Premium
Some Volatile Components of Cooked Rutabaga a
Author(s) -
HING F. S.,
WECKEL K. G.
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.tb01710.x
Subject(s) - hydrogen sulfide , chemistry , acetaldehyde , ammonia , chromatography , sulfide , dimethyl sulfide , disulfide bond , organic chemistry , sulfur , biochemistry , ethanol
SUMMARY Acetaldehyde, hydrogen sulfide, dimethyl sulfide, methyl disulfide and ammonia were identified in the volatiles of freshly cooked rutabaga; merceaptan(s) and isothiocyanates were detected. Some quantitative data are reported. Two procedures were devised for isolation of the volatile components of rutabaga for gas chromatographic examination. Typical chromatograms are included, with some peaks tentatively identified.