Chemistry is the experimental and theoretical study of materials on their properties at both the macroscopic and microscopic levels. 112275-50-0, Name is tert-Butyl 1,4-diazepane-1-carboxylate, molecular formula is C10H20N2O2. In an article, author is FISCHER, N,once mentioned of 112275-50-0, SDS of cas: 112275-50-0.
ANALYTICAL INVESTIGATION OF THE FLAVOR OF CUPUACU (THEOBROMA-GRADIFLORUM SPRENG)
The Cupuacu (Theobroma grandiflorum Spreng.) tree, a relative of cocoa (Theobroma cacao L), is indigenous to Amazonia, Brazil. The pulp of its fruits is consumed e.g. in juices, ice creams or bakery fillings, especially in Brazilian Belem region. As a part of our ongoing project aimed at the investigation of less common tropical fruit flavors, the flavor of cupuacu pulp was analyzed. Flavor extracts were prepared by using vacuum distillation, solid phase extraction and simultaneous steam distillation-extraction (SDE). The concentrates were evaluated sensorially, and analyzed by means of GC-, GC/MS- and GC-O techniques. Several major to minor components of sensory importance for the cupuacu flavor were identified along with a number of trace constituents with very high flavor impact. The portion of short-chain acids, responsible for the typical acidic aspects of cupuacu flavor, is mainly associated with the fibrous part of the pulp, whereas the distillate is dominated by several esters. 2-Ethyl-5-methyl-4-hydroxy-3(2H)-furanone could be identified as an important trace component in the concentrate obtained by solid-phase extraction on RP-18 material. Thermal treatment of cupuacu pulp produced additionally a bread-like flavor impression, for which 2-acetyl-1-pyrrolin was found to be responsible.
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Reference:
Pyrroline – Wikipedia,
,1-Pyrroline | C4H7N – PubChem