Black volatile constituents

B. Willhalm and G. Ohloff An investigation of the tea aroma. Part 1. New volatile black tea constituents. Helv Chim Acta 1974 57 1301. 

Hubert. New volatile constituents of black tea aroma. J Agr Food Chem 1975 23(5) 999. CS039... 

DG149 Buttery, R. G., D. R. Black, W. F. DC161 Addon, L. C. Ling, and R. Teranishi. Identification of additional volatile constituents of carrot roots. J Agr Food Chem 1979 27(1) 1. 

Verschueren, K. (1996) Handbook of Environmental Data on Organic Chemicals, 3rd Ed., New York, Van Nostrand Reinhold, pp. 1600-1603 Vitzthum, O., Werkhoff, P. Hubert, P. (1975) New volatile constituents of black tea aroma. J. agric. Food Chem., 23, 999-1003... 

Blacks used to produce conductive and antistatic plastics are chiefly high-structure furnace blacks with relatively fine particles and low contents of volatile constituents. Black concentrations are around 10-40% for conductive systems. Antistatic plastics (e.g., cable sheathing and floor coverings) contain 4-15% carbon black. 

ASPHALT (or Asphaltuim). [CAS 8052-42-4]. A semisolid mixture of several hydrocarbons, probably formed because of the evaporation of the lighter and more volatile constituents, It is amorphous, of low specific gravity, 1-2, with a black or brownish-black color and pitchy luster. Notable localities for asphaltum are the Island of Trinidad and the Dead Sea region, where Lake Asphaltites were long known to the ancients. See also Coal Tar and Derivatives and Petroleum. 

Coke (Coke in Fr or ftal Cok or coque in Span Koks in Ger or Rus). Coke is the solid residue which remains when certain types of bituminous coals are heated in retorts or special ovens (such as "behive type) to high temps out of contact with air until practically all of the volatile constituents are removed. Coke consists principally of C and of small amts of S, H, N, O mineral matter present in the original coal. It is a hard, cellular form, porous substance, ranging in color from silvery gray to dull black. Its true density 1.85 -1.90, is higher than that of coal, but its bulk d is lower because of porosity... 

The volatile constituents of canned Black Perigord Truffles (Tuber Melanosporum) were analysed by dynamic headspace concentration gas chromatography - mass spectrometry. A total of 36 compounds were identified and described for the first time as canned black truffle aroma constituents. The modification of flavor and the possible formation of the compounds due to the heating treatment are discussed. 

Rosin is sometimes used to refer to certain resins, especially the natural exudates of fir and pine trees, and in such designations as rosin-tree for the South African shrub Cineraria resinifera. Strictly speaking, rosin is the residue after distillation of the volatile components of the whole resin, again, especially of fir and pine resins. The term is synonymous to colophony. In modern practice, colophony is obtained by vacuum distillation of the volatile constituents of resin in the absence of air. The product retains the typically yellow color of the original resin. In earlier times, the resin was heated in open vessels and the product was brown or black and partially pyrolyzed it was, in fact, pitch. Because of this ambiguity, it is best to avoid the word rosin altogether. 

Recent work has shown the presence of pyrazine and 2,6-dimethylpyrazine in leek (75), pyrazine and alkylpyrazines in the volatile constituents of tamarind (76), five alkylpyrazines in soong-neung (extract of cooked and roasted rice) (77) and in shoyu (soy sauce) (78), and alkylpyrazines in white bread (79). Murray and Whitfield (80) have examined vegetable tissue for 2-isopropyl-, 2is-butyl-, and 2-isobutyl-3-methoxypyrazines and observed at least one of these compounds in 23 of the 27 samples studied. 2-Methylpyrazine and 2,5- and 2,6-dimethylpyrazines have been determined in black tobacco and in the smoke of nonfilter cigarettes made from these tobaccos (81). 

