Abstract
The volatiles of various meat model systems containing thiamin, cysteine, cystine and various carbohydrates were isolated by simultaneous steam distilllation-extraction. The fraction were analysed by GC-MS. Identifications were focused on sulfur-containing constituents. Individual components were isolated by GC and characterized by MS, IR and NMR spectroscopies. Formation pathways, sensory properties and spectroscopic data of various compounds are described.
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