Identification of 3,5‐Diisobutyl‐1,2,4‐trithiolane and 2‐lsobutyl‐3,5‐diisopropylpyridine in Fried Chicken Flavor

GUY J. HARTMAN; JAMES T. CARLIN; SHY‐SHIUAN ‐S HWANG; YONGDE BAO; JIAN TANG; CHI‐TANG ‐T HO

doi:10.1111/j.1365-2621.1984.tb15001.x

Identification of 3,5‐Diisobutyl‐1,2,4‐trithiolane and 2‐lsobutyl‐3,5‐diisopropylpyridine in Fried Chicken Flavor

GUY J. HARTMAN, JAMES T. CARLIN, SHY‐SHIUAN ‐S HWANG, YONGDE BAO, JIAN TANG, CHI‐TANG ‐T HO

School of Environmental and Biological Sciences, Food Science

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

Abstract

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.

Original language	English (US)
Pages (from-to)	1398
Number of pages	1
Journal	Journal of Food Science
Volume	49
Issue number	5
DOIs	https://doi.org/10.1111/j.1365-2621.1984.tb15001.x
State	Published - Sep 1984

All Science Journal Classification (ASJC) codes

Food Science

Access to Document

10.1111/j.1365-2621.1984.tb15001.x

Cite this

@article{498b8d8853de4c03ae511cd2dba7b11b,

title = "Identification of 3,5‐Diisobutyl‐1,2,4‐trithiolane and 2‐lsobutyl‐3,5‐diisopropylpyridine in Fried Chicken Flavor",

abstract = "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.",

author = "HARTMAN, {GUY J.} and CARLIN, {JAMES T.} and HWANG, {SHY‐SHIUAN ‐S} and YONGDE BAO and JIAN TANG and HO, {CHI‐TANG ‐T}",

year = "1984",

month = sep,

doi = "10.1111/j.1365-2621.1984.tb15001.x",

language = "English (US)",

volume = "49",

pages = "1398",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

number = "5",

}

TY - JOUR

T1 - Identification of 3,5‐Diisobutyl‐1,2,4‐trithiolane and 2‐lsobutyl‐3,5‐diisopropylpyridine in Fried Chicken Flavor

AU - HARTMAN, GUY J.

AU - CARLIN, JAMES T.

AU - HWANG, SHY‐SHIUAN ‐S

AU - BAO, YONGDE

AU - TANG, JIAN

AU - HO, CHI‐TANG ‐T

PY - 1984/9

Y1 - 1984/9

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=84887235797&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84887235797&partnerID=8YFLogxK

U2 - 10.1111/j.1365-2621.1984.tb15001.x

DO - 10.1111/j.1365-2621.1984.tb15001.x

M3 - Article

AN - SCOPUS:84887235797

SN - 0022-1147

VL - 49

SP - 1398

JO - Journal of Food Science

JF - Journal of Food Science

IS - 5

ER -

Identification of 3,5‐Diisobutyl‐1,2,4‐trithiolane and 2‐lsobutyl‐3,5‐diisopropylpyridine in Fried Chicken Flavor

Abstract

All Science Journal Classification (ASJC) codes

Access to Document

Other files and links

Fingerprint

Cite this