Studies on meat flavor. 4. Fractionation, characterization, and quantitation of volatiles from uncured and cured beef and chicken

Volatile components from uncured and cured beef and chicken were trapped onto a solid adsorbent (Florisil cartridge) and in an organic solvent (pentane) using the nitrogen purge-and-trap (NPT) technique. In addition to the 32 compounds newly identified in pork and reported by us in our previous inve...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1993-06, Vol.41 (6), p.939-945
Main Authors: Ramarathnam, Narasimhan, Rubin, Leon J, Diosady, Levente L
Format: Article
Language:English
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Summary:Volatile components from uncured and cured beef and chicken were trapped onto a solid adsorbent (Florisil cartridge) and in an organic solvent (pentane) using the nitrogen purge-and-trap (NPT) technique. In addition to the 32 compounds newly identified in pork and reported by us in our previous investigation, we have identified 12 more new compounds in beef and chicken. Of these, the newly identified compounds 4-ethyl-1-methylhexane, 1,1,3-trimethylcyclohexane, alpha -pinene, 4-ethyl-1,2-dimethylbenzene, and 3,6-dimethylundecane were identified uniquely in beef. A total of seven components were exclusively identified in chicken and absent in pork and beef. These included the newly identified compounds 1,2-dibutylcyclopentane, 2,6-bis(1,1-dimethylethyl)-4-methylphenol, and 1,12-dodecanediol.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00030a020