Volatile sulfur compounds contributing to meat flavour. Part. I. Components identified in boiled meat.
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 determining Kovats-indices on 4 gas chromatographic columns of different polarity. 29 sulfur compounds have been identified with high certainty, 10 tentitatively. Among 17 thiols, 8 sulfides, 7 disulfides and trisulfides, and 7 heterocyclic compounds only 11 substances have been described previously in literature. The number of mercaptans especially exceeds hitherto knowledge.
D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D013438:Sulfhydryl Compounds / Q000032:analysis*; D013440:Sulfides / Q000032:analysis*; D013649:Taste; D013844:Thiazoles / Q000032:analysis*; D013876:Thiophenes / Q000032:analysis*
D013438:Sulfhydryl Compounds; D013440:Sulfides; D013844:Thiazoles; D013876:Thiophenes