of 4°C/min from 60 to 220°C,
the nitrogen flow rate was 50 ml/min and the tempera-
ture of the detector oven was 200°C. Areas of the gas
chromatographic peaks were calculated by a reporting in-
tegrator, Hewlett-Packard 3390A.
Gas chromatography-mass spectrometry. A lEOL Mod-
el lMS-D 100 mass spectrometer connected with a
lEOL Model lGC-20Kgas chromatograph equipped with
a 2.0 mm i.d. x 1 m glass column of 5% Carbowax 20M on
chromosorb W, 100", 120 mesh, was used. The operation
Approximately 25 peaks were evidenced in
the total ion monitor chart of the gas chroma-
tography on the flavor concentrate of the un-
roasted coconut meat. Not all of the peaks are
identified, because of the limitation of mass
spectral sensitivity combined with overlapping
peaks and background, especially at the higher
temperature region of the GC program. Table
I lists the approximate yield of flavor con-
centrate and its fractions from unroasted co-
conut meat. The total amount of the flavor
compounds was equivalent to 326 ppm of the
raw material used. Lactones and ethyl-5-
hydroxy esters largely appeared in the acidic
and weak acidic fractions, whereas esters, ke-
tones, and some minor compounds were pres-
ent in the neutral fraction having a faint sweet
aroma, and accounted for 52% of the weight
of the total flavor compounds. Table II sum-
marizes 17 compounds identified from the
flavor concentrate and its fractions from un-
roasted coconut. Five of these have been re-
 Aroma Constituents of Roasted Coconut 2303

TABLE II. IDENTIFIED VOLATILE COMPONENTS OF UNROASTED (SHREDDED-DRIED) COCONUT MEAT

Abundance a
Compounds MS data
(ppm)

Lactones
delta-Octalactone 33 99 (over scale), 71 (100), 42 (67), 70 (61),
43 (43), 55 (37), "', 142 M+ (1)
delta-Decalactone 82 99 (over scale), 71 (100), 70 (63), 43 (47),
114 (120), "',170 M+ (1)
delta-Dodecalactone 23 99 (100), 71 (59), 70 (37), 42 (29), 198 M+ (1)
Esters
Ethyl acetate b 3 43 (over scale), 45 (100), 61 (60), 44 (32),
70 (43), 73 (25), 88 M + (15)
Ethyl octanoateb 4 88 (100), 44 (61), 57 (41), 70 (33), 101 (28),
127 (23), 172 M+ (2)
Ethyl-5-hydroxy-octanoate b 5 99 (100), 88 (66), 55 (34), 70 (25), 43 (25), 145 (17)
Ethyl decanoate 15 88 (100), 101 (59), 70 (37), 73 (31),43 (26), 200M+ (9)
Ethyl-5-hydroxy-decanoate b 4 99 (100), 60 (64), 40 (55), 71 (49), 88 (43), 145 (17)
Ethyl dodecanoate b 30' 88 (over scale); 101 (l00), 57 (45),70 (41), 128 M+ (8)
Ethyl tetradecanoate b 3 57 (100), 88 (52), 71 (43), 83 (40), 165 (25), 256 M+ (3)
Ketones
2-U ndecanone 4 58 (100), 44 (40), 59 (32), 71 (29), 85 (11), 170 M + (3)
2-Tridecanone b 14 58 (100),59 (71), 43 (63), 71 (47),57 (41), 198 M+ (5)
Miscellaneous
2-Methylpyridineb,e 13 93 M + (over scale), 66 (100), 65 (57), 40 (35),
92 (34), 39 (26), 94 (26)
Benzothiazole 5 57 (l00), 71 (70), 135 M+ (57), 43 (47), 85 (43)
Furfuryl alcohol b 4 98 M+ (100), 41 (81), 81(50), 42 (48), 97 (42), 69 (40)
Butylhydroxytoluene (BHT) 2 57 (l00), 71 (52), 69 (41), 73 (34), 83 (33), 220 M+ (8)
Dibutylphthalate (DBP)d 14 149(100), 50 (29),/57 (28), 45 (24), 41 (17),278 M+ (1)

% area under curve % of fraction

Calculated from: ppm - - - - - - x x ppm of flavor concentrate.
100 100
b Not previously reported in (unroasted) coconut meat.
e Tentatively identified.
d Probable solvent artifact.

