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Recherches sur les arǒmes, 18 e communication Sur l'arǒme de viande de boeuf grillée, I. Pyrazines
Author(s) -
Flament I.,
Ohloff G.
Publication year - 1971
Publication title -
helvetica chimica acta
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.74
H-Index - 82
eISSN - 1522-2675
pISSN - 0018-019X
DOI - 10.1002/hlca.19710540719
Subject(s) - chemistry , flavor , pyrolysis , mass spectrometry , chromatography , food science , organic chemistry
A combined gas chromatography‐mass spectrometry analysis of roasted meat flavor prepared by pyrolysis of water‐soluble components of fresh beef has yielded 17 alkylpyrazines (5 already found in heated beef fat), one being a new flavor compound. The mass spectrum of this compound is given.