Vitzthum, O. G.; Werkhoff, P.; Hubert, P. published an article in 1975, the title of the article was Volatile components of roasted cocoa. Basic fraction.Category: quinoxaline And the article contains the following content:
Roasted cocoa volatiles were isolated using the following technique:extraction with supercritical CO2 under pressure followed by atm. steam distillation; adsorption on Porapak Q and subsequent extraction with purified diethylether; separation of the organic phase into basic and neutral fractions. Identification of basic cocoa aroma constituents was accomplished by mass spectrometry in combination with a 200m × 0.31 mm i.d. glass capillary column. For the 1st time 59 compounds are reported in roasted cocoa including alkyl-, alkenyl, acyl-, furyl- and alicyclic pyrazines, pyridines, quinoxalines, oxazoles, quinoline [91-22-5] and methyl o-aminobenzoate [134-20-3]. The CO2-extraction process described is generally applicable to studies on volatile aroma constituents in food odor research. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Category: quinoxaline
The Article related to cocoa volatile compound, flavor compound cocoa, Foods: Vegetable Origin and other aspects.Category: quinoxaline
Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider