A banana aroma compound and preparation method thereof and banana essence

Abstract

The present invention relates to the technical field of spices, and in particular to a banana aroma compound and a preparation method thereof and a banana flavor, which has the following structural formula: The chemical name is isoamyl oxalate furanone ester. The compound of the present invention has an obvious banana-like fruity aroma, and the aroma is obvious, the aroma lasts for a long time, and the realism of the flavor quality is improved, and it has a wide range of application prospects; and the method for preparing the banana aroma compound is simple and efficient, the operation and control are convenient, the product quality is high, the cost is low, and it is conducive to industrial production. At the same time, the prepared banana aroma compound has a characteristic aroma similar to that of bananas, which can improve the product quality of banana flavors and has market potential value in flavor application scenarios such as heating and atomization; the flavor added with the banana aroma compound has a similar banana aroma and has good practicality.

Description

Technical Field

[0001] The invention relates to the technical field of spices, and in particular to a banana aroma compound and a preparation method thereof, and a banana essence. Background Art

[0002] In the process of preparing banana flavor, perfumers mainly use isoamyl acetate, an artificial flavor with the characteristic aroma of banana. Although isoamyl acetate presents a highly recognizable banana aroma, the problem with isoamyl acetate as a flavor during use is that it is significantly irritating to the respiratory tract and causes physiological reactions such as coughing. Therefore, the amount of isoamyl acetate used must be strictly limited in the flavor formula to reduce its irritation to the respiratory tract. Due to the good volatility of isoamyl acetate, it continues to volatilize in an open flavor storage device, which will lead to reduced stability of the flavor, reduced flavor quality, and shortened product shelf life. On the other hand, in a heated atomization device, the volatility of isoamyl acetate will cause the irritation of the flavor to be strong in the early stage of release, and the flavor will be tasteless in the later stage of release, and the uniformity before and after the release of the flavor is poor. Therefore, a compound with low irritation and high stability that presents a banana aroma is developed, which can improve the product quality of banana flavor and has market potential value in flavor application scenarios such as heated atomization. Summary of the invention

[0003] In order to overcome the shortcomings and deficiencies in the prior art, the object of the present invention is to provide a banana aroma compound, which has a distinct banana-like fruity aroma, a distinct aroma, a long lasting aroma, improves the fidelity of the flavor quality, and has broad application prospects.

[0004] Another object of the present invention is to provide a method for preparing a banana aroma compound, which is simple and efficient, easy to operate and control, has high product quality and low cost, and is conducive to industrial production. At the same time, the prepared banana aroma compound has a characteristic aroma similar to that of banana, can improve the product quality of banana flavor, and has potential market value in flavor application scenarios such as heating and atomization.

[0005] Another object of the present invention is to provide a banana flavor, which is added with banana aroma compounds so that the final flavor has a banana-like aroma and has good practicality.

[0006] The object of the present invention is achieved by the following technical solution: A banana aroma compound has the following structural formula:

[0007] , chemical name is isopentyl furanone oxalate.

[0008] The compound of the invention has obvious banana-like fruity aroma, has a distinct aroma, lasts for a long time, improves the authenticity of the essence quality, and has broad application prospects.

[0009] The present invention also provides a method for preparing a banana aroma compound, which is prepared by the following steps:

[0010]

[0011] S1, take oxalic acid, tetrahydrofuran, p-toluenesulfonic acid and isoamyl alcohol, add oxalic acid, tetrahydrofuran and p-toluenesulfonic acid into a reaction kettle in sequence, add isoamyl alcohol after fully dissolving, then heat to 60-70°C and reflux for 6-10h, gradually heat to 110-120°C under a pressure of 480-520Pa, recover tetrahydrofuran, water produced by the reaction and isoamyl alcohol that has not reacted completely, wait until the mother liquor returns to room temperature, and obtain a crude product of monoisoamyl oxalate for standby use;

[0012]

[0013] S2, take dichloromethane and thionyl chloride, add dichloromethane to the crude product of monoisoamyl oxalate obtained in step S1, cool to -3~0°C in an ice-water bath, then slowly add thionyl chloride to the reaction system, maintain the above temperature for 3-7h, return to room temperature, and obtain a dichloromethane solution of 2-chloro-2-oxoacetate for standby use;

[0014]

