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Related Concept Videos

NMR Spectroscopy of Aromatic Compounds01:14

NMR Spectroscopy of Aromatic Compounds

6.6K
Aromatic compounds can be identified or analyzed using proton NMR and carbon‐13 NMR. Typically, aromatic hydrogens or hydrogens directly bonded to the aromatic rings are strongly deshielded by the aromatic ring current. Therefore, they absorb in the range of 6.5–8.0 ppm in proton NMR spectra. For instance, aromatic hydrogens directly bonded to the benzene ring absorb at 7.3 ppm. However, aromatic hydrogens of larger rings absorb farther upfield or downfield than the ideal range.
6.6K
Aromatic Compounds: Overview01:25

Aromatic Compounds: Overview

15.3K
In general, the term ‘aromatic’ indicates a pleasant smell or fragrance from fresh flowers, freshly prepared coffee, etc. In the early history of organic chemistry, many benzene derivatives were isolated from the pleasant odor oils of the plants. For example, vanillin was isolated from the oil of vanilla, methyl salicylate from the oil of wintergreen, and cinnamaldehyde from the oil of cinnamon. They all had a pleasant odor; hence the name aromatic was given.
In 1825, Faraday isolated...
15.3K
Mass Spectrometry: Aromatic Compound Fragmentation01:23

Mass Spectrometry: Aromatic Compound Fragmentation

2.6K
Upon ionization, aromatic compounds generate a molecular ion that is observed as a prominent peak in their mass spectra. For example, the molecular ion peak for benzene appears at a mass-to-charge ratio of 78, while toluene is observed at a mass-to-charge ratio of 92. The molecular ion benzene is highly stable and does not readily undergo further fragmentation due to the significant amount of energy required to disrupt the aromatic stability of the benzene ring. In contrast, the molecular ion...
2.6K
Aromatic Hydrocarbon Anions: Structural Overview01:18

Aromatic Hydrocarbon Anions: Structural Overview

4.2K
Neutral hydrocarbons like cyclopentadiene with an odd number of carbon atoms and one intervening CH2 group in the ring are not aromatic. Cyclopentadiene with 4 π electrons does not satisfy the 4n + 2 π electron rule. Additionally, the intervening CH2 group is sp3 hybridized and lacks a vacant p orbital, thereby interrupting the overlap of p orbitals in a continuous manner and preventing the delocalization of π electrons throughout the ring.
Due to the absence of continuous...
4.2K
¹H NMR Signal Integration: Overview00:58

¹H NMR Signal Integration: Overview

4.0K
The intensity of a signal, which can be represented by the area under the peak, depends on the number of protons contributing to that signal. The area under each peak is shown as a vertical line called an integral, with the integral value listed under it, as seen in the proton NMR spectrum of benzyl acetate. Each integral value is divided by the smallest integral value to obtain the ratio of the number of protons producing each signal. The ratio reveals the relative number of protons and not...
4.0K
Criteria for Aromaticity and the Hückel 4n + 2 Rule01:20

Criteria for Aromaticity and the Hückel 4n + 2 Rule

14.5K
Like benzene, cyclobutadiene and cyclooctatetraene are cyclic compounds with alternate single and double bonds. However, their chemical behavior differs from benzene, as they are unstable and not aromatic. So, what are the structural characteristics of unsaturated compounds categorized as aromatic?  
For the first time, Eric Hückel, a German chemical physicist, derived a set of structural features for a compound to be classified as aromatic. This is now known as Hückel’s rule or the 4n +...
14.5K

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Fruit Volatile Analysis Using an Electronic Nose
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Aroma characterization based on aromatic series analysis in table grapes.

Yusen Wu1, Shuyan Duan1, Liping Zhao1

  • 1Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.

Scientific Reports
|August 5, 2016
PubMed
Summary

This study identified key aroma compounds in table grapes, revealing esters and terpenes significantly impact pulp and skin aromas. Fatty and balsamic notes were preferred, suggesting specific compounds can guide grape breeding and cultivation.

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Area of Science:

  • * Food Science and Technology
  • * Horticulture and Viticulture
  • * Analytical Chemistry

Background:

  • * Aroma significantly influences table grape quality, yet key aroma compounds and series remain largely unidentified.
  • * Understanding grape aroma profiles is crucial for breeding and cultivation advancements.

Purpose of the Study:

  • * To identify key aroma compounds and characterize aroma series in table grape cultivars.
  • * To establish aroma profiles and analyze their relationship with cultivar types and sensory preferences.
  • * To identify potential indicator compounds for improving table grape breeding and cultivation.

Main Methods:

  • * Gas chromatography-mass spectrometry (GC-MS) was used to identify 67 aroma compounds in 20 table grape cultivars.
  • * Hierarchical Cluster Analysis (HCA) and Principal Component Analysis (PCA) were applied to analyze aroma profiles.
  • * Sensory evaluation was conducted to determine preferred aromatic series.

Main Results:

  • * Identified 67 aroma compounds, with 20 in pulp and 23 in skin being active contributors.
  • * Ester content dominated pulp aroma, while terpene content was key for skin aroma.
  • * Aroma profiles were classified into distinct groups using HCA and PCA, correlating with cultivar types (e.g., 'Kyoho' and Muscat).

Conclusions:

  • * Fatty and balsamic aroma series, characterized by β-ionone and octanal, were identified as preferred.
  • * Specific aroma compounds like esters and terpenes are crucial for pulp and skin aroma, respectively.
  • * Identified indicator compounds can guide future table grape breeding and cultivation strategies for enhanced quality.