Journal of Agricultural and Food Chemistry p. 2254 - 2259 (1994)
Update date:2022-08-29
Topics:
Ruther, Joachim
Baltes, Werner
The volatiles of eight commercially available meat flavorings were enriched by dynamic headspace extraction.The resulting aroma extracts were analyzed by high-resolution gas chromatography and gas chromatography/mass spectrometry (GC/MS).Among the compounds identified were 16 sulfur-containing furans. 2-Methyl-3-(ethyldithio)furan, 1-<(2-methyl-3-furyl)dithio>-2-propanone, and the spectroscopic data of 3-<(2-methyl-3-furyl)dithio>-2-butanone, 2-<(2-methyl-3-furyl)dithio>-3-pentanone and 3-<(2-methyl-3-furyl)dithio>-2-pentanone are reported here for the first time.Possible formation pathways are discussed.Keywords: Processed meat flavorings; dynamic headspace analysis; aroma chemicals; sulfur-containing furans
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