By C.O. Chichester, E.M. Mrak, G.F. Stewart (Eds.)
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Extra info for Advances in Food Research, Vol. 18
This was shown by workers at AMIF (D. M. Doty, 1961). Cooking temperatures, dehydration effects, and atmosphere during cooking and eating are other factors that could influence development, type or quantity of volatile compounds. These problems have not been systematically investigated. In recent work, the very highest boiling components, those eluted above 200"C, had a somewhat meaty odor and a mouthfeel that lingered much like cooked meat does after eating (K. 0. Herz, 1968). 2. Nonvolatile Flavor Compoonds Extracts of lean beef muscle contain a large variety of ordinarily nonvolatile compounds exhibiting little flavor.
Also, some cornbinations of compounds exhibit synergistic or antagonist flavor effects. , 1966). Aroma as formed was carried by nitrogen gas through absorbent liquids or solids that would remove or hold certain portions of the aroma without in any way reacting with the unabsorbed fraction. The technique clearly demonstrated again (cf. Kazeniac, 1961) that hydrogen sulfide and ammonia make contributions to chicken aroma even though neither can readily b e shown to have an effect in the complete aroma.
Hydrogen sulficlc 1,3,9 2,3,4 Methyl merc,iptan 1 1,6,8 Ethyl mercaptai: 8 5,9 Propyl mercaptan Buty l m e rcap t i i n Dimethyl sulfide 8 8 8 3,9 3 1,2,3,7,9 1,2,4,7 1,2,4,7 2 2 1,4,7,9 7 2-Metliylpropmal 3-Methyll1utanal Esters Methyl formate 2 Butane Pentane Hexane He ptan e Octane 5 Dimethyl disulfide 5 5 5 5 3-Methylbutane 6 8 "References and material from which isolated are as follows: 1. Bender (1961, 1962); Bender and Ballance (1961). Ox meat during boiling for meat extract. 2. Canned beef in broth.