Identification of sulphur-organic compounds obtained by thermal treatment of the meat broths in the presence of alkyl-mercaptopropanol.
By means of GLC-analysis on columns with different polarity phases the composition of the sulphur-containing volatiles obtained by the thermal treatment of the industrial broths and alkyl-mercaptopropanol was studied using flame-photometric detector specific for sulphur. The identification of the sulphur-containing compounds was realized using both retention indices and GLC-MS. The comparison of the composition of sulphur-containing flavour components of the industrial broth with that of its product with alkyl-mercaptopropanol was carried out.
D000433:1-Propanol / Q000032:analysis; D000818:Animals; D002849:Chromatography, Gas; D005511:Food Handling; D006358:Hot Temperature; D013058:Mass Spectrometry; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D020005:Propanols; D013438:Sulfhydryl Compounds / Q000032:analysis*; D013455:Sulfur / Q000032:analysis*
D020005:Propanols; D013438:Sulfhydryl Compounds; D013455:Sulfur; D000433:1-Propanol