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Gas chromatographie analysis of volatile sulphur-containing compounds of salted and salted-boiled pork

✍ Scribed by Golovnya, R. V. ;Garbuzov, V. G. ;Ya. Grigoryeva, I. ;Zharich, S. L. ;Bolshakov, A. S.

Book ID
102212697
Publisher
John Wiley and Sons
Year
1982
Tongue
English
Weight
444 KB
Volume
26
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

The qualitative composition and quantitative ratios of the volatile sulphur‐containing compounds (VSCC) in salted and salted‐boiled pork were studied by gas chromatography using the flame photometric detector. VSCC were isolated from the flavour condensate by treatment with mercuric chloride or extraction with diethyl ether. 27 VSCC were identified, including mercaptans, sulphides, polysulphides, heterocyclic compounds, as well as thioacid esters, with 12 of the compounds being detected in meat products for the first time. It has been established that thioacid esters appear in salted pork only after heat treatment when the qualitative and quantitative accumulation of VSCC occurs.

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