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Use of molecular sieve 5A in the analysis of the flavour volatiles of cooked chicken
Author(s) -
HobsonFrohock A.
Publication year - 1970
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740210312
Subject(s) - molecular sieve , chemistry , flavour , isopentane , alkane , hexadecane , chromatography , gas chromatography , mass spectrometry , organic chemistry , sieve (category theory) , hydrocarbon , food science , catalysis , mathematics , combinatorics
A short column of molecular sieve 5A has been used to simplify the complex pattern of flavour volatiles extracted by isopentane from cooked meat, prior to analysis by gas‐liquid chromatography and identification by mass spectrometry. The molecular sieve removed all components from the mixture except aromatic hydrocarbons, branched cyclic compounds and some halogenated derivatives. Recovery experiments showed no loss of aromatics on the sieve and there was complete removal of n‐alkanes, n‐alkanals, n‐alkanones, n‐alkanols and fatty acid methyl esters. Some n‐alkanes were recovered from the molecular sieve by displacement with hexadecane.