J Jg VOLATILE ALCOHOLS AND CARBONYL COMPOUNDS 



that they are related to the fatty acids, long-chain alcohols, etc. (Chapters 5 and 6). On 

 the other hand the presence of branched chains, odd numbers of carbon atoms, and oxygen 

 atoms at unexpected positions indicates that considerably more clarification is needed. 

 In studies on the origin of banana aroma, Hultin and Proctor (13) added various possible 

 substrates to a crude enzyme preparation from bananas and concluded that valine might 

 be a precursor of volatile terpenoids, and oleic acid of straight-chain aldehydes and ke- 

 tones such as 2-hexenal and 2-pentanone. 



GENERAL REFERENCES 



Guenther, E., The Essential Oils 6 vols. , D. Van Nostrand Co. , Inc., N. Y. (1948-1952). 

 Meigh, D. F. "Volatile Alcohols, Aldehydes, Ketones and Esters" in Paech and Tracey 



2 403. 

 Moncrieff, R. W. , The Chemical Senses 2nd ed. , John Wiley, N. Y. , 1951. 



BBLIOGRAPHY 



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4. Corse, J. and Dimick, K. P., Flavor Research and Food Acceptance 1958 302 (Chem. Abstr. 53 5534 (1959). 



5. Ikeda, R. M. , Rolle, L. A., Vannier, S. H. , and Stanley, W. L. , ]. Agric. Food Chem. 10 98 (1962). 



6. Attaway, J. A., Wolford, R. W. , and Edwards, G. J., ]. Agric. Food Chem. 10 102 (1962). 



7. Holley, A. D. and Holley, R. W. , Anal. Chem. 24 216 (1952). 



8. Meigh, D. F. , Nature 169 706 (1952). 



9. Gordon, B. E. , Wopat, F. , Burnham, H, D. , and Jones, L. C, AnaL Chem. 23 1754 (1951). 



10. Meigh, D. F. , Nature 170 579 (1952). 



11. Roberts, ]. D. and Green, C. , ]. Am. Chem. Soc. 68 214 (1946). 



12. Thompson, A. R. , Austral. ]. Sci. Res. B4 180 (1951). 



13. Hultin, H. O. and Proctor, B. E. , Food Technol. 16 108 (1961). 