[0015] S3, take furanone and sodium carbonate solution, add furanone to the dichloromethane solution of 2-chloro-2-oxoacetate obtained in step S2, after the solid is completely dissolved, heat to 20-30 ° C for reaction for 1-5h, then slowly add 18-24% sodium carbonate solution to the reactor, stir evenly and let stand for 1h, discharge the lower aqueous phase, retain the upper organic phase, add an appropriate amount of sodium bicarbonate solution with a mass concentration of 8-12% sodium bicarbonate solution to the reactor, stir evenly and let stand for 1h, discharge the lower aqueous phase, collect the upper organic phase mother liquor, and distill under reduced pressure, collect the mother liquor fraction at a temperature of 142-146 ° C at a pressure of 250Pa, and obtain isopentyl oxalate furanone ester.

[0016] The banana aroma compound in the present invention is prepared by adopting the above method, and the banana aroma compound prepared by the above method has obvious banana-like fruity aroma, and its aroma is obvious and lasts for a long time; the preparation method is simple and efficient, easy to operate and control, the product quality is high, the cost is low, and it is conducive to industrial production. At the same time, the prepared banana aroma compound has a characteristic aroma similar to that of banana, can improve the product quality of banana flavor, and has market potential value in flavor application scenarios such as heating atomization.

[0017] Preferably, in step S1, the weight ratio of the oxalic acid, tetrahydrofuran, p-toluenesulfonic acid and isoamyl alcohol is 0.6-1.3:2.3-2.9:0.08-0.12:0.6-1.4.

[0018] Preferably, in step S2, the weight ratio of the dichloromethane, thionyl chloride and the oxalic acid used in step S1 is 3.6-4.4:1.0-1.6:0.6-1.3.

[0019] Preferably, in step S3, the weight ratio of the furanone, the sodium carbonate solution and the oxalic acid used in step S1 is 1.0-1.8:2.3-2.8:0.6-1.3.

[0020] The present invention also provides a banana flavor, which comprises the following raw materials in parts by weight: 23-28 parts of glycerol, 33-38 parts of propylene glycol, 8.0-8.5 parts of isoamyl oxalate furanone ester, 4.0-4.5 parts of n-butanol, 4.0-4.6 parts of isoamyl alcohol, 2.0-2.6 parts of 2-pentanone, 1.2-1.8 parts of n-pentanol, 2.0-2.6 parts of eugenol, 0.3-1.0 parts of acetic acid, 0.2-0.8 parts of isobutyl acetate, 2.3-3.0 parts of amyl isovalerate, 0.6-1.0 parts of hexyl acetate, 0.2-0.8 parts of isoamyl acetate, 0.6-1.0 parts of 2-hexanal and 1.0-1.6 parts of 2-nonenal.

[0021] The essence of the present invention is added with banana aroma compounds so that the finally prepared essence has a banana aroma and has good practicality.

[0022] The beneficial effects of the present invention are as follows: the compound of the present invention has an obvious banana-like fruity aroma, and the aroma is obvious and lasts for a long time, which improves the realism of the flavor quality and has broad application prospects; and the method for preparing the banana aroma compound is simple and efficient, and the operation and control are convenient, the product quality is high, the cost is low, and it is conducive to industrial production. At the same time, the prepared banana aroma compound has a characteristic aroma similar to that of banana, can improve the product quality of banana flavor, and has market potential value in flavor application scenarios such as heating atomization.

[0023] The invention discloses a banana essence. By adding banana aroma compounds into the essence, the finally prepared essence has an aroma similar to that of banana and has good practicability. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 It is a gas chromatogram of isopentyl oxalate furanone ester obtained in Example 4 of the present invention. DETAILED DESCRIPTION

[0025] In order to facilitate the understanding of those skilled in the art, the following embodiments and attached Figure 1 The present invention is further described, and the contents mentioned in the implementation modes are not intended to limit the present invention.

[0026] Example 1

[0027] A banana aroma compound having the following structural formula:

[0028] , chemical name is isopentyl furanone oxalate.

