[Gas chromatographic methods for flavor testing in cooked pork (M. semimembranosus)].
The authors elaborated a gas chromatographic method for the separation and partial identification of ether-soluble volatile flavour constituents obtained from the semimembranous muscles of raw and cooked (100 degree C) pork by distillation and subsequent extraction and condensation. The different constituents were identified using KOVATS index values. The KOVATS indices of the flavour constituents were calculated from the mean values of triplicate measurements performed at different temperatures, and compared with the values for test substances. The isothermal chromatograms of the samples tested at various temperatures were combined in such a manner that they contained of each isothermal record only the parts with the best separation and without superpositions and non-appearences of peaks. By means of the KOVATS index, 32 volatile constituents could be identified with great probability in the ether extract of the meat flavour. The presence of 8 of these constituents was also confirmed by thin-layer chromatography.
D000818:Animals; D002849:Chromatography, Gas; D005421:Flavoring Agents / Q000032:analysis*; D005504:Food Analysis / Q000379:methods; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D013552:Swine; D013649:Taste
D005421:Flavoring Agents
Gaschromatographische Untersuchungsmethoden zur Aromaprüfung in gekochtem Schweinefleisch (M. semimembranosus)