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

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