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Volatile Chemical Compounds in Dry‐Cured Hams a, b
Author(s) -
OCKERMAN HERBERT W.,
BLUMER THOMAS N.,
CRAIG H. BRADFORD
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb01706.x
Subject(s) - chemistry , formic acid , acetaldehyde , propionaldehyde , formaldehyde , butyric acid , acetic acid , isobutyraldehyde , hydrogen sulfide , acetone , methylamine , organic chemistry , nuclear chemistry , ketone , gas chromatography , chromatography , sulfur , ethanol , catalysis
SUMMARY Volatile compounds isolated from dry‐cured hams were tentatively identified by gas chromatography retention times and further verification of the compounds made by infrared spectroscopy. These compounds were as follows: formaldehyde, acetaldehyde, propionaldehyde, isobutyraldehyde, n ‐valeraldehyde, isovaleraldehyde, acetone, diacetyl, methyl ethyl ketone, formic acid, acetic acid, propionic acid, butyric acid, and isocaproic acid. R F values and selective indicators were used to identify ammonia and methylamine. Selective trapping was used to identify hydrogen sulfide and trace amounts of disulfides and/or monosulfides.