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Monocarbonyl Compounds in Boiled Beef Flavour. Comparison of Standardless Gas Chromatographic Identification and Combined Gas Chromatography — Mass Spectrometry

✍ Scribed by Uralets, V. P. ;Golovnja, R. V.

Book ID
102214073
Publisher
John Wiley and Sons
Year
1980
Tongue
English
Weight
375 KB
Volume
24
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

Volatile carbonyl compounds from boiled beef have been isolated by steam distillation and formation of 2,4‐dinitrophenylhydrazine derivatives. The mixture was separated by liquid chromatography and gas chromatography. Identification was carried through by two different methods using calculation from retention indices of homologues series on 4 gas Chromatographie columns as well as mass spectrometry. In the whole 41 carbonyl compounds have been identified including 16 alkanals, 5 alkenals and 19 ketones. Good correspondence between the results proves the effectiveness of standardless identification procedure.

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