Research on the aromas. On the aroma of coffee. I

The analysis of a coffee concentrate is described: 202 constituents have been identified, 154 of which for the first time. Some of these compounds are new chemicals; their synthesis is described. Most identifications are based upon mass spectrometry combined in many cases with IR. spectrometry and comparison with reference compounds. MS. and IR. data are given in detail. The analysis shows that a large number of minor constituents is present, many of which could not be identified.     

b1Σ+ Emissions from group V–VII diatomic molecules. b 0+ → X1 0+, X2 1 emissions of AsI and SbI

Chemiluminescence from the b 0⁺ → X₁ 0⁺ band system of AsI and of the b 0⁺ → X₁ 0⁺, X₂ 1 systems of SbI in the near-infrared spectral region has been observed in a discharge flow system. Analysis of the spectra led to the spectroscopic constants (in cm^?1) of AsI: ω_e(X₁, X₂) = 257 ± 2, ω_ex_e(X₁, X₂) = 0.82 ± 0.2, T_e(b 0⁺) = 11738 ± 5, ω_e(b 0⁺) = 271 ± 2, ω_ex_e(b 0⁺) = 0.66 ± 0.2, and of SbI: T_e(X₂ 1) = 965 ± 10, ω_e(X₁, X₂) = 206 ± 6, T_e(b 0⁺) = 12328 ± 10, ω_e(b 0⁺) = 211 ± 6. The intensity ratio of the two sub-systems b 0⁺ → X₂ 1 and b 0⁺→ X₁ 0⁺ was found to be ≈0.013 in the case of SbI and ? 0.01 for AsI.