Owen G. Tucknott

Fast atom bombardment mass spectrometry of the anthocyanins violanin and platyconin

Abstract Fast atom bombardment mass spectrometry (FABMS) of the acylated anthocyanin violanin confirmed its molecular mass (919) and gave a fragmentation pattern in agreement with its known structure. FABMS of the more complex flower pigment platyconin gave its accurate molecular mass as 1421.3740 and a fragmentation pattern suggesting that platyconin is delphinidin 3-rutinoside-5-glucoside with two mols of glucosylcaffeic acid attached to the glucose moiety of rutinose in a branched-chain arrangement.

The gas chromatographic-mass spectrometric examination of the volatiles produced by the fermentation of a sucrose solution

ZusammenfassungGaschromatographisch-massen-spektrometrische Analyse der während der Gärung einer Saccharoselösung gebildeten flüchtigen Substanzen hat zur endgültigen Identifizierung von 8 Alkoholen, 6 Carbonylverbindungen, 9 Acetalen, 25 Estern und 17 Säuren geführt. Es werden auch vorläufige Beweise für die Anwesenheit von 15 anderen Komponenten erbracht.SummaryGas chromatographic-mass spectrometric examination of the volatiles produced during the fermentation of a sucrose solution has led to the definite identification of 8 alcohols, 6 carbonyls, 9 acetals, 25 esters, and 17 acids, tentative evidence being presented for a further 15 components.

Nonanal in epicuticular wax of golden egg plums (Prunus domestica)

Abstract Nonanal was identified, as a major component, in the aldehyde fraction of the cuticular wax of the plum cultivar, Golden Egg. This compound was found to play an important role in the overall aroma of the plum.

Compounds associated with the surface lipid layer of watercress

Abstract The composition of the surface layer of watercress leaves, stems and flowers was examined using standard methods of wax analysis and GC/MS. The wax of watercress contains many classes of compounds commonly found in other plant waxes, viz. alkanes, primary alcohols, alcohol acetates, aldehydes and terpenes. The main aliphatic constituents were alkan-l-ols, chiefly hexacosan-l-ol. Many components were identified which were possible lipid degradation products and others were plant volatiles, such as thiocyanates, isothiocyanates, nonanal, dimethyl trisulphide and 3-phenylpropionitrile, trapped in the wax layer. The volatiles comprised ca 14% of the total extract. The wax from watercress flowers contained similar compounds to those from the leaves and stems. Several of the sulphur compounds trapped in the wax are reported to be significant in the flavour and aroma of different vegetables, and they probably also contribute to watercress odour, particularly as they accumulate during plant senescence.

The flavour components of plum@@@Geschmacksstoffe der Pflaumen: An examination of the aroma components present in a distillate obtained from fermented plum juice@@@Untersuchung der Aromabestandtede in einem Destillat aus gegorenem Pflaumensaft

ZusammenfassungGaschromatographie und Massenspektralanalyse der flüchtigen Bestandteile eines Destilates aus gegorenem Pflaumensaft führten zur Identifizierung von 54 Komponenten: 11 Hydroxyverbindungen, 1 Säure, 30 Ester, 4 Carbonylverbindungen, 3 Lactone und 5 Acetale. Von diesen Komponenten sind dreißig bisher in gegorenen Pflaumenerzeugnissen unbekannt. Auf Grund der Geruchsbeurteilung der aus dem Gaschromatographen austretenden Komponenten dürften Benzaldehyd, Linalool, Zimtsäuremethylester undγ-Decalacton maßgeblich an den pflaumenartigen Eigenschaften dieses Getränks beitragen. Von besonderem Interesse ist die Anwesenheit von Eugenol, im Gegenteil vom Methyleugenol, das in den ungegorenen Säften nachgewiesen wurde.SummaryGas chromatographic and mass spectrometric analysis of the volatiles present in a distillate from fermented plum juice led to the identification of 54 components comprising 11 hydroxy compounds, 1 acid, 30 esters, 4 carbonyls, 3 lactones and 5 acetals. Thirty of these compounds have not previously been reported in fermented plum products. Benzaldehyde, linalool, methyl cinnamate andγ-decalactone are believed, from odour evaluation of the gas chromatographic effluent, to make significant contribution to the plum-like character of this beverage. Of particular interest also is the presence of eugenol, rather than methyleugenol, reported in unfermented juice distillates.

Volatiles from the epicuticular wax of watercress (Rorippa nasturtium-aquaticum)

Abstract Volatiles from the epicuticular wax of watercress were collected by ether washing and examined using gas chromatographic and mass spectrometric analysi

The flavour components of plum

ZusammenfassungGaschromatographische und gaschromatographische-massenspektrometrische Analysen zeigten, daß die Aromastoffe der dosenkonservier ten Pflaumen, sowohl durch atmosphärische Destillation als auch nach der Kopfraum-Technik erhalten, quantitativ sowie qualitativ verschieden von denen der frischen Pflaumen sind. Es wurden 25 Komponenten identifiziert, darunter als Hauptbestandteile 3-Hydroxy-butan-2-on, Benzaldehyd, Nonanal und 2-Furfurol. Benzaldehyd und Nonanal zusammen mit Benzylacetat stellen einen bedeutsamen Beitrag zum Aroma dosenkonservierter Pflaumen dar.SummaryGas chromatographic and gas chromatographic-mass spectrometric examination of the aroma components of canned plums obtained by both atmospheric distillation and headspace techniques showed them to be both quantitatively and qualitatively different from those of fresh plums. 25 components were identified, the major ones being 3-hydroxy-butan-2-one, benzaldehyde, nonanal and 2-furaldehyde. Benzaldehyde and nonanal together with benzyl acetate are believed to make a significant contribution to the aroma of canned plums.