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Food Chem

Title:		"Minor constituents of essential oils and aromatic extracts. Oximes derived from natural flavor and fragrance raw materials - Sensory evaluation, spectral and gas chromatographic characteristics"
Author(s):		Balcerzak L; Gibka J; Sikora M; Kula J; Strub DJ;
Address:		"Department of Bioorganic Chemistry, Faculty of Chemistry, Wroclaw University of Science and Technology, Wyb. Wyspianskiego 27, 50-370 Wroclaw, Poland. Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Zeromskiego 116, 90-924 Lodz, Poland. Department of Bioorganic Chemistry, Faculty of Chemistry, Wroclaw University of Science and Technology, Wyb. Wyspianskiego 27, 50-370 Wroclaw, Poland; Liquid Technologies sp. z o.o., Chelmonskiego 12, 51-630 Wroclaw, Poland. Electronic address: daniel.strub@pwr.edu.pl"
Journal Title:		Food Chem
Year:		2019
Volume:		20190729
Issue:
Page Number:		125283 -
DOI:		10.1016/j.foodchem.2019.125283
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"A small library of 57 low molecular weight oximes was prepared from fragrant aldehydes and ketones, and their olfactory profiles were determined. The most substantive and interesting in terms of the sensory impressions were (+)-isomenthone oxime (fresh, musty, green) and cyclocitral oxime (earthy with patchouli, moss and leather notes). The linear retention indices (LRI) were determined for DB-1, DB-5 and DB-WAX columns, and E/Z isomers of 22 out of 57 compounds were resolved on the DB-5 column. Attempts were made to resolve enantiomers of the chosen oximes on chiral GC columns. The best results were obtained by using a Cyclosil B column, on which the enantiomers of camphor, menthone, piperitone and carvone oximes were fully resolved. NMR and MS spectra were acquired to characterize the synthesized library. Gas chromatography-olfactometry was used to assess odoriferous properties of both isomers of oximes. In most cases both isomers possessed similar profile and intensity"
Keywords:		"Chromatography, Gas Odorants/analysis Oils, Volatile/*chemistry Olfactometry Oximes/*analysis/chemistry Stereoisomerism Volatile Organic Compounds/analysis Essential oils Food additives Fragrance Gas chromatography Nmr Odorant library Oxime;"
Notes:		"MedlineBalcerzak, Lucyna Gibka, Julia Sikora, Magdalena Kula, Jozef Strub, Daniel Jan eng England 2019/08/05 Food Chem. 2019 Dec 15; 301:125283. doi: 10.1016/j.foodchem.2019.125283. Epub 2019 Jul 29"