ported previously,3) and the nine that have not
been reported in unroasted coconut meat
flavor were ethyl acetate, ethyl-5-hydroxy-
octanoate, ethyl-5-hydroxy-decanoate, 2-
methylpyridine, furfuryl alcohol, ethyl oc-
tanoate, elthyl dodecanoate, ethyl tetradeca-
noate, and 2-tridacanone. The last four com-
pounds, however, have been identified in the
volatiles of coconut oil.2) Consistent with the
reports of Allen l ) and Lin and Wilken,3) a
relatively large amount of saturated delta-
lactones was found. These lactones have been
determined to be primarily responsible for the
sensory properties of coconut meat. 3) The exis-
tence of lactones, their formation, and sensory
properties in various food systems have been
widely studied. l l ) As hydroxy fatty acids have
been known as the primary precursors -in the
biosynthetic formation of lactones in most
foods, the ethyl-5-hydroxy-esters identified
here might be the precursors of their cor-
responding lactones found in coconut meat.
Esters are generally known to be. responsible
for the fruity and sweet aromas of various
fruits. Those identified here are expected to
contribute to the sweet aroma of coconut as
well, though no such sensory evaluation on the
ethyl-5-hydroxy-esters has been reported. Fur-
furyl alcohol has been found in the volatiles
from roasted filberts,9) other heated food-
stuffs 7 ,10) and cooked meat,12) and has been
reported as a very mild, warm-oily, "burnt"
odor, though the chemically pure compound
has been noted as odorless by many observ-
2304 S. SAITTAGAROON, S. KAWAKISHI and M. NAMIKI

ers. 13 ) 2-Methylpyridine, the only significant TABLE III. YIELDS* OF FLAVOR COMPONENTS OBTAINED
peak found in chromatography of the basic FROM ROASTED COCONUT MEAT

fraction of unroasted coconut, has been iden-

Fractions Weight (%)
tified in a lactose--casein browning system,6)
cooked chicken,14) and roasted lamb fat,15) but Basic 26.61
no sensory property of this compound has Acidic 25.65
Weak acidic 23.71
been reported. The origins of both the furfuryl
Neutral 24.05
alcohol and 2-methylpyridine in unroasted co-
conut meat in this experiment are not known. * Yield was calculated as in Table I.
BHT was present in the volatiles; this anti- Total (flavor concentrate) = 31.9 mg/l 00 g coconut
meat=319 ppm.
oxidant was probably added in the commercial
processing. Dibutylphthalate was a conta-
/2 17
minant in the distilled water, solvents, or re-
agents used in the isolation. 16 ) Most of the
alcohols and aldehydes reported in coconut
meat by Lin and Wilkens3) could not be iden-
tified in this experiment, probably because of
differences in sample preparation and analyti-
cal methods.
/9
14
Volatile components of roasted coconut (1)

~
18
Table. III lists the approximate yield of the
~
/3
flavor concentrate and fractionated volatiles 22

from roasted coconut meat. The flavor com-

pounds obtained corresponded to 319 ppm of
the coconut. The basic fraction was signifi-
cantly larger than that from the unroasted
one. Figure 2 shows the chromatogram from
GC-MS analysis of the flavor concentrate, and
Table IV summarizes compounds identified in
the volatiles of the roasted coconut; most of
the lactones, esters, and ketones identified in
unroasted coconut are similarly present,
though in a lesser extent, in the volatiles of
roasted coconut. In addition to these com-
pounds six pyrazines, two furans, and two
pyrroles were newly observed in the volatiles
of roasted coconut. These are assumed to be
Maillard reaction products and known to have
roasted, pungent, and nut-like odors. The
marked odor change. when coconut was
roasted could be attributed to the develop-
ment of these pyrazines, furans, and pyrroles
which, coupled with the mild sweet odor of
lactones and esters, made the unique strong,
sweet and nut-like aroma of the roasted coco-
nut.
In another experiment carried out to iso-
20 30
10
Retention time (min)
FIG. 2. Chromatogram from GC-MS Analysis of the
Flavor Concentrate from Roasted Coconut.
1, 2-methyl-5-ethylpyrazine; 2, 2,6-diethylpyrazine; 3, un-
known; 4, 2,6-diethyl-3-methylpyrazine; 5, oxidized ether
product; 6, 2-undecanone; 7, furfuryl alcohol; 8, ethyl
decanoate; 9, unknown; 10, 2-tridecanone; 11, ethyl do-
decanoate; 12, delta-octalactone; 13, unknown; 14,
ethyl-5-hydroxyoctanoate; 15, ethyl tetradecanoate; 16,
unknown; 17, deltadecalactone; 18, ethyl-5-hydroxy-
decanoate; 19, delta-dodecalactone; 20, 21, unknowns;
22, DBP.
late main part of sweet aroma components by
direct solvent extraction, roasted coconut meat
was extracted with acetone using a Soxhlet
apparatus. The acetone extract was evaporated
and yielded an oily fraction which possessed a
sweet aroma. Lipids were separated from the
oil fraction by countercurrent distribution ex-
 Aroma Constituents of Roasted Coconut 2305

