Identification of 1,3-dioxolanes in coffee-like flavorings

This paper concerns a number of commercially available coffee-like flavoring preparations, identifying certain dioxolane structures of particular interest. The research was carried out by GC/MS, and spectral characterization was performed on the compounds in question, and especially of the acetals and ketals produced from compounds with carbonyl functions and 1,2-propylene glycol. Some determiations by means of chiral gas chromatography and by Isotope Ratio Mass Spectrometry (IRMS) have been useful in improving the analytical characterization of certain dioxolanes.