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USE OF SPECTRAL SEARCH FOR IDENTIFICATION OF THE VOLATILES IN A SYNTHETIC MEAT FLAVOR SYSTEM
Author(s) -
HSIEH Y. P. C.,
PEARSON A. M.,
SWEELEY C. C.,
MARTIN F. E.
Publication year - 1980
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.1365-2621.1980.tb07523.x
Subject(s) - chemistry , flavor , furfural , tetrahydrofuran , dimethyl trisulfide , mass spectrometry , organic chemistry , chromatography , food science , dimethyl disulfide , solvent , sulfur , catalysis
Volatiles from a synthetic meat flavor mixture were isolated and concentrated using the Likens‐Nickerson apparatus. After separation by gas chromatography‐mass spectrometry (GC‐MS), the spectra were fed into a forward spectral‐search computer program containing the spectra of over 70,000 catalogued compounds. Tentative identifications were made of the following compounds: 1‐undecene, 2,4‐dimethyl‐undecane, 2,2,4‐trimethyl‐heptane, acetyl pyrrolidine, furna, 2,2,5,5,‐tetramethyl tetrahydrofuran, 2‐methyl‐thiophene, 2,2‐dimethyl‐3,4‐pentadienal, methylethyl ether, 2‐butyl‐1‐octanol, 2,4‐bis‐(methyl‐butyl)‐phenol, and 5‐methyl‐2‐furfural. Four of these compounds have not been identified in meal volatiles. The spectral‐search procedure offers many advantages for identification of flavor volatiles, but could be further refined by using only classes of compounds believed to be involved in meat flavor development.