AbstractA concentrate of the volatile flavor of yellow passion fruit (Passiflora edulis f. flavicarpa) has been prepared. Investigation by gas liquid chromatography and mass spectrometry led to the identification of 165 compounds, 161 of which were not previously found in passion fruit. Some of these substances are new naturally occurring flavor compounds.

AbstractMore than twenty examples illustrate the recently developed oxidoketone‐alkynone‐fragmentation, whereby α,β‐epoxy‐ketones are cleaved under mild conditions with p‐toluenesulfonyl‐hydrazine to give acetylenic ketones or aldehydes.

Abstract4‐Methyl‐5‐(β‐hydroxyethyl)‐thiazole has been isolated from cocoa. This practically inodorous substance is accompanied by trace amounts of its dehydration product, 4‐methyl‐5‐vinyl‐thiazole, possessing a strong nut‐like odour. The RMN. and MS. spectra of the latter are described.

Cacao flavour has been extracted from the beans and analysed by classical methods. 29 new components have been isolated.

AbstractThe authors describe a new general synthesis of cis‐β‐ethylene aldehydes: the alkylation of 1‐methoxy‐1‐buten‐3‐yne to 1‐methoxy‐1‐alken‐3‐ynes followed by addition of methanol produces 1,1‐dimethoxy‐3‐alkynes. The catalytical reduction of these compounds to 1,1‐dimethoxy‐3‐alkenes followed by mild acidic hydrolysis yields cis‐β‐ethylene aldehydes.

AbstractThe acidic fraction of raspberry oil has been found to contain propionic, n‐ and iso‐butyric, n‐ and iso‐valeric‐, 2‐ and 3‐hexenoic acids, besides formic, acetic, caproic and octanoic acids which have already been reported.

AbstractA process for the removal of volatile flavor constituents directly from the fruits and the further concentration of the separated fruit flavor are described.

1 Preliminary investigations of raspberry oil have shown that carbonyls and alcohols are the most characteristic constituents.

AbstractThe 3,5‐dinitrobenzoates obtained from the neutral part of the vacuum distillates of 610 kg of fresh raspberries have been separated and examined by column and paper chromatography. The identification of 11 alcohols is described, four of which were known to be present in raspberries: cis‐3‐hexen‐1‐ol, 1‐hexanol, ethanol, methanol; seven are new: 3‐methyl‐3‐buten‐1‐ol, 1‐penten‐3‐ol, 1‐pentanol, trans‐2‐buten‐1‐ol, 1‐butanol, 3‐methyl‐3‐buten‐1‐ol, and geraniol; the identification of the last two has already been described in preliminary notes.

AbstractThe isolation of a new lactonic component from jasmine waxes and jasmine oil is described. This odoriferous compound is shown to be (‐)‐cis‐5‐pent‐2′‐enyl‐pentanolide‐(5,1).

Summary 2-Methyl-3-buten-2-ol has been isolated from the oil of French lavender and 3-methyl-2-buten-1-ol from the oil of raspberry.

AbstractThe isolation and identification of Geraniol in the oil of raspberries is described.

2-Methyl-3-buten-2-ol has been isolated from the oil of French lavender and 3-methyl-2-buten-1-ol from the oil of raspberry.

AbstractThe preparation of 4‐(p‐phenylazophenyl)‐semicarbazones in organic solutions and in highly diluted aqueous solutions has been described, as well as the separation and the identification of mixtures of these derivatives by chromatographic methods. Aldehydes and ketones form in good yield highly coloured 4‐(p‐phenylazophenyl)‐semicarbazones. These can be useful in analytical investigations. Some ketones do not react easily and their 4‐(p‐phenylazophenyl)‐semicarbazones are unstable under the mentioned chromatographic conditions. Jasmone gives no reaction at all.