ISSN:
1431-4630
Keywords:
Key words 5
;
6-Dihydro-2
;
4
;
6-trimethyl-4H-1
;
3
;
5-dithiazine
;
Thialdine
;
Simultaneous distillation
;
extraction
;
Likens
;
Nickerson
;
Dried hen meat
;
Artefact formation
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract 5,6-Dihydro-2,4,6-trimethyl-4H-1,3,5-dithiazine (thialdine) is an aroma-active compound that has been isolated from different species of meat. In this study we have investigated the formation of thialdine using the simultaneous distillation–extraction according to Likens–Nickerson for the extraction of aroma compounds. Three isomers of thialdine were identified in the aroma extract of cooked and dried hen meat. It was shown that these compounds are not genuine substances from the sample examined, but that they are artefacts formed during sample preparation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050126
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