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)|
|Number of pages||1|
|Journal||Journal of Food Science|
|State||Published - Sep 1984|
All Science Journal Classification (ASJC) codes
- Food Science