ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Volatiles from a synthetic meat flavor mixture were isolated and concentrated using the Likens-Nickerson apparatus. After separation by gas chromatography-mass spectrometry (GC-MS), the spectra were fed into a forward spectral-search computer program containing the spectra of over 70,000 catalogued compounds. Tentative identifications were made of the following compounds: 1-undecene, 2,4-dimethyl-undecane, 2,2,4-trimethyl-heptane, acetyl pyrrolidine, furna, 2,2,5,5,-tetramethyl tetrahydrofuran, 2-methyl-thiophene, 2,2-dimethyl-3,4-pentadienal, methylethyl ether, 2-butyl-1-octanol, 2,4-bis-(methyl-butyl)-phenol, and 5-methyl-2-furfural. Four of these compounds have not been identified in meal volatiles. The spectral-search procedure offers many advantages for identification of flavor volatiles, but could be further refined by using only classes of compounds believed to be involved in meat flavor development.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb07523.x
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