TABLE IV. IDENTIFIED VOLATILE COMPONENTS OF ROASTED COCONUT MEAT

Abundance
Compounds MS data
(ppm)

Lactones
delta-Octalactonee 56 99 (100), 71 (85), 42 (65), 70 (62), 55 (48), 114 (17),
109 (11),142 M+ (3)
delta-Decalactone e 58 99 (100), 71 (46), 70 (44), 43 (40), 42 (37), 55 (33),
114 (15), 170 M+ (1)
delta-Dodecalactonee 5 99 (100), 70 (30), 43 (30), 71 (28), 57 (26), 114 (15),
198 M+ (1)
Esters
Ethyl octanoate e 5 88 (100), 43 (42), 57 (37), 101 (28), 127 (22), 172 M + (2)
Ethyl~5-hydroxy-octanoatee 2 99 (100), 88 (66), 55 (34), 70 (25), 43 (25), 145 (17)
Ethyl decanoate e 9 88 (100), 101 (78),43 (41),57 (31),70 (31),200 M+ (9)
Ethyl-5-hydroxy-decanoate e 15 88 (100), 99 (75), 71 (50), 55 (46), 145 (37), 43 (37)
Ethyl dodecanoate e 6 88 (100), 101 (52),57 (46),43 (41),71 (30),228 M+ (8)
Ethyl tetradecanoate e 2 57 (100),88 (68), 43 (37), 165 (36), 101 (32),256 M+ (4)
Ketones
2-Undecanone e 58 (100), 43 (58), 59 (32), 71 (29), 91 (26), 108 (10),
170 M+ (6)
2-Tridecanone e 6 58 (100), 43 (52),59 (51),71 (40),85 (16), 198 M+ (7)
Pyrazines
Ethylpyrazine 3 94 M+ (100),57 (91), 45 (73),71 (73),67 (55)
2,5-Dimethylpyrazine 2 108 M+ (100), 42 (88), 39 (23), 40 (22), 81 (15)
2~Methyl-5-ethylpyrazine 2 121 (100), 122 M+ (76),43 (63),39 (30),56 (30),94 (17)
2,6-Diethylpyrazine 3 135 (100), 136 M+ (95),42 (53),56 (25), 108 (41),
121 (14)
2,6-Diethyl-3-methylpyrazine 43 (100), 149 (78), 150 M + (67), 135 (33), 56 (28),
122 (17)
Trimethylpyrazine 3 42 (100),43 (93), 122 M+ (89), 121 (47),81 (23), 39 (21)
Pyrroles
2-Acetylpyrrole 4 94 (over scale), 109 M+ (100),66 (61), 39 (31)
5-Methyl-2-formylpyrrole 1 109 M + (100), 108 (83), 57 (70), 43 (37), 53 (35)
Furans
Dimethylfuran c 6 96 M + (100), 95 (92), 43 (88), 39 (56), 57 (30)
5-Methylfurfural .3 110 M+ (100),57 (78), 109 (65), 43 (56), 71 (44),85 (27)
Furfuryl alcohol e 5 98 M+ (100),97 (56),81 (51), 39 (40), 42 (37),
53 (31), 69 (30), 70 (28)
M iscellaneous
Dichlorobenzene 2 146 (100), 148 M+ (70), 43 (40), 111 (35), 75 (26)
BHTe 8 57 (100), 205 (88), 71 (58), 43 (43), 85 (35),
220 M+ (30), 97 (31)
10 149 (100), 45 (27), 57 (27), 150 (25), 205 (14),
223 (14), 278 M+ (2)

C Tentatively identified.
d Probable solvent artifact.
e Identified in volatiles of unroasted coconut meat.

