Chemical Constituents of Odor Substances in Kra Thon (Millettia pendula) Sauce
Abstract
The aim of this work was to separate and characterize odor substances in Kra Thon sauce.
Frist, Kra Thon sauce samples were extracted with ethyl acetate and subsequently purified by
chromatographic techniques. Pure nine compounds were obtained and then characterized by
spectroscopic techniques. These compounds could be identified as 4-hydroxybenzaldehyde (1), 4-
hydroxyphenylacetonitrile (2), 3-(4-hydroxyphenyl)propionitrile (3), phenylacetic acid (4), 3-
phenylpropionic acid (5), 3-(4-hydroxyphenyl)propionic acid (6), 4-(4-hydroxyphenyl)butyric acid (7), 4-hydroxyphenylacetic acid (8) and 4-hydroxybenzoic acid (9); phenylacetic acid was the major
substance responsible for the odor in Kra Thon sauce.
Frist, Kra Thon sauce samples were extracted with ethyl acetate and subsequently purified by
chromatographic techniques. Pure nine compounds were obtained and then characterized by
spectroscopic techniques. These compounds could be identified as 4-hydroxybenzaldehyde (1), 4-
hydroxyphenylacetonitrile (2), 3-(4-hydroxyphenyl)propionitrile (3), phenylacetic acid (4), 3-
phenylpropionic acid (5), 3-(4-hydroxyphenyl)propionic acid (6), 4-(4-hydroxyphenyl)butyric acid (7), 4-hydroxyphenylacetic acid (8) and 4-hydroxybenzoic acid (9); phenylacetic acid was the major
substance responsible for the odor in Kra Thon sauce.
Keywords: Kra Thon (Millettia pendula) sauce, odor substances
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