[0029] The banana aroma compound is prepared by the following steps:

[0030] S1, take oxalic acid, tetrahydrofuran, p-toluenesulfonic acid and isoamyl alcohol, add oxalic acid, tetrahydrofuran and p-toluenesulfonic acid into a reaction kettle in sequence, add isoamyl alcohol after fully dissolving, then heat to 60°C and reflux for 6h, gradually heat to 110°C under a pressure of 480Pa, recover tetrahydrofuran, water produced by the reaction and isoamyl alcohol that has not reacted completely, wait until the mother liquor returns to room temperature, and obtain a crude product of monoisoamyl oxalate for standby use;

[0031] S2, take dichloromethane and thionyl chloride, add dichloromethane to the crude product of monoisoamyl oxalate obtained in step S1, cool to -3 ° C in an ice-water bath, then slowly add thionyl chloride to the reaction system, maintain the above temperature for 3 hours, return to room temperature, and obtain a dichloromethane solution of 2-chloro-2-oxoacetate for standby use;

[0032] S3, take furanone and sodium carbonate solution, add furanone to the dichloromethane solution of isoamyl 2-chloro-2-oxoacetate obtained in step S2, after the solid is completely dissolved, heat to 20 ° C for reaction for 1 hour, then slowly add 18% sodium carbonate solution to the reactor, stir evenly and let stand for 1 hour, discharge the lower aqueous phase, retain the upper organic phase, add an appropriate amount of sodium bicarbonate solution with a mass concentration of 8% sodium bicarbonate solution to the reactor, stir evenly and let stand for 1 hour, discharge the lower aqueous phase, collect the upper organic phase mother liquor, and distill under reduced pressure, collect the mother liquor temperature at 142-146 ° C at a pressure of 250 Pa, and obtain isoamyl oxalate furanone ester.

[0033] In step S1, the weight ratio of oxalic acid, tetrahydrofuran, p-toluenesulfonic acid and isoamyl alcohol is 0.6:2.3:0.08:0.6.

[0034] In step S2, the weight ratio of the dichloromethane, thionyl chloride and the oxalic acid used in step S1 is 3.6:1.0:0.6.

[0035] In step S3, the weight ratio of the furanone, the sodium carbonate solution and the oxalic acid used in step S1 is 1.0:2.3:0.6.

[0036] A banana flavor comprises the following raw materials in parts by weight: 23 parts of glycerol, 33 parts of propylene glycol, 8.0 parts of isoamyl oxalate furanone ester, 4.0 parts of n-butanol, 4.0 parts of isoamyl alcohol, 2.0 parts of 2-pentanone, 1.2 parts of n-pentanol, 2.0 parts of eugenol, 0.3 parts of acetic acid, 0.2 parts of isobutyl acetate, 2.3 parts of amyl isovalerate, 0.6 parts of hexyl acetate, 0.2 parts of isoamyl acetate, 0.6 parts of 2-hexanal and 1.0 parts of 2-nonenal.

[0037] Example 2

[0038] A banana aroma compound having the following structural formula:

[0039] , chemical name is isopentyl furanone oxalate.

[0040] The banana aroma compound is prepared by the following steps:

[0041] S1, take oxalic acid, tetrahydrofuran, p-toluenesulfonic acid and isoamyl alcohol, add oxalic acid, tetrahydrofuran and p-toluenesulfonic acid into a reaction kettle in sequence, add isoamyl alcohol after fully dissolving, then heat to 65°C and reflux for 8h, gradually heat to 115°C under a pressure of 500Pa, recover tetrahydrofuran, water produced by the reaction and isoamyl alcohol that has not reacted completely, wait until the mother liquor returns to room temperature, and obtain a crude product of monoisoamyl oxalate for standby use;

[0042] S2, take dichloromethane and thionyl chloride, add dichloromethane to the crude product of monoisoamyl oxalate obtained in step S1, cool to -2°C in an ice-water bath, then slowly add thionyl chloride to the reaction system, maintain the above temperature for 5h, return to room temperature, and obtain a dichloromethane solution of 2-chloro-2-oxoacetate for standby use;

[0043] S3, take furanone and sodium carbonate solution, add furanone to the dichloromethane solution of isoamyl 2-chloro-2-oxoacetate obtained in step S2, after the solid is completely dissolved, heat to 25 ° C and react for 3 hours, then slowly add 20% sodium carbonate solution to the reactor, stir evenly and let stand for 1 hour, discharge the lower aqueous phase, retain the upper organic phase, add an appropriate amount of sodium bicarbonate solution with a mass concentration of 10% sodium bicarbonate solution to the reactor, stir evenly and let stand for 1 hour, discharge the lower aqueous phase, collect the upper organic phase mother liquor, and distill under reduced pressure, collect the mother liquor temperature at 142-146 ° C at a pressure of 250Pa, and obtain isoamyl oxalate furanone ester.