traction using a binary system formed by
mixing equal volumes of hexane and 87%
ethanol. The ethanol phase, which possessed
an aroma, was extracted with ether, and then
the concentrated extract was fractionated on a
DEAE cellulose column, eluting with a chlo-
roform and methanol mixture with a stepwise
increase in the amount of methanol. The frac-
tion eluted with pure chloroform and possess-
ing a sweet aroma was concentrated and sub-
jected to a capillary column GC-MS analysis.
In addition to most of the compounds listed in
Table IV, gamma-crotonolactone, gamma-
butyrolactone, delta-hexalactone, delta-
2306 S. SAITTAGAROON, S. KAWAKISHI and M. NAMIKI
TABLE V. YIELDS* OF FLAVOR COMPONENTS OBTAINED
FROM ROASTED-DEFATTED COCONUT MEAL
Fractions Weight (%)
Basic 29.64
Acidic 15.86
Weak acidic 2.89
Neutral 51.61
* Yield was calculated as in Table I.
Total (flavor concentrate) =47. 12 mgj57.24 g of
roasted-defatted coconut meal = 823 ppm.
tetradecalactone, ethyl carproate, lauric acid,
cyclotene, and maltol were newly identified.
These lactones have been described as having
sweet and buttery aromas and the last two
compounds have sweet aromas.
Volatile components of roasted-defatted co-
conut meal
To study the role of coconut lipids to the
roasted coconut flavor, shredded-dried co-
conut was ground, defatted and roasted as
described. The roasted defatted meal possessed
a strong nut-like and burnt odor but not the
sweet aroma. Table V lists the approximate
yield of the flavor concentrate and each frac-
tion. The total amount of the flavor com-
pounds was 47.12mgj57.24g defatted meal
which is equivalent to 832 ppm of the defat-
ted meal. Compared to the roasted coconut,
the amounts of the basic and neutral frac-
tions were significantly larger while those of
the acidic and weak acidic fractions were de-
pleted. Table VI lists identified compounds in
the volatiles of roasted-defatted coconut meal:
seventeen pyrazines which were present in
the basic fraction, five furans, two each of
pyrroles and ketones in the neutral fraction,
and some other minor compounds. A great
increase in the strong nut-like and burnt
odor and the deficiency in sweet aroma
were considered to be caused by absence of
the fractions of delta-Iactones and esters and
a significant increase in the Maillard reaction
products. This shows that the mild sweet and
pleasant aroma is dominated by lipid-
derived volatiles. The increase in the pyra-
zines and other Maillard reaction products
by removal of lipids is similar to that observed
by Mottram and Edwards 17 ) who studied
the role of triglycerides and phospholipids
in the development of the aroma of cook-
ed beef and found that remo..val of both tri-
glycerides and phospholipids caused a sig-
nificant decrease in the quantities of aliphatic
aldehydes and alcohols, with a large increase
in the amount of pyrazines. The large increase
in pyrazines and other Maillard reaotion pro-
ducts observed here, which is approximatly 15
times that of the roasted one and far exceeds
the increased concentration of protein, was
probably largely due to the absence of lipids or
their degradation products which are believed
to inhibit the formation of Maillard reaction
products 17 ) and little of less the higher level
of protein providing precursors for their,
formation.
Acknowledgment. We thank Drs. K. Hayashi, J.
Okumura, and T. Yanai of Kawasaki Research Labora-
tories of T. Hasegawa Co., Ltd., for performing the
capillary column GC-MS analyses of samples of the
preliminary experiments and valuable discussions on the
interpretation of mass spectra.
REFERENCES
1) R. R. Allen, Chem. Ind. (London), 1560 (1965).
2) J. S. Pai, S. S. Lomanno and W. W. Nawar, J. Am.
Oil Chem. Soc., 56, 494 (1979).
3) F. M. Lin and W. F. Wilkins, J. Food Sci., 35, 538
(1970).
4) H. A. Bondarovich, A. S. Giammarino, J. A.Renner,
F. W. Shephard, A. J. Shingler and M. A. Gianturco,
J. Agric. Food Chem., 15, 36 (1967).
5) H. A. Bondarovich, P. Friedel, V. Krampl, J. A.
Renner, F. W. Shephard and M. A. Gianturco, J.
Agric. Food Chem., 15, 1093 (1967).
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Food Chem., 18, 13 (1970).
7) A. Ferretti andY. P. Flanagan, J. Agric. Food Chem.,
19, 245 (1971).
8) P. Friedel, V. Krampl, T. Radford, J. A. Renner, F.
W. Shephard and M. A. Gianturco, J. Agric. Food
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2329 (1974).
 Aroma Constituents of Roasted Coconut 2307

