DETERMINATION OF A SMOKE FLAVOR CONDENSATE ADMIXTURE TO SAUSAGES BY GAS-CHROMATOGRAPHY ON GLASS-CAPILLARY COLUMNS

被引：6

作者：

BALTES, W

SOCHTIG, I

机构：

[1] Institut für Lebensmittelchemie der Technischen Universität Berlin, Berlin 12, D-1000

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1979年 / 169卷 / 01期

关键词：

D O I：

10.1007/BF01353408

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The possibility of evidence of a smoke flavour condensate admixture to sausages was investigated. Therefore some material from the centres of the sausages were taken and the volatile compounds of it were separated and determined by gaschromatography on glass capillary columns. Suitable indicator compounds for an admixture of smoke flavour condensates are guajacole and syringole and the 4-methyl- and 4-ethylderivates of both. For limitation values of all compounds recommendations are given. © 1979 J. F. Bergmann Verlag.

引用

页码：17 / 21

页数：5