[0044] In step S1, the weight ratio of oxalic acid, tetrahydrofuran, p-toluenesulfonic acid and isoamyl alcohol is 1.0:2.6:1.0:1.0.

[0045] In step S2, the weight ratio of the dichloromethane, thionyl chloride and the oxalic acid used in step S1 is 4.0:1.3:0.9.

[0046] In step S3, the weight ratio of the furanone, the sodium carbonate solution and the oxalic acid used in step S1 is 1.58:2.6:0.9.

[0047] A banana flavor comprises the following raw materials in parts by weight: 25 parts of glycerol, 36 parts of propylene glycol, 8.3 parts of isoamyl oxalate furanone ester, 4.3 parts of n-butanol, 4.3 parts of isoamyl alcohol, 2.3 parts of 2-pentanone, 1.6 parts of n-pentanol, 2.3 parts of eugenol, 0.7 parts of acetic acid, 0.6 parts of isobutyl acetate, 2.7 parts of amyl isovalerate, 0.8 parts of hexyl acetate, 0.6 parts of isoamyl acetate, 0.8 parts of 2-hexanal, and 1.4 parts of 2-nonenal.

[0048] Example 3

[0049] A banana aroma compound having the following structural formula:

[0050] , chemical name is isopentyl furanone oxalate.

[0051] The banana aroma compound is prepared by the following steps:

[0052] S1, take oxalic acid, tetrahydrofuran, p-toluenesulfonic acid and isoamyl alcohol, add oxalic acid, tetrahydrofuran and p-toluenesulfonic acid into a reaction kettle in sequence, add isoamyl alcohol after fully dissolving, then heat to 70°C and reflux for 10h, gradually heat to 120°C under a pressure of 520Pa, recover tetrahydrofuran, water produced by the reaction and isoamyl alcohol that has not reacted completely, wait until the mother liquor returns to room temperature, and obtain a crude product of monoisoamyl oxalate, which is set aside;

[0053] S2, take dichloromethane and thionyl chloride, add dichloromethane to the crude product of monoisoamyl oxalate obtained in step S1, cool to 0°C in an ice-water bath, then slowly add thionyl chloride to the reaction system, maintain the above temperature for 7h, return to room temperature, and obtain a dichloromethane solution of 2-chloro-2-oxoacetate for standby use;

[0054] S3, take furanone and sodium carbonate solution, add furanone to the dichloromethane solution of isoamyl 2-chloro-2-oxoacetate obtained in step S2, after the solid is completely dissolved, heat to 30 ° C and react for 5 hours, then slowly add 24% sodium carbonate solution to the reactor, stir evenly and let stand for 1 hour, discharge the lower aqueous phase, retain the upper organic phase, add an appropriate amount of sodium bicarbonate solution with a mass concentration of 12% sodium bicarbonate solution to the reactor, stir evenly and let stand for 1 hour, discharge the lower aqueous phase, collect the upper organic phase mother liquor, and distill under reduced pressure, collect the mother liquor temperature at 142-146 ° C at a pressure of 250 Pa, and obtain isoamyl oxalate furanone ester.

[0055] In step S1, the weight ratio of oxalic acid, tetrahydrofuran, p-toluenesulfonic acid and isoamyl alcohol is 1.3:2.9:0.12:1.4.

[0056] In step S2, the weight ratio of the dichloromethane, thionyl chloride and the oxalic acid used in step S1 is 4.4:1.6:1.3.

[0057] In step S3, the weight ratio of the furanone, the sodium carbonate solution and the oxalic acid used in step S1 is 1.8:2.8:1.3.

[0058] A banana flavor comprises the following raw materials in parts by weight: 28 parts of glycerol, 38 parts of propylene glycol, 8.5 parts of isoamyl oxalate furanone ester, 4.5 parts of n-butanol, 4.6 parts of isoamyl alcohol, 2.6 parts of 2-pentanone, 1.8 parts of n-pentanol, 2.6 parts of eugenol, 1.0 part of acetic acid, 0.8 part of isobutyl acetate, 3.0 parts of amyl isovalerate, 1.0 part of hexyl acetate, 0.8 part of isoamyl acetate, 1.0 part of 2-hexanal, and 1.6 parts of 2-nonenal.

