Monocarbonyl Compounds in the Volatile Components of Rossiiskii Cheese, Flesh Salmon, Sturgeon and Salmon Caviar
✍ Scribed by Golovnya, R. V. ;Uralets, V. P.
- Publisher
- John Wiley and Sons
- Year
- 1972
- Tongue
- English
- Weight
- 479 KB
- Volume
- 16
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
Using the gas chromatographic method under isothermal conditions and lineray programmed temperature of the analysis with correlation isothermal retention index, the qualitative composition and quantitative ratio of monocarbonyl compounds in the volatile components of five months old Rossiiskii cheese, fresh salted salmon, of sturgeon and salmon caviar were investigated. 32 compounds were identified in Rossiiskii cheese, 38 in flesh salmon, 33 in sturgeon caviar and 36 in salmon caviar. The qualitative compositions of the organic identified monocarbonyls in the flavors of foodproducts investigated have been shown to be almost equivalent although their quantitative ratios were different. MCCJIe AOBaH HaYeCTBeHHbIR COCTaB EI O l l p e H e n e H b I KOJIHYeCTBeHHbIe COOTHOUleHHfi MOIIOKap6OHHJIbHbIX COe@iHeHMfi B JIeTyYklX KOMnOHeHTaX pOCCU~CKOI'0 C b I p a , WbIo 6eCCTaHnaPTHOrO r a 3 O X p O M a T O r p a @ M Y e C K O ~O MeTOAa B H30TePMH'ZeCKMX YCJIO-32 BeIUeCTBa MAeHTH@MUMPOBaHO B POCCHmCKOM C p I p e , 38 B 4 H a e JIOCOCEIHbI, 36 B n O K a 3 a H 0 , YTO KaYeCTBeHHbIB COCTaB PiAeHTH@Z4UHpOBaHHblX MOHOKaP6OHMJIb-HOBHOe p a 3 J I H Y H e 3aKJIH)YaeTCR B KOJIMYeCTBeHHbIX COOTHOUleHHHX OTneJIbHbIX HOM-IIOHBHTOB. @me cna6oconeao~ JIOCOCHHH, a o c o c e B o R M cespmzbeii 3 e p ~~c ~o i i mpar c HOMO-BHRX EI np&i m H e f i H o M nporpammposanm T e M n e p a T y p b I . n o c o c e B o Z i m p e u 33 B c e B p m w e R mpe. H ~I X o p r a H m e c K H x c o e A n H e H M f i B aanaxe ~T H X ntmesnx n p o n y m o B ~J I H ~O K .