𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Sulfur Containing Compounds in the Volatile Constituents of Boiled Meat

✍ Scribed by Golovnja, R. V. ;Rothe, M.

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

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

Sulfur compounds are generally accepted as being of high importance for sensory perception of meat flavour. The main problems of sulfur compounds' analysis are low flavour thresholds indicating high aroma effectiveness, high lability providing transformation into secondary products as well as active interaction with various organic substances present in meat systems. Probable pathways for formation and degradation of sulfur compounds are demonstrated.

Sulfur compounds were isolated from volatiles of boiled beef by precipitation with mercuric chloride and regeneration. The separation of volatile amines and carbonyl compounds by derivatization remarkably improved the aroma of the samples.

Gas Chromatographic identification with flame ionization and flame photometric detectors was accomplished on the base of retention index comparison on 4 glass columns of different polarity. Most of the peaks detected by FID were found to have identical index values in three different samples of beef. The comparison of the identification results with those of volatiles isolated from Maillard reaction products providing heated meat flavour, show large differences.

It could be stated that regeneration products from mercuric chloride precipitates besides of sulfur compounds contain oxygen components as well as saturated and unsaturated hydrocarbons, too.

πŸ“œ SIMILAR VOLUMES

Volatile sulfur compounds contributing t
Volatile sulfur compounds contributing to meat flavour. Part. I. Components identified in boiled meat
✍ Garbusov, V. ;Rehfeld, G. ;WΓΆlm, G. ;Golovnja, R. V. ;Rothe, M. πŸ“‚ Article πŸ“… 1976 πŸ› John Wiley and Sons 🌐 English βš– 430 KB πŸ‘ 1 views

## Abstract Volatile sulfur compounds from 3 samples of boiled meat (__Longissimus dorsi__ and shoulder meat) have been isolated, separated from the whole flavour complex by mercuric chloride precipitation, regenerated, and examined by gas chromatography. Identification has been carried through by

Volatile sulfur containing compounds in
Volatile sulfur containing compounds in simulated meat flavour and their comparison with the constituents of natural aroma
✍ Golovnya, R. V. ;Misharina, T. A. ;Garbuzov, V. G. ;Medvedyev, F. A. πŸ“‚ Article πŸ“… 1983 πŸ› John Wiley and Sons 🌐 English βš– 699 KB

The composition of sulfur containing compounds in simulated meat flavour goods for food industry and obtained through MAILLARD reaction from bakery yeast autolysate was studied for 111s l i ~ L I I I I C tias chromatographic analysis on a series of four columns of different polarity identified 37 co

ChemInform Abstract: Quantitative Struct
ChemInform Abstract: Quantitative Structureβ€”Property Relationship Study of Normal Boiling Points for Halogen-/ Oxygen-/ Sulfur-Containing Organic Compounds Using the CODESSA Program
✍ O. IVANCIUC; T. IVANCIUC; A. T. BALABAN πŸ“‚ Article πŸ“… 2010 πŸ› John Wiley and Sons βš– 26 KB πŸ‘ 1 views

## Abstract ChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 100 leading journals. To access a ChemInform Abstract of an article which was published elsewhere, please select a β€œFull Text” option. The original article is trackable v