Abstract
5,6-Dihydro-2,4,6-trimethyl-4H-1,3,5-dithiazine (thialdine) is an aroma-active compound that has been isolated from different species of meat. In this study we have investigated the formation of thialdine using the simultaneous distillation–extraction according to Likens–Nickerson for the extraction of aroma compounds. Three isomers of thialdine were identified in the aroma extract of cooked and dried hen meat. It was shown that these compounds are not genuine substances from the sample examined, but that they are artefacts formed during sample preparation.
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