[0059] Example 4

[0060] A banana aroma compound having the following structural formula:

[0061] , chemical name is isopentyl furanone oxalate.

[0062] The banana aroma compound is prepared by the following steps:

[0063] S1, take 0.9kg of oxalic acid, 3L of tetrahydrofuran, 0.1kg of p-toluenesulfonic acid and 1.13L of isoamyl alcohol, add oxalic acid, tetrahydrofuran and p-toluenesulfonic acid into a reaction kettle in sequence, add isoamyl alcohol after fully dissolving, then heat to 66°C and reflux for 8h, gradually heat to 115°C under a pressure of 500Pa, recycle tetrahydrofuran, water produced by the reaction and isoamyl alcohol that has not reacted completely, wait until the mother liquor returns to room temperature, and obtain a crude product of monoisoamyl oxalate, which is set aside;

[0064] S2, take 3L of dichloromethane and 0.8L of dithionyl chloride, add dichloromethane to the crude product of monoisoamyl oxalate obtained in step S1, cool to 0°C in an ice-water bath, then slowly add dichlorothionyl chloride to the reaction system, maintain the above temperature for 5h, return to room temperature, and obtain a dichloromethane solution of isoamyl 2-chloro-2-oxoacetate for standby use;

[0065] S3, take 1.4kg of furanone and sodium carbonate solution, add furanone to the dichloromethane solution of isoamyl 2-chloro-2-oxoacetate obtained in step S2, after the solid is completely dissolved, heat to 25 ° C for reaction for 3h, then slowly add 2L of sodium carbonate solution with a mass concentration of 20% to the reactor, stir evenly and let stand for 1h, discharge the lower aqueous phase, retain the upper organic phase, add an appropriate amount of sodium bicarbonate solution with a mass concentration of 10% sodium bicarbonate solution to the reactor, stir evenly and let stand for 1h, discharge the lower aqueous phase, collect the upper organic phase mother liquor, and distill under reduced pressure, collect the mother liquor temperature at 142-146 ° C at a pressure of 250Pa, and obtain isoamyl oxalate furanone ester.

[0066] A banana flavor comprises the following raw materials by weight: 25 g of glycerol, 35 g of propylene glycol, 8.3 g of isopentyl oxalate furanone ester, 4.2 g of n-butanol, 4.3 g of isopentanol, 2.3 g of 2-pentanone, 1.5 g of n-pentanol, 2.2 g of eugenol, 0.7 g of acetic acid, 0.5 g of isobutyl acetate, 2.7 g of amyl isovalerate, 0.8 g of hexyl acetate, 0.4 g of isopentyl acetate, 0.8 g of 2-hexanal, and 1.3 g of 2-nonenal.

[0067] The isopentyl oxalate furanone ester prepared has the following NMR spectral characteristics:

[0068] 1 H NMR (400MHz, CD3Cl): 4.78 (q, 1H, 4.4Hz), 4.17 (t, 2H, 4.4Hz), 2.31 (s, 3H), 2 .02-1.96(m,1H),1.61-1.52(m,2H),1.42(d,3H,4.8Hz),0.93(d,6H,4.8Hz).

[0069] 13 C NMR (100MHz, CD3Cl): 201.7, 157.4, 151.8, 139.7, 111.4, 85.2, 62.3, 38.7, 24.6, 22.8, 18.5, 18.0.

[0070] The gas chromatogram of the obtained isopentyl oxalate furanone ester is as follows: Figure 1The mass spectrum data of isopentyl oxalate furanone ester is: MS (ESI, m / z) 293.1 (M + Na + ); The theoretical calculation data of high-resolution electrospray ionization mass spectrometry is [C 13 H 18 NaO6] + (M + Na + ) 293.0996, the actual measured value is 293.0983.

[0071] Aroma evaluation:

[0072] Five perfumers with more than five years of work experience were invited to give the following evaluations on the aroma of the compound: Among them, five perfumers believed that the compound exhibited a distinct banana-like aroma.

