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

Research output: Contribution to journalArticlepeer-review

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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 languageEnglish (US)
Pages (from-to)1398
Number of pages1
JournalJournal of Food Science
Volume49
Issue number5
DOIs
StatePublished - Sep 1984

All Science Journal Classification (ASJC) codes

  • Food Science

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