T ABLE VI. IDENTIFIED VOLATILE COMPONENTS OF ROASTED-DEFATTED COCONUT MEAL

Abundance
Compounds MS data
(ppm)

Pyrazines
Methylpyrazine 9 . 94 M + (100), 43 (100), 39 (39), 53 (29)
2,3-Dimethylpyrazine 8 67 (100), 108 M+ (97), 42 (44), 40 (30)
2,5-Dimethylpyrazine 4 42 (100), 43 (87), 108 M+ (74), 39 (44), 81 (13)
2,6-Dimethylpyrazine 28 42 (100), 108 M+ (71), 39 (43), 40 (29), 43 (23),
107 (16),81 (14)
2- Methyl-3-ethylpyrazine 28 121 (100), 122 M+ (80), 39 (38), 67 (34), 94 (23), 80 (19)
2-Methyl-5- or -6-ethylpyrazine 3 121 (100), 122 M+ (59), 39 (47), 43 (38), 56 (17), 94 (17)
Trimethylpyrazine 7 42 (100), 122 M+ (52),43 (50), 39 (31),81 (18)
2,6-Diethylpyrazine 32 135 (100), 136 M+ (78), 42 (65), 43 (63), 39 (52),
56 (30), 108 (22), 107 (17)
2-Ethyl-3,5-dimethylpyrazine 3 43 (100), 135 (31), 136 M+ (20),45 (17), 39 (15), 42 (14)
2,5-Dimethyl-3-ethylpyrazine 6 43 (100), 135 (83), .136 M+ (64), 42 (42), 39 (34),
56 (20), 107 (14), 108 (14), 121 (13)
2,3-Diethyl-5-methylpyrazine tr 150 M+ (100), 149 (67), 135 (60),56 (50)
2,5-Dimethyl-3-isopentyl 39 122 (100), 39 (63), 41 (44), 42 (34), 163 (8),
pyrazine 178 M+ (tr)
6,7-Dihydro-5H-cyclopenta 4 119 (100),120 M+ (77), 39 (66),108 (64),41 (44),
pyrazine 65 (38), 121 (28), 122 (28)
2-Methyl-6,7-dihydro-5H- 3 134 M+ (100), 133 (95),39 (95),66 (66)
cyclopentapyrazine
5-Methyl-6,7-dihydro-5H- 4 119 (100), 122 (33), 39 (31), 121 (30), 134 M+ (29),
cyclopentapyrazine 43 (26), 78 (23), 108 (21)
~(or 3),5-Dimethyl-6,7-dihydro- 6 133 (100), 148 M+ (29),39 (28), 147 (28)
5H -cyclopentapyrazine
3-Methyl-2(2/-furyl)pyrazine c tr 41 (100), 39 (95), 44 (95), 160 M+ (86), 52 (67),
92 (62), 149 (57)
fyrroles
2-AcetylpyrroIe 39 94 (100), 109 M+ (64), 66 (56), 39 (35)
5-Methyl-2-formylpyrrole 2 109 M+ (100), 80 (90), 53 (87), 108 (77), 57 (63)
Furans
Furfural 16 39 (100), 96 M+ (76), 95 (64), 43 (51), 44 (50)
5-Methylfurfural tr 110 M+ (100), 109 (80), 53 (87), 108 (77), 57 (63)
Acetylfuran 7 43 (100), 95 (93), 39 (50), 110 M+ (41), 44 (38)
Furfurylalcohol 39 98 M+ (100), 41 (96), 53 (86), 81 (73), 39 (73)
Furfurylmethylketonec 58 82 (100), 54 (38), 124 M+ (21), 109 (8)
Ketones
6-Methyl-6-hepten-2-one 47 43 (100), 55 (87), 69 (68), 41 (55), 111 (45), 126 M+ (24)
5-Methyl-3-hexen-2-one 24 43 (100), 41 (74),69 (52),112 M+ (46),97 (37)
Miscellaneous
2-Methylpyridine 6 93 M+ (100), 66 (46), 65 (23), 39 (23), 92 (12), 94 (8)
Benzaldehyde 13 43 (100), 95 (85), 39 (63), 67 (57), 77 (49), 106 M+ (44)
Benzothiazole 16 135 M + (100), 39 (46), 44 (46),' 41 (36), 43 (36),
55 (36), 108 (32)
BHT 15 57 (100), 205 (88), 71 (58), 43 (43), 85 (35),
220 M+ (30), 97 (31)

c Tentatively identified.

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