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Identification of 2‐Methyl‐3‐Furanthiol in the Steam Distillate from Canned Tuna Fish
Author(s) -
WITHYCOMBE D.ONALD A.,
MUSSINAN C.YNTHIA J.
Publication year - 1988
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.1365-2621.1988.tb07781.x
Subject(s) - tuna , aroma , chemistry , chromatography , steam distillation , distillation , mass spectrometry , fish <actinopterygii> , gas chromatography , extraction (chemistry) , solvent , food science , organic chemistry , fishery , biology
The volatile components of canned tuna fish were isolated by steam distillation followed by solvent extraction. Analysis of the extract using a sulfur‐specific detector and coupled gas chromatography ‐mass spectrometry permitted the identification of 2‐methyl‐3‐furanthiol, a compound with an intense beef extract aroma. Mass spectral data are presented.