Several sulfur compounds have been detected as volatile constituents of truffles. 2,4-Dithiapentane is a major component of the volatile aromatic compounds of the Italian white truffle, Tuber magnatum. Over 120 compounds have been detected in the black Perigord truffle, T. melanosporum. These include dimethyl sulfide, 2-methylbutanol, 2-methylpropanal and2-methylpropan-l-ol. The nutty and earthy flavour is attributed to anisoles and polymethoxybenzenes. Truffles also produce a volatile steroid, androst-16-en-3-one (7.67), which when more concentrated has an unpleasant smell. The combination of these compounds produces an odour that is a powerful animal attractant. The capacity of animals to detect the presence of underground black truffles by these substances has been evaluated by burying samples of the different compounds. The animals located the dimethyl sulfide lure as well as the black truffle flavouring. 

Buttery R.G., Seifert R.M., Guadagni D.G., Black D.R. and Ling L.C. (1968) Characterization of some volatile constituents of carrots. J. Agric. Food Chem. 16, 1009-15. 

Wilson, R.A., B.D. Mookherjee, and J.F. Vinals A comparative analysis of the volatile constituents of Virginia, hurley, Turkish and black tobaccos 184th Natl. ACS Mtg., Kansas City KS, Agr. Food Chem. Paper 38 (1982). 

The determination of mustard oil in other edible oils is based on the detection and estimation of allyl-isothiocyanate, a volatile constituent present in mustard oil but not in other edible oils. The Association of Official Analytical Chemists (AOAC) method consists of distilling the sample, and precipitating the allylisothiocyanate as a black precipitate and dark color with silver nitrate. The intensity of the dark color and the amount of black precipitate formed are directly related to the amount of mustard oil present.The detection sensitivity is about 0.05% of mustard oil in other edible oils. Erucic acid is characteristic of mustard and rape, and hence the estimation of erucic acid number by selective oxidation to dihydroxybehenic acid with KMn04 can be used as an index of the purity of rapeseed and mustard oils. ... 

Furanosesquiterpenoids. The discovery of the phytoalexin character of ipomeamar-one led to many studies on volatile constituents of black-rotted sweet potato and related substances (e.g., Kubota 1958 Kato et al. 1971 Yang et al. 1971 Burka et al. 1974, 1977, 1981 Inoue et al. 1977 Schneider et al. 1984). They have been summarized in a biogenetic scheme comprising 25 sesquiterpenoid stress metabolites plus 4 decomposed derivatives by Schneider et al. (1984 and references therein). Beside others the following compounds listed in the biogenetic pathway of Fig. 7.7 could be isolated as stress metabolites of sweet potatoes in addition to ipomeamarone ... 

Krasowski MD, McGehee DS, Moss J (1997) Natural inhibitors of cholinesterase Implications for adverse drug reactions. Can J Anaesth 44 525-534 Kubota T (1958) Volatile constituents of black-rotted sweet potato and related substances. Tetrahedron 4 68-86... 

Gianturco, M. A., R. E. Biggers, and B. H. Ridling Seasonal Variations in the Composition of the Volatile Constituents of Black Tea. A Numerical Approach to the Correlation Between Composition and Quality of Tea Aroma. J. Agric. Food Chem. 22, 758 (1974). 

Volatiles or Aroma. The essential oil, or aroma, of tea provides much of the pleasing flavor and scent of green and black tea beverages. Despite this, volatile components comprise only - 1% of the total mass of the tea leaves and tea infusions. Black tea aroma contains over 300 characterizing compounds, the most important of which are terpenes, terpene alcohols, lactones, ketones, esters, and spiro compounds (30). The mechanisms for the formation of these important tea compounds are not fully understood. The respective chemistries of the aroma constituents of tea have been reviewed... 

Tarsal, metatarsal, caudal, interdigital and preorbital glandular structures have been described in the black-tailed deer, Odocoileus hemionus columbianus. The tarsal organ received considerable attention from chemists and behavioral scientists during the early years of chemical research on mammalian semiochemicals. The major constituent of the complex mixture of volatile compounds associated with the tarsal hair tuft of this mule deer, (Z)-6-dodecen-4-olide [ 125], was subsequently found to be a mixture of the R and S enantiomers in a ratio of 89 11 respectively [ 126]. It was later found that this compound does not originate in the tarsal structure itself, but that it is extracted from the animal s urine by the tarsal hair tuft, which is specially adapted to extract lipids from urine [127]. 

---