CHARACTERIZATION OF HAM FLAVOR USING AN ATOMIC EMISSION DETECTOR

被引：32

作者：

BALOGA, DW ^{[1
]}

REINECCIUS, GA ^{[1
]}

MILLER, JW ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,1334 ECKLES AVE,ST PAUL,MN 55108

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1990年 / 38卷 / 11期

关键词：

D O I：

10.1021/jf00101a006

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Volatile flavor compounds were isolated from a cured, precooked premium ham by using a Likens-Nickerson apparatus. Four individual 250-g ham samples were used to provide flavor isolates. These isolates were pooled and concentrated for extensive gas chromatographic analysis. Atomic emission detection (AED), flame ionization detection, flame photometric detection, nitrogen phosphorus detection, and gas chromatography-mass spectrometry were used to qualitatively determine specific constituents of the pooled solvent fraction. AED spectra proved useful in the selective detection of nitrogen-, oxygen-, and sulfur-containing compounds by comparison of the elemental profiles to the various GC chromatograms. More than 60 heteroatomic compounds were tentatively identified in this study. © 1990, American Chemical Society. All rights reserved.

引用

页码：2021 / 2026

页数：6

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