[0073] The above embodiments are preferred implementation schemes of the present invention. In addition, the present invention may also be implemented in other ways. Any obvious replacement without departing from the concept of the present invention is within the protection scope of the present invention.

Claims

1. A banana aroma compound, characterized in that: It has the following structural formula: , chemical name is isopentyl furanone oxalate.

2. A method for preparing a banana aroma compound, characterized in that: Prepared by the following steps: S1, take oxalic acid, tetrahydrofuran, p-toluenesulfonic acid and isoamyl alcohol, add oxalic acid, tetrahydrofuran and p-toluenesulfonic acid into a reaction kettle in sequence, add isoamyl alcohol after fully dissolving, then heat to reflux, gradually heat to 110-120 ℃ under 480-520Pa pressure, recover tetrahydrofuran, water produced by the reaction and isoamyl alcohol that has not reacted completely, wait until the mother liquor returns to room temperature, obtain crude monoisoamyl oxalate, and set aside; S2, take dichloromethane and thionyl chloride, add dichloromethane to the crude product of monoisoamyl oxalate obtained in step S1, cool in an ice-water bath, then slowly add thionyl chloride to the reaction system, maintain the reaction at low temperature, return to room temperature, and obtain a dichloromethane solution of 2-chloro-2-oxoacetate for standby use; S3, take furanone and sodium carbonate solution, add furanone to the dichloromethane solution of 2-chloro-2-oxoacetate obtained in step S2, after the solid is completely dissolved, heat the temperature to react, then slowly add sodium carbonate solution to the reactor, stir evenly and let stand, discharge the lower aqueous phase, retain the upper organic phase, add sodium bicarbonate solution to the reactor, stir evenly and let stand, discharge the lower aqueous phase, collect the upper organic phase mother liquor, and perform reduced pressure distillation to collect the fractions to obtain isoamyl oxalate furanone ester.

3. The method for preparing a banana aroma compound according to claim 2, characterized in that: In step S1, the temperature during heating and reflux is 60-70°C, and the reflux time is 6-10 hours.

4. The method for preparing a banana aroma compound according to claim 2, characterized in that: In step S1, the weight ratio of the oxalic acid, tetrahydrofuran, p-toluenesulfonic acid and isoamyl alcohol is 0.6-1.3:2.3-2.9:0.08-0.12:0.6-1.

4.

5. The method for preparing a banana aroma compound according to claim 2, characterized in that: In step S2, the ice water bath is cooled to -3~0°C; the temperature during the low temperature reaction is -3~0°C, and the reaction time is 3-7h.

6. The method for preparing a banana aroma compound according to claim 2, characterized in that: In step S2, the weight ratio of the dichloromethane, thionyl chloride and the oxalic acid used in step S1 is 3.6-4.4:1.0-1.6:0.6-1.

3.

7. The method for preparing a banana aroma compound according to claim 2, characterized in that: In step S3, the temperature is raised to 20-30° C. and the reaction is carried out for 1-5 hours. In step S3, a sodium carbonate solution with a mass concentration of 18-24% and a sodium bicarbonate solution with a mass concentration of 8-12% are used.

8. The method for preparing a banana aroma compound according to claim 2, characterized in that: In step S3, during the reduced pressure distillation, a fraction with a vapor temperature of 142-146° C. is collected at a pressure of 250 Pa.

9. The method for preparing a banana aroma compound according to claim 2, characterized in that: In step S3, the weight ratio of the furanone, the sodium carbonate solution and the oxalic acid used in step S1 is 1.0-1.8:2.3-2.8:0.6-1.

3.

10. A banana flavor, characterized in that: The invention comprises the following raw materials in parts by weight: 23-28 parts of glycerol, 33-38 parts of propylene glycol, 8.0-8.5 parts of isopentyl oxalate furanone ester, 4.0-4.5 parts of n-butanol, 4.0-4.6 parts of isopentanol, 2.0-2.6 parts of 2-pentanone, 1.2-1.8 parts of n-pentanol, 2.0-2.6 parts of eugenol, 0.3-1.0 parts of acetic acid, 0.2-0.8 parts of isobutyl acetate, 2.3-3.0 parts of amyl isovalerate, 0.6-1.0 parts of hexyl acetate, 0.2-0.8 parts of isopentyl acetate, 0.6-1.0 parts of 2-hexanal and 1.0-1.6 parts of 2-nonenal.

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