NON-ACIDIC CONSTITUENTS OF VOLATILES FROM COOKED MUTTON

被引：51

作者：

NIXON, LN ^{[1
]}

WONG, E ^{[1
]}

JOHNSON, CB ^{[1
]}

BIRCH, EJ ^{[1
]}

机构：

[1] DEPT SCI & IND RES, DIV APPL BIOCHEM, PALMERSTON, NEW ZEALAND

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1979年 / 27卷 / 02期

关键词：

D O I：

10.1021/jf60222a044

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The nonacidic volatiles from cooking mutton have been analyzed by gas chromatography-mass spectrometry, both as ether extracts and by adsorption onto porous polymer traps. Of the 93 compounds identified (some tentatively), 56 have not previously been reported in volatiles from cooked ovine tissues and 15, including the new compound 3, 6-dimethyl-l, 2, 4, 5-tetrathiane, have not been previously identified in cooked meats. © 1979, American Chemical Society. All rights reserved.

引用

页码：355 / 359

页数：5

共 26 条

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