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Identification of 3,5‐Diisobutyl‐1,2,4‐trithiolane and 2‐lsobutyl‐3,5‐diisopropylpyridine in Fried Chicken Flavor
Author(s) -
HARTMAN GUY J.,
CARLIN JAMES T.,
HWANG SHYSHIUAN,
BAO YONGDE,
TANG JIAN,
HO CHITANG
Publication year - 1984
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.1365-2621.1984.tb15001.x
Subject(s) - flavor , chemistry , food science , identification (biology) , biology , botany
3,5‐Diisobutyl‐1,2,4‐trithiolane and 2‐isobutyl‐3,5 ‐diisopropylpyridine were identified in the volatiles isolated from fried chicken. The identifications were confirmed by organic synthesis. Mechanisms for the formation of these two compounds in fried chicken flavor are discussed.