Hydrocarbons => aldehydes

The Kindler modification of the Willgerodt reaction uses sulfur and dry amines, ammonia, primary amines or secondary amines, which leads to the formation of thioamides (conversion of thioamides to amides cf Section 2.3.1.7). This reaction can also be extended to aldehydes, hydrocarbons and heterocyclic ketones. Due to the usually low to moderate yields this reaction has not found general application. 

Essences and extracts of 9 plants as well as safrole, coumarin and hydroxycoumarin, thujone and pinocamphone are explicitly prohibited (Art. 1320). Also forbidden is the use of salicyl aldehyde, hydrocarbons, pyridine derivatives, nitro compounds and organic nitrites (Art. 1321). 

The volatile fractions of many plants are isolated by steam distillation, distillation, or by solvent extraction (Banthorpe, 1991). The resulting volatile compounds that make up the essence or aroma of plants are called essential oils. Altiiough essential oils are comprised of many types of compounds, monoterpenes are major among them. These oils may also contain metabolically modified fatty acids, aldehydes, hydrocarbons, esters, phenylpropanoid compounds, acetylenic compounds, volatile alcohols, volatile alkaloids, phenylpro-panoids, and other shikimic acid derivatives. 

Eng, R. Sandler, S. I. Vapor-liquid equilibria for three aldehyde/hydrocarbon mixtures J. Chem. Eng. Data 1984,29.156-161... 

Chang et al. [73] and Nawar et al. [74] have identified many of the volatiles formed during deep fat frying. They have found numerous acids, alcohols, aldehydes, hydrocarbons, ketones, lactones, esters, aromatics, and a few miscellaneous compounds (e.g., pentylfuran and 1,4-dioxane) as products of deep fat frying. More recently, Wagner and Grosch [75] have studied the key contributors to French fry aroma. The list of key aroma compounds in French fries includes 2-ethyl-3,5-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 3-isobutyl-2-methoxypyrazine, (E,Z), (E,E)-2,4-decadienal, trans-4,5-epoxy-(E)-2-decenal, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, methylpropanal, 2- and 3-methylbutanal, and methanethiol. If one examines this list, it is obvious that the Maillard reaction (pyrazines, branched chain aldeydes, furanones, and methional), and lipid oxidation (nnsaturated aldehydes) are the primary sources of this characteristic aroma. 

Chicken breast meat Prunus mume extract Decrease volatile aldehydes hydrocarbons Jo et al., 2006... 

Generally, these bundles will be cleaned for heat transfer, but some have reported excess pressure drop. These cases were almost always due to the salts and can be solved by steam and/or water injection. These bundles can usually be chemically cleaned. To date, only NaOH, TSP, sodium metasilicate, surfactants, and acid/ aldehydes were used. An acid/aldehyde/hydrocarbon emulsion also can be used to clean these units. 

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